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Alt and Cranky
Northern German Altbier • All Grain • 6 gal
Brewed this in early October for a Thanksgiving Party. No complaints from anyone
December 4, 2004 am 11:56am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 6.5 lbs
German 2-row Pils
German 2-row Pils
- 3.5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2.25 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 45 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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
Protien rest at 122º Then a single decotion got the temp. to 151º. Held for 1 hour and sparged with 168º water to get 7.5 gallons. A little light in color, but the malt and hops are in good balance. Fermented at 68º in glass. Racked after a week to 2nd fermenter and cold conditioned for 1 month before kegging.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: A - Northern German Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.018 | 1.010 - 1.015 | |
| Color: | 10.0 SRM | 13 - 19 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.2% | |
| Bitterness: | 41.5 IBU | 25 - 40 | |
Discussion
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