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Lone Moose Ale
Northern German Altbier • All Grain • 5.25 gal
This is VERY close to the Alaskan Amber I was given by a friend. This needs to condition for a couple of months, but is pretty drinkable after a few weeks. Enjoy!!
January 13, 2008 am 11:45am
4.2/5.0 1 rating
Ingredients (All Grain, 5.25 gal)
- 6 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 3 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 1 oz
Spalt Spalter - 4.5 AA% pellets; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 oz
Saaz - 5.0 AA% whole; boiled 20 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 ea
Whirlfloc Tablets (Irish moss) - (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
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: | 1.051 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 15.4 SRM | 13 - 19 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.2% | |
| Bitterness: | 29.5 IBU | 25 - 40 | |
Discussion
Well balanced
2008-02-12 6:12pm
I have brewed this batch a few times, each time learning something new...This was my first attempt at an all grain, and I feel like I have found what I have been searching for! Performed a single infusion mash @ 152 deg for 1 hr (approx. 3 gal), then slowly drained off the wort into my brew pot. Batch sparged @ 170 deg for an additional 10 minutes (approx. 4.5 gal), then drained slowly into the brewpot until it topped up @ 6 gal. Brought wort to a boil, then threw in my hops for 60 min, then my flavoring hops @ 15 along with some irish moss. Cooled the wort and pitched my atarter @ approx. 70 deg. Nice action in the fermentation lock within 12 hrs!! OG was 1.048, a little low, but within the style guidelines. FG was 1.012, fermented nicely! Racked to secondary after 10 days (02/04). Will bottle this week and condition for 2 weeks.
Big Bang!
2009-07-12 10:30am
Brewed this Friday, 07/10. Made some adjustments to my mash tun for better runoff, and was pleasantly pleased! Pulled a full 7 gallons for the total boil, added the Spalt for 90 min, then the Crystal @ 20 (and the whirlfloc tablet). Once the wort cooled, I transferred it to the fermentor, achieving OG of 1.056 as I calculated. Pitched my starter (2 quarts), and placed it in the coolest room in the house, 68-70 deg. I checked on it the next morning and it was fermenting nicely, but when I came back several hours later, it had popped the lid, leaving some beer/foam on the floor, but not a big deal. Just thought it was awesome that it popped the top like that, a first for me! With the amount of foam on top of the beer, I don't think there is any reason to think my beer might be tainted, so I pushed it back down and it continues to chug along. I kept a check on it the rest of the day and evening and it is nice and steady now, we'll see how it turns out after I bottle and condition!
Nice color and clarity!
2010-12-19 10:28am
Brewed this batch with a friend from the homebrew club on 12/15/10, his first experience with all grain. Color came out a nice orange/amber, and smelled great during and after the boil. BG 1.030, OG 1.048 @ 80 deg. Will rack to secondary either Tue or Wed next week.
Hit the mark
2011-01-12 1:45pm
Transferred to secondary on 12/23 (FG 1.012), bottled on 12/31. Cracked one open on 1/6 and was pleasantly surprised, nice balance, some toasty notes, and a slight residual sweetness on the back of the tongue. This should be a hit at the homebrew meeting this week.
OG out of sight
2011-03-06 2:02pm
Brewed this recipe again on Friday, 2 things different: Purchased grains from a new supplier, and used my new March pump for recirculation. Brewed it up as normal, but used the pump to vorlauf, which was SO much easier, hehehe...However, Pre-boil gravity was 1.052, with ~7 gal of liquid in the pot! Post boil OG was 1.074 with ~5.25 gal final volume. Will monitor this one as it ferments in the primary and take another gravity reading when I rack it to secondary.
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