This German amber style is often well received by those not familiar with the historic regional style. Clean finish, malty undertones, a big foamy head, and a nice bright splash of German nobles hops give a perfectly balanced ale. If you haven't yet, give a try to the tasty session beer of Düsseldorf.
Style: Other Ale
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Techincal Team
Quantity Ingredient Comment Malt Style 7.5 lbs Pilsen Malt Steeping grain 1 lb Carapils® Malt Steeping grain 1 lb Caramel Vienne Malt 20L Steeping grain 0.25 lb Blackprinz® Malt Steeping grain 1 oz Spalt Hops (4.8 AAU%) 60 min boil 1 oz Spalt Hops (4.8 AAU%) 30 min boil 1 oz Czech Saaz Hops (3.5% AAU) 5 min boil 1 pack WLP003 German Ale II Yeast Fermenter 1 capsule Servomyces Yeast Nutrient 10 min boil
- Bring 3.2 gallons of water to 167°F.
- Mash grains at 154°F for 1 hour.
- Heat 4.7 gallons of 180°F sparge water in a kettle.
- Sparge and collect 6 gallons in kettle; bring to boil.
- Add 1 oz Spalt hops.
- After 30 minutes add 1 oz Spalt hops.
- After 20 more minutes, add yeast nutrient.
- Boil 5 more minutes, and add Czech Saaz hops.
- After 5 minutes, turn heat off.
- Cool beer to 70°F. Transfer to Fermenter.
- Pitch a pack of White Labs WLP003 German Ale II Yeast.
Primary Fermentation: 1 week at 68°F-70°F.
Secondary Fermentation: 2 weeks at 65°F-68°F.
Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP003 yeast for 3-4 weeks.
Original Gravity: 1.047
Final Gravity: 1.012
Alcohol by Weight:
Alcohol by Volume: 4.7%