All Grain Recipe
Ingredients for 5 U.S. gallons (19 liters)
| 4 lb (1.81 kg) | Pilsner (2-Row) Malt (German) |
| 3 lb (1.36 kg) | Munich Malt (German) |
| 2 lb (.91 kg) | Vienna Malt (German) |
| 12 oz (340 g) | Caramel/Crystal Malt (60 °L) |
| 1.5 oz (42 g) | Hallertauer Hops 4.8% (60 min) |
| 0.5 oz (14 g) | Hallertauer Hops 4.8% (20 min) |
| 1 pack | S-189 |
Specifications
Original Gravity: 1.046
Final Gravity: 1.011
SRM: 9.8
IBUs: 29
Boil Time: 60 minutes
Directions
Conduct a mash at 151° F (66° C) for 60 minutes then sparge. Collect roughly 6 gallons of runoff and bring to a rolling boil. Once at a rolling boil add 1.5 oz of Hallertauer hops and allow them to boil for the full 60 minutes. Be careful when adding hops as you may encounter a boil over during this first hop addition. With 20 minutes left in the boil add .5 oz Hallertauer hops. After the boil, cool your wort down to around 50° F (10° C) and strain the wort in to your fermenter. Aerate the wort very well. Once the wort is both aerated and cooled pitch the yeast. Ferment around 50° F (10° C) for 4 weeks before bottling or kegging. Carbonate for 2 - 2.5 volumes CO2.