Daily Bread German Ale

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Kent Shultz of San Diego, CA, member of the QUAFF (Quality Ale and Fermentation Fraternity), won a gold medal in Category #7: Amber Hybrid Beer during the 2011 National Homebrew Competition Final Round in San Diego, CA. Shultz’s Amber Hybrid Beer was chosen as the best among 157 final round entries in the category.

To see other winning homebrew recipes from the 2011 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Daily Bread German Ale | Amber Hybrid Beer

Ingredients

  • For 5.5 Gallons (20.82 L)
    • 6.75 lb (3.06 kg) German Pilsner malt
    • 1.75 lb (0.79 kg) Belgian Munich malt
    • 1.0 lb (0.45 kg) German Vienna malt
    • 0.5 lb (227 g) Belgian Biscuit malt
    • 0.5 lb (227 g) dextrin malt
    • 4.0 oz (113 g) US chocolate malt
    • 1.0 oz (28 g) Tettnanger pellet hops (FWH)
    • 1.3 oz (37 g) German Tradition pellet hops, 6.9% a.a. (60 min)
    • 0.5 oz (28 g) Tettnanger pellet hops (30 min)
    • 0.5 oz (28 g) Tettnanger pellet hops (20 min)
    • 1 tsp. Irish moss (15 min)
    • 0.5 oz (14 g) Mt. Hood pellet hops, 5.9% a.a. (0 min)
    • White Labs WLP029 German Ale/Kolsch (1 pint starter)
    • 4.5 oz dextrose (to prime)
    • Polyclar to clarify

    Specifications

    • Original Gravity: 1.051
    • Final Gravity: 1.01
    • ABV: 5.38%

    Directions

    1. Mash grains at 147° F (64° C) for 60 minutes.
    2. Primary fermentation for 11 days at 65° F (18° C).
    3. Secondary fermentation for 18 days at 40° F (4° C).