German Ale - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

German Ale

155 calories 15.5 g 16 oz
brewer logo
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 155 calories (Per 16oz)
Carbs: 15.5 g (Per 16oz)
Created: Friday December 24th 2021
Similar Recipes

Spotted Cow Clone 2

by BigDaddy84

OG: 1.055 FG: 1.014 ABV: 5.4% IBU: 18

1.047
1.011
4.7%
17.7
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pale Ale8 lb Pale Ale 39 2.3 82.1%
1 lb Munich1 lb Munich 37 6 10.3%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 5.1%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 g Merkur3.5 g Merkur Hops Pellet 12.8 First Wort 60 min 6.6 12.5%
3.50 g Merkur3.5 g Merkur Hops Pellet 12.8 Boil 30 min 4.61 12.5%
21 g Merkur21 g Merkur Hops Pellet 12.8 Whirlpool 60 min 6.46 75%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Yeast Nutrient Other Boil 5 min.
0.50 oz irish moss Water Agt Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.19 gal Protein rest Strike 125 °F 128 °F 45 min
2.5 gal Sacch rest Infusion 212 °F 152 °F 60 min
3 gal Collect wort Sparge 172 °F 170 °F 30 min
Starting Mash Thickness: 0.9 qt/lb
Starting Grain Temp: 142 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 0.9 qt/lb 2.19 8.8  
Mash volume with grains (equipment estimates 2.95 g | 11.8 qt) 2.97 11.9  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 6.28 g | 25.1 qt) 5.78 23.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Top off amount 0.03 0.1  
Going into fermentor 5.5 22  
Total: 7.97 31.9
Equipment Profile Used: System Default
 
Notes

13.8° brix uncorrected OG post boil.
13.27/1.054 corrected OG.
7° brix uncorrected FG.
1.011 FG. 5.69 % ABV.
Mash PH 5.2.
Forgot to check post boil PH.
I brewed this because I wanted to know what German ale yeast 1007 tasted like. It is for wiesse biers. This would be perfect using wheat in place of 50-60 %of the barley.
First brew with the new kettle and whirlpool.
Fermentation was immediate. Took 1 hr to fill fermenter head space and to start bubbling.
Using heat belt with temperature controller at 68°.
It took 3-4 weeks to age/condition this one. Then the yeast smoothed out and it's really good.

Last Updated and Sharing
 
249
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-04-03 02:22 UTC