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Malty Alt
Northern German Altbier • All Grain • 5 gal
Easy dinking, year-round.
October 11, 2004 am 01:32am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7.75 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 oz
Magnum - 14.5 AA% whole; boiled 90 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.
- 1 oz
Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 10 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
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
Mash at 54 deg until done (~1 hr). Roiling boil for a full hour before beginning hop schedule. Ferment at ~65 deg until finished (10d?) and leave alone for 3-4d more. Then secondary at ~45 deg (take a week to get down, so as not to freak out the yeasties!) for as long as you can stand (4-6 wks). Bottle condition at least one month. You're loking at about 3mo start-to finish, so be sure to have a steady supply of beer onhand before you start this one!
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: A - Northern German Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.015 | |
| Color: | 18.4 SRM | 13 - 19 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.2% | |
| Bitterness: | 37.7 IBU | 25 - 40 | |
Discussion
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