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.
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.