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Category German Ale Recipe Type All Grain Fermentables 4 lbs U.S. 2--row malt (Klages/Harrington) 3--1/4 lbs Munich malt (10 L.) .25 lbs crystal malt (80 L.) .5 lbs wheat malt .5 oz black patent malt 2/3 cup corn sugar (priming) Hops .5 oz Willamette hops (5.5% alpha) (boil) .5 oz Kent Goldings (6.1% alpha) (boil) 1 oz Hallertauer (2.9% alpha) (finish) Yeast Wyeast #1056 American ale yeast Procedure Mash in 11 quarts water at 137 F. and pH 5.2. Protein rest 30 minutes at 131. Conversion rest 60 minutes at 155. Mash out 5 minutes at 168. Sparge with 5 gallons of water at 170. Boil 90 minutes. Add hops at 45 minutes and 10 minutes before end of boil.
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