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Grundleweisse

Grundleweisse

Northern German Altbier : All Grain : 10 gal

chandlervdw

This is based on Jamil's recipe. I brewed this 3 times and each time it turned out to be the best beer I've ever brewed.

November 24, 2012 at 02:59pm

0.0/5.0 0 ratings

Ingredients (All Grain10 gal)

  • 16.51 lbs Pilsener Lager Malt; Simpsons

    Pilsener Lager Malt; Simpsons

    The main ingredient of lager beers.

  • 0.34 lbs Chocolate Malt; Simpsons

    Chocolate Malt; Simpsons

    Roasted malts for ‘winter warmer’ styles. Rich, dark colours with burnt toast dryness.

  • 2.66 lbs Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 0.9 oz Magnum - 14.5 AA% pellets; boiled 60 min

    Magnum

    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • Wyeast 1007 German Ale™

    Wyeast 1007 German Ale™

    Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.

Notes

Primary for 9 days Secondary for 1 month: 2.5 weeks at 52°F and 1.5 weeks at 35°F Bottled with 3/4 cup of priming sugar (dextrose). Got ≈52 bottles.

Style (BJCP)

Category: 7 - Amber Hybrid Beer

Subcategory: A - Northern German Altbier

Range for this Style
Original Gravity: 1.048 1.046 - 1.054
Terminal Gravity: 1.012 1.010 - 1.015
Color: 16.0 SRM 13 - 19
Alcohol: 4.8% ABV 4.50% - 5.20%
Bitterness: 33.8 IBU 25.00 - 40.00

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