Erntebier Recipe for 5 US gallons (19 liters)

All-Grain Recipe

6.0 pounds (2.7 kilograms; 59.75 percent) Munich malt

4.0 pounds (1.8 kilograms; 40 percent) Pilsner malt

0.25 pound (113 grams; 0.25 percent) Röstmalz (Carafa II)

Malt Extract + Steeped Grain Recipe

5.0 pounds (2.3 kilograms; 74 percent) amber dry extract

1.0 pound (0.45 kilogram; 15 percent) melanoidin/aromatic malt

0.5 pound (227 grams; 7.5 percent) pale crystal malt

0.25 pound (113 grams; 3.5 percent) Röstmalz (Carafa II)

3.0 ounces (85 grams) Hallertau Hersbrucker (4 percent AA), 90 minutes

1.0 ounce (28 grams) Hallertau Hersbrucker (4 percent AA), 5 minutes

Gravity: 1.055 (13.6 degrees Plato) calculated at 75 percent efficiency

Alcohol by volume: 5.4 to 6.2 percent

Color: Deep ruby

Bitterness: 60 IBU (calculated as whole hops; use 25 percent less if pellets)

Yeast: German ale or alt yeast

Brewer’s Specifics

Mash grains at 146 to 148 degrees F (65.5 to 66.5 degrees C) for 60 minutes. Mash out at 175 degrees F (79.5 degrees C), then sparge. Boil is 90 minutes, with two hop additions.