Yield: 5 gallons
Gravity: 1053/13 degrees Plato
Alcohol by volume: 5.5 percent
Color: red-amber, 14 SRM (estimated)
Bitterness: 32 IBU
Yeast: German altbier
Maturation: 6 to 8 weeks
All-Grain Recipe
5 pounds/2.3 kilograms (48 percent) English pale ale malt
3.5 pounds/1.6 kilograms (34 percent) Munich malt
1 pound/454 grams (10 percent) aromatic/melanoidin malt (25 degrees L)
0.5 pounds/227 grams (5 percent) Cara-Vienna or pale crystal (18 degrees L)
0.25 pounds/114 grams (2.5 percent) Cara-Munich or medium-dark crystal (60 degrees L)
1 ounce/28 grams (0.5 percent) black patent malt 38
Extract + Steeped-grain Recipe
3 pounds/2.9 kilograms (44 percent) dry pale malt extract
2 pounds/907 grams (29 percent) dry amber malt extract
1 pound/454 grams (14.5 percent) aromatic/melanoidin malt (25 degrees L)
0.5 pound/227 grams (7 percent) Cara-Vienna or pale crystal (18 degrees L)
0.25 pound/114 grams (3.5 percent) Cara-Munich or medium-dark crystal (60 degrees L)
1 ounce/28 grams (1 percent) black patent malt
1.25 ounces/35 grams – 90 minutes – Liberty (4.5 percent AA)
0.75 ounce/21 grams – 30 minutes – Liberty (4.5 percent AA)
1.5 ounces/43 grams – end of boil – Mt. Hood (7 percent AA)
Pretty conventional brewing process. Mash just a little high at 152 to 153 degrees F (66.5 to 67 degrees C). A 90-minute boil will add a little extra caramel to the beer.
