Strasbourg-style Bière de Mars. c. 1850 (after Lacambre)
5 Gallons (19 liters)
Bitterness: 32 IBUs
Color: pale amber (10 SRM)
Yeast: a European ale strain.
All-Grain Recipe (calculated at 75% efficiency)
9.5 lbs (4.3 kg) English pale ale malt*
6.5lbs (2.9 kg) English pale ale
3 lbs (1.4 kg) German rauch malt
2 lbs (907 g) Dark Munich or melanoidin malt 1010
*Some or all of this may be home-smoked.
4.5 lbs (2.0 kg) Amber dry malt extract (or 5.25 lbs liquid)
2 lbs (907 g) Dark Munich or melanoidin malt
2 lbs (907 kg) German rauch malt or English pale ale malt
Hops (calculated for pellets)
1.0 oz/28 gm 60 min Tettnang or Spalt (5% AA)
1.5 oz/43 gm 10 min Tettnang or Spalt (5% AA)
Mash for either recipe should be a simple infusion mash at 150°F/66°C for 30 minutes; then raise to 170°F/77°C for mash out, then begin sparge. Ferment at 55–60°F/13–16°C.