List of ingredients for a 5 gallon all-grain recipe. This is considered a higher gravity beer, and so it requires yeast made for high gravity beers of this type. We use Wyeast 3787 Trappist HG.
Grain fills up whole bag and is heavy, double bag it!!!!
For this beer we have also employed a yeast starter a few days ahead of brewing the beer.
Your brew store might not have the exact grains listed, ask the store folks, you can substitute as close as possible. For example, instead of the German Wheat, we used American Wheat, since the store didn’t carry that.
On our first try the OG was 1.068, and FG 1.016, ( 1.016 – 1.068, time 131 = 6.83%, almost 7% ) we weren’t sure if this was because of some of the grain substitution or our mash method for that day, but it still worked out really good and the final beer was fantastic!
Primary fermentation will last 2 weeks, because of the higher gravity, it will just keep on working and working… Secondary fermentation stage is HIGHLY recommended!
Also, don’t forget to re-capture the yeast from the bottom of the primary fermentor, there will be lots and lots! of great and healthy yeast that you can use for your next brew or you can share and give away to friend for their brew; save them money!
OG 1.075 ~ 1.110 +/-
FG 1.010 ~ 1.25 +/-
ABV / Alcohol by Volume about 7 ~ 11%
IBU / 20-35
Color (SRM) 12 ~ 22
- 12 lb of German Pilsner Malt, stores will probably sell Euro Pilsner Malt
- 1 lb German Wheat Malt, substitute with American Wheat
- 2 lb Crystal 20L
- 2 lb Crystal 60 L
- 1/2 lb Belgian Special B
- 2 ounces East Kent Goldings (bittering, add at start of boil)
- 2 lb Amber Candi Sugar (last 5 minutes)
- 1 ounce Hallertauer (end of boil, 0 minutes)
BOIL for 60 minutes and add all the ingredients at the right time.
Strike the grains at 160F, and mash the grains at 152F for 75 minutes. Re-Sparge with 170F water for 30 ~ 60 minutes (longer is better). For this batch we mashed with 5 gallons of strike water and for re-mash we used another 4 gallons, for 9 gallons total.
AGAIN, Primary ferment at 68 ~ 71 for 2 weeks, you should rack into secondary fermentation for additional 2~3 weeks. Primary fermentation will BE vigorous, you should consider employing a blow-off hose.
Age for 3 months any beer you brew, (some longer) its the best thing to do! Also before serving we cold-crash our kegs that hold the beer, this helps to clear the beer and gives it a superb taste and everything else becomes much better!
Don’t forget to take the OG gravity reading and if you can take a temperature reading as well, record both into your Brewing Log.