Recipe: Sauerbier
Specifics
Reference
Style:
Contributor: Dustin Zastera
Yield: 5 gallons
Reference
Color (SRM/EBC):
2.7/5.3
Bitterness (Calc): 7.2 IBU (Tinseth)
BU/GU: 0.16
Calories: 150 (12 ounces)
ABV: 4.9%
ABW: 3.8%
OG: 1.046
OG (Plato): 11.43° P
FG: 1.009
FG (Plato): 2.31° P
Real Extract: 3.96° P
App. Atten.: 79.8%
Real Atten.: 65.4%
General Information
Method: All Grain
Source: BYO
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
0.75 oz Salt @ 10 minutes  
1 oz (gnd) Coriander Seed @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: German Ale
Manufacturer: Wyeast
Product ID: 1007
Type: Ale
Flocculation: Low
Attenuation: 75%
Temperature Range: 55–66°F
Amount: 125 ml
Notes

Mash at 148F to drive the attenuation down.

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