Ingredients and procedures for brewing 5 gallons of Colby’s Export
(All Grain Method)
1) Note: This is an All Grain recipe and therefore requires more advanced brewing techniques, equipment and procedures. Listed below, are the grains which are used in the mashing process of this recipe. For mashing specifics, please see the brewmasters comments section at the end of this recipe.
Grains used in this recipe:
6.8 lbs. 2 row
2 lbs. Munich II
3 lbs. Red Wheat
2) This recipe uses NO malt extracts.
3) The wort will boil for a total of 60 minutes during which time the following hops and other ingredients will be added to the boil.
At the start of the boil add the following BITTERING HOPS to boil for the entire 60 minutes:
.8 oz. Saaz
30 minutes from the end of the boil add the following FLAVOR HOPS:
1.5 oz. Saaz
15 minutes from the end of the boil add the following AROMA HOPS:
.8 oz. Saaz
1 minutes from the end of the boil add the following AROMA HOPS:
1 oz. Saaz
4) At the end of the 60 minute boil, remove the pot from the heat then remove and discard the hop bags. Allow the wort to cool to about 78ºF. (Note: Use a wort chiller to hasten this very important step. Also, be sure that anything that will come into contact with the chilled wort is properly sanitized.)
5) At this point, take a sample of the wort for the specific gravity reading, refer to your hydrometer instructions for taking this reading.
6) The proper temperature at which to pitch (add to the wort) the yeast is in the 65ºF-75ºF range. If necessary, place the fermenter into a cold (or warm) water bath to bring the temperature into this range . When the temperature is correct, pitch the yeast. (Note: If a dry yeast is used, rehydrate it prior to pitching by sprinkling it on top of 1/2 cup of water that has been boiled and cooled to 85ºF. Allow the yeast to rehydrate, unstirred, for no more than 15-20 minutes before pitching.) NOTE: The yeast required for this recipe is WLP830 German Lager/Wyeast 2308 Munich.
7) Install an airlock or blowoff hose to the fermenter and move the fermenter to a dark spot for primary fermentation.
8) Allow the beer to ferment for one week in the primary fermenter, then rack (transfer) the beer into a secondary fermenter for an additional week to clear. At the end of the second week, record the specific gravity reading. A steady specific gravity reading of different samples over two or more days indicates that fermentation is complete.
9) When fermentation is complete, proceed with bottling. In a bottling bucket, add 3/4 cup of corn sugar or 11/4 cups of dry malt that has been boiled in 2 cups of water. Gently rack the finished beer into the bottling bucket with the priming sugar solution. Using a bottle filling tip, fill the bottles to 1/2″ – 1″ from the top. Cap the bottles and allow them to condition at room temperature for two weeks.