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Ingredients
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Grain Bill
Hops
Yeast
Water & Additives
Method
Mash
- 1
Heat Strike Water
Heat 4 gallons of filtered brewing water to 165°F (74°C) to prepare for mashing.
- 2
Mash Grains
Add Pale 2-Row Malt, Vienna Malt, and Carapils to the mash tun. Slowly add hot water and stabilize mash temperature at 152°F (67°C). Hold for 60 minutes to allow enzymatic conversion.
- 3
Mash Out and Sparge
Raise mash temperature to 168°F (76°C) for 10 minutes. Sparge with remaining water until you collect approximately 6.5 gallons of wort.
Boil & Hops
- 4
Boil Wort
Bring wort to a rolling boil and boil for 60 minutes total.
- 5
Bittering Addition
At 60 minutes remaining in the boil, add 1 oz of German Tettnang hops to provide mild bitterness.
- 6
Flavor Addition
With 10 minutes left in the boil, add 0.5 oz of Hallertau Mittelfrüh hops along with yeast nutrient.
Fermentation
- 7
Cool and Pitch Yeast
Cool the wort rapidly to 65°F (18°C). Transfer to a sanitized fermenter and pitch the German ale yeast.
- 8
Primary Fermentation
Ferment at 62–66°F (17–19°C) for 10–14 days until fermentation is complete.
Conditioning & Packaging
- 9
Cold Condition
Cold crash the beer at 35–38°F (2–3°C) for 3–5 days to clarify and enhance crispness.
- 10
Package
Keg or bottle the beer, carbonating to approximately 2.5 volumes of CO₂. Allow at least one week of conditioning before serving.
