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Elky German Ale
admin
10-12-2004
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| INGREDIENTS:
Light Malt Extract 7 lbs. 60 min
Carmel Malt (20L) 1 lb 60 min
Munich Malt (20L) 1 lb 60 min
Vienna Malt 1 lb 60 min
Carapils 1 lb 60 min
Rice 1 lb 60 min
Tettenger 1 oz 40 min
Hallertauer 1/2 oz 5 min
Saaz 1 oz 2 min
Amylase Enzyme 1/2 oz
Wyeast #1007 German Ale
Dextrose Corn Suger .75 cup
DIRECTIONS
1. 3 step mash of grains, 122F/30 min, 150F/30 min, 158F/10 min
2. Grains & Amylase Enzyme 1 gal water @ 130F for 122F/30 min
3. 1/2 gal water @ 200F for 150F/30 min
4. Heat (Stir) raise temp to 158F/10 min
5. Sparge with 2 gals water @ 170F
6. Add sweet wort to 2 gals boiling water
7. Add 7 lbs Light Malt Extract @ 1 lb Rice solids
8. Bring wort to rolling boil for 60 min
9. Add Tettenger hops 20 min into boil
10. Add hallertauer hops 55 min into boil
11. Add Saaz hops 58 min into boil
12. Cool hot wort
13. Activate liquid yeast 48 hrs in advance
14. Prepare yeast starter 24 hrs in advance
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