Way back when Gerst first came out, Linus
posted the recipe breakdown as follows:
Yazoo Gerst Amber
50% Pale malt
31% Vienna malt
12% Cara 20 malt
7% Flaked maize
Bittered with Perle, flavor and aroma with Tettnanger
OG: 11 Plato
FG: 2.5 Plato
IBUs: 11
SRM: 5.0
Fermented on the cool side with our house ale yeast, around 62 F for primary fermentation.
From that post I went with the following recipe for a 3 gallon batch:
| Nashville Pre-Prohibition Amber Ale |
| American Amber
Ale |
| Type:
All Grain |
|
| Batch Size: 3.00
gal |
|
|
|
|
Ingredients
|
| Amount |
Item |
Type |
% or IBU |
| 3.00 lb |
2-Row (2.0 SRM) |
Grain |
49.05 % |
| 2.00 lb |
Vienna Malt (3.5 SRM) |
Grain |
32.70 % |
| 0.70 lb |
Caramel/Crystal Malt - 20L (20.0 SRM) |
Grain |
11.50 % |
| 0.41 lb |
Corn, Flaked (1.3 SRM) |
Grain |
6.75 % |
| 0.17 oz |
Pearle [7.50 %] (55 min) |
Hops |
6.7 IBU |
| 0.16 oz |
Tettnang [4.50 %] (20 min) |
Hops |
2.3 IBU |
| 0.16 oz |
Tettnang [4.50 %] (7 min) |
Hops |
1.0 IBU |
| 1 Pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast-Ale |
|
|
|
Beer
Profile
|
| Est OG: 1.047 SG |
Measured OG: 1.065 SG |
| Est FG: 1.014 SG |
|
| Estimated AbV: 4.32 % |
Est AbV: 6.40 % |
| Bitterness: 11.5 IBU |
Calories: 294 cal/pint |
| Est Color: 6.8 SRM |
