Karl Strauss Recipe

1. Heat about 5 gallons of water to around 165°F for mashing. Add 8 lbs Pale malt, 1 lb Munich malt, and 0.5 lb Crystal 40 malt. Target mash temperature 152–154°F and hold for 60 minutes, stirring to maintain even temperature.

2. After the mash, vorlauf and recaiculate; sparge to collect approximately 6.5 gallons of wort in the kettle.

3. Bring wort to a rolling boil. Add 1 oz Citra hops at the start of the boil (60 minutes).

4. With 15 minutes remaining, add 1 oz Mosaic hops.

5. With 5 minutes remaining, add 1 oz Simcoe hops.

6. End of boil, chill wort quickly to 68°F and prepare for fermentation.

7. Transfer cooled wort to fermenter. Pitch one packet of American Ale yeast (Safale US-05). Maintain fermentation temperature around 66–68°F until FG around 1.010 is reached (typically 7–10 days).

8. After primary fermentation slows (days 7–10), add 1 oz Citra and 1 oz Mosaic as dry hops for 3–5 days to boost aroma.

9. Cold crash if desired for 24–48 hours. Then rack to bottling bucket, prime with 2.2 oz corn sugar per 5 gallons for carbonation, bottle and cap. Store at room temperature for 1–2 weeks to carbonate.