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Beer Style: Northern German Altbier (7A)
Recipe Type: all-grain
Yield: 5 US gallons
Description:
Light very refreshing German Alt Fall beer
Ingredients:
- 7 lbs. (3.2 kg) Durst German Munich malt
- 3.5 lbs. (1.6 kg) Weyermann Vienna malt
- 0.5 lbs. (0.23 kg) Weyermann Melanoidin malt
- 4 AAU Hallertau hops (60 mins) (1 oz./28 g of 4% alpha acids)
- 3 AAU Tettnang hops (60mins) (0.75 oz./21 g of 4% alpha acids)
- 0.5 oz. (14 g) Saaz hops (15 mins) 0.25 oz. (7 g) Tettnang Hops (15 mins)
- White Labs WLP011 (European Ale)
- 3/4 cup priming sugar
Additional Instructions
Boil: 60 MinutesSecondary Ferment: 2 weeks between 65-75 deg F
Beer Profile
Original Gravity: 1.056
Final Gravity: 1.018
Alcohol by Vol: 4.92%
Color SRM: 8.42 Color Sample
Bitterness IBU: 24
Recipe Type: all-grain
Yield: 5.00 US Gallons
Procedure:
1. Boil for 60 minutes adding hops as defined in ingredients. This is two-step infusion or single decoction mash with a protein rest at 124 °F (51 °C) for 30 minutes and a saccharification rest at 150 °F (66 °C) for 60 minutes.
2. Cool to below 76 °F (24 °C) and pitch White Labs European Ale yeast.
3. Ferment between 65 and 75 °F
(16 and 24 °C).
4. When fermentation is complete, bottle or keg as desired or rack to a secondary and age an additional 2 weeks below 60 °F (16 °C) for that authentic alt smoothness.
Source: Mike E
