The following beer recipe is featured in the November/December 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This recipe comes to us courtesy of AHA member Kent Shultz. To learn more about Höfter's hop farm, check out Ken's article "Höfter's Hallertau Hop Harvest" in the Nov/Dec 2017 issue of Zymurgy magazine.
The following beer recipe is featured in the November/December 2017 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This recipe comes to us courtesy of AHA member Kent Shultz. To learn more about Höfter's hop farm, check out Ken's article "Höfter's Hallertau Hop Harvest" in the Nov/Dec 2017 issue of Zymurgy magazine.
Ingredients:
- 7.5 lb. German Pilsner malt
- 2.5 lb. pale ale malt
- 1.25 lb. white wheat malt
- 0.5 oz. Hallertau Blanc whole cone hops (FWH)
- 0.25 oz. Hallertau Blanc whole cone hops (60 min)
- 1 oz. Hallertau Blanc whole cone hops (10 min)
- 1 oz. Hallertau Blanc whole cone hops (5 min)
- 1 oz. Hallertau Blanc whole cone hops (0 min)
- 1 oz. Hallertau Blanc whole cone hops (dry hop)
- Fermentis Safale US-05 dry yeast
Specifications:
Yield: 5 US gal. (18.9 L)
Original Gravity: 1.052
Final Gravity: 1.01
ABV: 5.4
SRM: 4
Boil Time: 90 min.
Efficiency: 60%
Directions:
Using soft water, begin the infusion mash with 4 gallons (15.1 liters) of brewing liquor and rest at 145°F (63°C). Stir in 3 g gypsum and rest for 20 minutes. Add 1.5 gallons (5.7 L) of boiling liquor to step the mash up to 155°F (68°C). Rest for 40 minutes. Take first runnings, and add 0.5 ounces (14 g) of whole-cone Hallertau Blanc hops as first wort hops (FWH). Batch sparge with 4.5 gallons (17 L) of 170°F (77°C) liquor, adding 2 g calcium chloride. Boil for 90 minutes, adding whole-cone Hallertau Blanc as listed in the hop bill. Whirlpool for 5 minutes after flameout, and run off wort into fermenter. Cool the wort to 65°F (18°C), then rehydrate an 11 g packet of Safale US-05 in warm water for 15 minutes and pitch. Add about 10 ppm of pure oxygen to the wort. Ferment to completion (6 to 8 days) and keg. Dry hop with 1 ounce (28 g) of Hallertau Blanc for three days at 60°F (16°C), then transfer beer to a clean keg. Force carbonate and enjoy!
Extract Version
Substitute 5 lb. Pilsner and 2 lb. wheat malt extract for the grain malts. Dissolve in warm reverse osmosis water and proceed as above.
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