The following beer recipe is featured in the September/October 2007 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Ramon Astamendi of San Diego, CA, member of the QUAFF, won a gold medal in Category #6: Light Hybrid Beer during the 2007 National Homebrew Competition Final Round in Denver, CO. Astamendi’s Light Hybrid Beer was chosen as the best among 238 final round entries in the category.
The following beer recipe is featured in the September/October 2007 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Ramon Astamendi of San Diego, CA, member of the QUAFF, won a gold medal in Category #6: Light Hybrid Beer during the 2007 National Homebrew Competition Final Round in Denver, CO. Astamendi’s Light Hybrid Beer was chosen as the best among 238 final round entries in the category.
Ingredients:
- 25.0 lb (11.34 kg) Weyermann Pilsner malt
- 8.0 lb (3.63 kg) white wheat malt
- 2.0 lb (0.9 kg) Vienna malt
- 3.5 oz (99 g) Hallertau whole hops, 3.8% a.a. (60 min)
- 0.5 oz (14 g) Hersbrucker whole hops, 4% a.a. (30 min)
- 0.5 oz (14 g) Tettnanger whole hops, 4% a.a. (30 min)
- White Labs German Ale/Kölsch yeast
- White Labs Servomyces yeast nutrient (2 capsules)
Specifications:
Yield: 17 Gallons (64.3 L)
Original Gravity: 1.047
Final Gravity: 1.008
ABV: 5.12%
Directions:
- Mash grains at 148° F (64° C) for 60 minutes.
- Primary fermentation for 14 days at 62-64° F (17-18° C) in glass.
- Secondary fermentation for 28 days at 38° F (3° C) in glass.
- Forced CO2 to carbonate (2.5 vol).
Join for Less Than a Pint
Subscribe for only $4.99/month
Members get discounts on beer, food, and merchandise, plus a subscription to Zymurgy magazine online, and unlimited access to medal-winning and clone recipes for just $4.99 a month.
Share Post