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viener alt

viener alt

Northern German Altbier • All Grain • 100 L

elamanamou

.........

August 29, 2006 am 07:08am

0.0/5.0 0 ratings

Ingredients (All Grain100 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

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