#12 German Ale

Eureka, time for yet another recipe from my first experiences as a homebrewer. This is a recipe I did back in 2009, a German Ale style beer fermented with Wyeast’s #1007 German Ale yeast. Pretty easy grist, mash schedule and fermentation. Lets go through the recipe:

Recipe: German Ale
Numbers: Volume [L] 19 (5 gal)
Original gravity 12°P
Terminal gravity 3.3°P
Color Around 10 EBC
ABV 5 %
Grains: Pilsner malt (4 EBC) 0.38 kg
Vienna malt (8 EBC) 3.9 kg
Carapils (4 EBC) 0.1 kg
Acidified malt (5 EBC) 0.1 kg
Hops: Hersbrucker (3.2% AA) 37 g and boil for 90 min
Tettnanger (4.1% AA) 22 g and boil for 80 min
Yeast: #1007 German Ale
Water: Burgdorf Mash: 18 L (4.8 gal), sparge: 15 L (4 gal) @78°C (172°F)
Rest: Mash in @45°C (113°F), 20 min @ 43°C (109°F), 30 min @ 63°C (145°F), 30 min @ 71°C (160°F), 10 min @ 78°C (172°F)
Boil: Total 90 min
Fermentation: Primary 7 days @ 20°C (68°F) in plastic fermenter
Secondary None
Maturation: Carbonation (CO2 vol) 2.5 (bottled at 4.7°P)
Maturation time > 3 weeks

05/01/09: Brew day number twelve begins. All went according to the recipe above. Nothing to mention here.

05/07/09: Bottled the beer with a gravity of 4.7°P. The forced fermentation test finished at a gravity of 3.3°P. There should be enough sugars left for the appropriate carbonation level. The pressure gauge I used to check the carbonation level showed a pressure of about 2.05 bar after a few days into the bottle fermentation. This is equal to a carbonation level of approximately 2.5 vol of carbon dioxide.

I have to mention here, that I did several batches where I bottled the beer just at the right time to have enough sugars left for the carbonating process. Now I just add sugar or even unfermented wort. This is far easier than waiting for the right time to bottle. Another thing that I do differently today is the time for fermentation and secondary fermentations in the first place. I did no secondary fermentation steps back then. Now I leave the beer for another two weeks in the fermenter to let it clear and finish the fermentation.

No tasting results for this batch. Sorry for that. I must have lost them… From the grist I would expect a rather malty beer (due to the high amount of Vienna malt) and a rather subtle hop character. If someone else out there gives this recipe a go please let me know how it turned out.