viener alt
Northern German Altbier • All Grain • 100 L
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August 29, 2006 am 07:08am
Ingredients (All Grain, 100 L)
- 11 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 9 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 kg
Weyermann CaraAmber®; Weyermann
Weyermann CaraAmber®; Weyermann
Bock Beer, Dunkel Ale, Brown Ale , Red Lager, Amber Ale, Amber Lager
- 2 kg
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1 kg
Weyermann CaraAroma®; Weyermann
Weyermann CaraAroma®; Weyermann
Amber Ale, Dunkel Lager, Dark Ale, Stout, Porter, Bock Beer
- 1 kg
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 100 g
Marynka; Chmiel Polski s.a. - 10.5 AA% whole; boiled 75 min
Marynka; Chmiel Polski s.a.
- 250 g
Tettnanger - 4.5 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. '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.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: A - Northern German Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.046 - 1.054 | |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 18.4 SRM | 13 - 19 | |
| Alcohol: | 5.3% ABV | 4.5% - 5.2% | |
| Bitterness: | 41.9 IBU | 25 - 40 |
