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Grundleweisse
Northern German Altbier • All Grain • 10 gal
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 pm 02:59pm
0.0/5.0 0 ratings
Ingredients (All Grain, 10 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
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
-
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 | 4.5% - 5.2% | |
| Bitterness: | 33.8 IBU | 25 - 40 | |
Discussion
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