OG = 1.052 FG = 1.013
IBU = 30 ABV = 5.0%
· 12 oz. (336 grams) Caramunich malt
· 4 oz. (112 grams) chocolate malt
· 4 oz. (112 grams) black patent malt
· 4 lbs. (1.8 kg) Munich liquid
· malt extract
· 2 lbs. (0.9 kg) pale liquid malt extract
· 1 lb. (0.45 kg) wheat liquid malt extract
· 1 oz. (28 grams) Perle hops
· 1 oz. (28 grams) Spalt hops
· 1 tsp. Irish Moss or one
· Whirlfloc tablet
· Use one of the following yeasts based on your preference:
· Wyeast 1007 (German Ale), White Labs WLP029 (German Ale/Kölsch) or White Labs WLP036 (Düsseldorf Alt)
Step 1：A simple cloth bag is used for filtering the spent grains, a bucket is used for washing and rinsing the spent grains, a simple heating device, a cooling device (appropriate temperature adjustment of the refrigerator can be used instead).
Place the grains in a grain bag and steep in 155 ºF (68 ºC) water for 15 minutes. Remove the bag and allow to drain, then discard the grains. Bring water to boil, turn off heat and add the extracts, stirring until dissolved. Bring to a boil and add 1 oz. (28 grams) Perle bittering hops. After 45 minutes add 1/2 oz. (14 grams) Spalt hops for flavor and the Irish moss or a Whirlfloc tablet. After 55 minutes have elapsed, add 1/2 oz. (14 grams) Spalt hops for aroma.
Step 2：Wyeast 1007 (German Ale) yeast will ferment at temperatures as low as 55 ºF (13 ºC), producing an exceptionally clean beer normally only found with lagers. White Labs WLP029 (German Ale/Kölsch) ferments down to 62 ºF (17 ºC), finishes clean and brings out hop flavors. For a sweeter finish with less hop flavor try WLP036 (Düsseldorf Alt).
Step 3：After primary fermentation is complete, drop the temperature down to 32–40 ºF (0–4 ºC) and cold condition for 2–6 weeks. Then it is done.
The above is the production process of pure handmade home brewing. With people’s love for brewing, brewing equipment is also changing day by day, which can help winemakers get the fun of brewing while saving more time and energy for formula adjustment and Development of new flavors.
Note: The formula needs to be adjusted based on the proportion of materials in the actual production process. If the brewing conditions of malt and wort cannot be strictly controlled during the brewing process, the taste and flavor will be affected.
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