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tsefrebotcO (All Grain 5 gal)

Original Gravity: 1.055    Final Gravity: 1.010
IBUs: 26
Color: Copper
Batch Size : 5.5 gallons


5lbs 8oz




1lb 12oz

Munich I




Chocolate Malt

Hops and Kettle Additions

60 min

6 AAU Hallertau

15 min

Kettle Fining

10 min

.5oz Spalter


  • Mash in with 3.5 gallons of water (1.25qts/lb)

  • Target Rest: 152?F for 60 minutes

  • Vorlaugh until runnings appear mostly clear and free of debris

  • Sparge with apx. 4.75 gallons of water at 167?F

  • Collect 1 gallon of the first runnings from the mash tun, halt the sparge, and boil vigorously for 10 minutes. Boiling the dense first runnings simulates to some extent a decoction mash, and develops some rich malt flavors.

  • Resume the sparge and collect 7.0 gallons of wort in the kettle and bring to a boil.

  • Total boil length is 90 minutes. Follow schedule of kettle additions above

  • Chill to 60?F – 68?F for Ale version and 50?F – 60?F for Lager & pitch yeast

  • Ferment with Wyeast German Ale between 55?F-66?F or Munich Lager between 48?F-55?F. Perform a diacetyl rest before racking and conditioning. After fermentation is complete, condition the beer by racking to secondary and storing cool for an additional 3-6 weeks at apx. (50?F for ale 35?F for Lager).

NOTE: Yeast is not included with this kit. Please choose a yeast from the suggestions below or any other yeast of your liking. Hops or yeast may change based off current inventory. Any changes will be noted.


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