Strasbourgeois

Strasbourg-style Bière de Mars. c. 1850 (after Lacambre)

5 Gallons (19 liters)

OG: 1062/15.2°P

Alcohol: 5.5%/vol

Bitterness: 32 IBUs

Color: pale amber (10 SRM)

Yeast: a European ale strain.

All-Grain Recipe (calculated at 75% efficiency)

9.5 lbs (4.3 kg) English pale ale malt*

or

6.5lbs (2.9 kg) English pale ale

3 lbs (1.4 kg) German rauch malt

Plus

2 lbs (907 g) Dark Munich or melanoidin malt 1010

*Some or all of this may be home-smoked.

Mini-Mash Recipe

4.5 lbs (2.0 kg) Amber dry malt extract (or 5.25 lbs liquid)

2 lbs (907 g) Dark Munich or melanoidin malt

2 lbs (907 kg) German rauch malt or English pale ale malt

Hops (calculated for pellets)

1.0 oz/28 gm 60 min Tettnang or Spalt (5% AA)

1.5 oz/43 gm 10 min Tettnang or Spalt (5% AA)

Mash for either recipe should be a simple infusion mash at 150°F/66°C for 30 minutes; then raise to 170°F/77°C for mash out, then begin sparge. Ferment at 55–60°F/13–16°C.