Alt & In the Way

5 gallons, All-grain; OG = 1.052; FG = 1.010

Ingredients:

• 5.75 lbs. lager malt
• 3 lbs. Munich malt
• 1 lb. Belgian CaraVienne malt
• 1.5 oz. German carafa malt
• 2.5 oz. Northern Brewer hops (8 percent alpha) for 75 min.
• 1 oz. Mt. Hood hops (3.5 percent alpha) for 30 min.
• Wyeast 1007 in 1 qt. starter

Step by Step:

Mash grains at 155° F in 4.5 gals. water (medium hardness) for 90 minutes. Sparge to 6.5 gals. and boil for 15 minutes. Add Northern Brewer and boil 45 more minutes. Add Mt. Hood and boil 30 more minutes, for a total boil of 90 minutes.

Cool wort, aerate thoroughly, and pitch yeast into open fermenter at 65° F. When primary fermentation is complete (four to five days), rack to carboy and continue at 65° F for several days, or until specific gravity is about 1.020. Move carboy to refrigerator and hold at 40° F for three weeks. Keg or bottle condition as available.

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Alt and In The Way

5 gallons, Extract; OG = 1.050; FG = 1.012

Ingredients:

• 6.6 lbs. Ireks amber malt extract
• 3 lbs. Gambrinus Munich-90 malt, crushed
• 1 lb. DeWolf Cosyns cara-pils malt, crushed
• 1.5 oz. German carafa malt
• 4 oz. Northern Brewer hops (8 percent alpha) after 15 minutes
• 1 oz. Mt. Hood hops (3.5 percent alpha) after 60 minutes
• Wyeast 1007 in a 1 qt. starter

Step by Step:

Steep grains in 1 gal. water at 150° F for 60 minutes, then rinse to kettle with 1 gal. water at about 170° F. Add extract (before turning on the heat!) and adjust level to 2.5 to 3 gals. water. Boil for 15 minutes. Add Northern Brewer and boil 45 more minutes. Add Mt. Hood and boil 30 more minutes, for a total boil of 90 minutes.

Cool wort, aerate thoroughly, and pitch yeast into open fermenter at 65° F. When primary fermentation is complete (four to five days), rack to carboy and continue at 65° F for several days, or until specific gravity is about 1.020. Move carboy to refrigerator and hold at 40° F for three weeks. Keg or bottle condition as available.