Looking to enter into my first homebrew local competition and am stymied by the category, this is a slighter more robust hoppier version of an ale that is supposedly a copy of a German Maibock, but I of course used an Ale yeast not lagered.
Crush and steep in 2.25 gallons (8.51 L) of 155°F (68.22°C) water for 60 minutes:
4 lb. (1.47 kg) Great Western Munich 10L
1.5 lb. (.68 kg) Great Western Crystal 20L
Strain the grain into your brewpot and sparge with 1 gallon (3.78 L) of water at 160°F (71.11°C). Bring the wort to a boil, remove from heat, and add:
6 lb. (2.26 kg) light dry malt extract.
Boil for 10 minutes, and then add:
1.75 oz. (34 g) Perle pellets hops (8.7% AA)
Boil for 60 minutes and then add:
.5 oz. (14.17) Sterling pellet hops (8.7% AA)
.5 oz. Cascade hops
Remove from heat and let hops steep for 10 min.
total volume to 5 gallons
Wyeast 1056 yeast.
Ferment at 60-65Fin primary for 3 weeks,