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Altbier • All Grain • 45 L
Obicno
December 1, 2018 pm 02:31pm
0.0/5.0 0 ratings
Ingredients (All Grain, 45 L)
- 10 kg
Pilsen 2RS Malt; Castle Malting
Pilsen 2RS Malt; Castle Malting
Features: The lightest coloured Belgian malt. Produced from the finest European two-row spring barley varieties: Henley, Tipple, Sebastian, Prestige, Thorgall. Kilned at up to 80- 85°C. Usage: All beer types. Can be used up to 100% or as part of the mixture. Characteristics: The lightest in colour and low in protein, this malt is well modified and can be easily mashed with a single-temperature infusion. Our Pilsen malt carries a strong, sweet malt flavour and contains enough enzymatic power to be used as base malt.
- .1 kg
CastleCrystal® Malt; Castle Malting
CastleCrystal® Malt; Castle Malting
Features: Distinct Belgian aromatic malt with special caramelization developed by Castle Malting®. Particular germination process. Caramelized in several steps to develop a unique aroma and flavour. Usage: Aromatic and coloured beers. Perfect for any beer in which high profile malt is required.Excellent choice for Belgian ales and German bock beer styles. Characteristics: This caramel-copper coloured malt provides a rich malt flavour and aroma to amber and dark lager beers. Compared to other traditional coloured malts, CastleCrystal® has an even stronger Diastatic Power and imparts a smoother bitterness.
- .1 kg
Amber Malt; Castle Malting
Amber Malt; Castle Malting
Features: Belgian brown malt. Specially germinated and kilned up to 110°C. Usage: Pale ale beers, brown porter and special beers; in a diverse range of British beers. Up to 20% of the grist. Characteristics: Amber malt is a more toasted form of pale malt. Gives a strong taste of cooked bread, nuts and fruits. Amber malt has a bitter flavor which mellows on ageing, and can be quite intensely flavored. Amber Malt is typically used as a small proportion of the grist (0.5%) in the preparation of beers requiring some substantial depth of color.
- .1 kg
Black Malt; Castle Malting
Black Malt; Castle Malting
Features: Malt Black 1500 EBC. The darkest malted barley. Torrefied at up to 230°C. Usage: Very coloured beers, stouts and porters. Recommended proportion: 3% - 6%. Characteristics: Enhances the aroma of character beers, by producing a more stringent flavour than with other coloured malts. Imparts a slight burnt or smoky flavour.
- .5 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 50 g
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 50 g
Styrian Goldings - 6.0 AA% whole; boiled 5 min
Styrian Goldings
Mild, pleasant.
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 7 - Amber Bitter European Beer
Subcategory: B - Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.044 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 12.3 SRM | 9 - 17 | |
| Alcohol: | 5.1% ABV | 4.3% - 5.5% | |
| Bitterness: | 31.3 IBU | 25 - 50 | |
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