5 gallons/19 Liters
OG: 1060/14.8 degrees P
Alcohol: 5.8–6.2%/vol
Color: pale amber
Bitterness: 31 IBU
All-Grain Recipe (calculated @ 75% efficiency)
5 pounds/ 1.4 kg Pilsener malt
2 pounds/0.9 kg Vienna malt
1.5 pounds/680 g Melanoidin malt
1.5 pounds/680 g Barbados or demerara sugar
Note: Melanoidin malt is a moist-kilned malt akin to a darker Munich malt, a name it sometimes goes by. Some maltsters call it “aromatic,” but not all aromatic malts are as dark as we’re looking for here.
Mini-mash recipe can be made by using 4 pounds of pale dry extract, and mashing the rest of the ingredients for an hour at 150 degrees F (66 degrees C) and adding the drained wort to the extract.
1.5 ounces 60 min Hallertau 4.5% AA
0.75 ounce 30 min Saaz 3% AA
1.0 ounce 5 min Saaz 3% AA
A Belgian Abbey yeast is appropriate here. Ferment at 70-74°F (21-23 degrees C) if possible.
* The Brewers Association (www.beertown.org) offers a beer and food matching booklet I prepared. It’s available for a modest cost.
