makes 5 gallons
6.6 - lbs Unhopped Light Malt Syrup
1 -lb Light dry malt powder
1 -lb Munich Malt 10L
½ -lb DextraPils Malt
½ -lb Black Barley Malt 500L
½ -lb Victory Malt
1 -oz. Perle Hops (or 2 ounces for a more bitter beer like Jubelale)(boil 60 minutes)
1 -oz. Hallertauer Hops (flavor hops, boil last 15 min)
1 -oz. Hallertauer Hops (Finishing hops, boil last 3 min)
½ -tsp Irish Moss (boil 45 minutes)
¾ -cup corn sugar for bottling
Imperial A01House yeast
original gravity 1.062
final gravity 1.018
alcohol content 5.8%
IBU’s = 36-38 (Similiar to Ebenezer)
Increase the Perle hops to 2 ounces, and up your IBU's to around 55 which is similiar to Jubelale!
This recipe allows you to clone 2 different winter warmers, depending on how much of the Perle bittering hops you use. Use 1 ounce, and the beer is more balanced between malt and hops. Use 2 ounces of the perle for bittering, and now your beer will have a higher level of hop bitterness, and be similiar to Jubelale from Deschutes Brewery.
Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt sugar. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish Moss for last 45 minutes of boil. Add finishing hops for last 3 minutes of the boil. Then add remainder of malt syrup and dry malt extract and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5½ gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.