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Check Time Step
  4 days before Make Yeast Starter: German Ale (Wyeast Labs #1007) [Starter 500 ml]
  Date: ________ Sanitize primary fermentor, airlock, wine thief, hydrometer jar, mix-stir aerator, heat exchanger, wort wizard, and stoppers. Clean boil ketlle, mash tun, tubing, paddle, hydrometer, thermometer, pyrex cup.
    Add Irish moss to 0.25 cup cold water in pyrex cup.
    Prepare 5.50 gal strike water. Temp:______ F
    Prepare Ingredients for Mash
Amount Item Type
16.00 lb Munich Malt (9.0 SRM) Grain
0.50 lb Caramunich Malt (56.0 SRM) Grain
  2 min Mash Ingredients
Step: Add 22.00 qt of water at 163.9 F
  60 min Hold mash at 150.0 F for 60 min. Preheat hot liquor tank. Temp:______ F
    Add first wort hops to boiler at start of sparge
Amount Item Type
1.00 oz Spalt [4.50%] (70 min) First Wort Hop Hops
    Recirculate and sparge with 3.28 gal of 175.0 F water to achieve boil volume of 6.55 gal
Measure Gravity: ________ @ Temp:______ F
  Boil for 70 min Start to Boil
  10 min into boil Add 3.50 oz Spalt [4.50%] (Boil 60 min)
  40 min into boil Add 1.00 tsp Irish Moss (Boil 30.0 min)
    Cool wort to fermentation temperature with heat exchanger and transfer to primary fermentor with wort wizard. Aerate wort with mix-stir.
    Measure Original Gravity: ________ @ Temp:______ F (Estimate: 1.075 SG)
    Add Ingredients to Fermentor
Amount Item Type
1 Pkgs German Ale (Wyeast Labs #1007) [Starter 500 ml] Yeast-Ale
    Clean boil kettle, paddle, thermometer, wine thief, mix-stir aerator, hydrometer, mash tun, tubing, heat exchanger, and wort wizard.
  14 days Ferment in primary for 14 days at 60.0 F
  Date: ________ Sanitize racking cane, tip, tubing, carboy cap, secondary fermentor, airlock, and stopper.
    Transfer to secondary fermentor.
    Clean primary fermentor, racking cane, tip, tubing, and carboy cap.
  14 days Ferment in secondary for 14 days at 60.0 F
  Date: ________ Measure Final Gravity: ________ @ Temp:______ F (Estimate: 1.018 SG)
    Sanitize keg, racking cane, tip, tubing, crimper, and carboy cap.
    Transfer to keg, force carbonate at 40.0 F at a pressure of 12.2 PSI.
    Clean fermentor, racking cane, tip, tubing, crimper, and carboy cap.
  28 days Age for 28 days at 40.0 F
  Date: ________ Taste and enjoy!