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.
