Spotted Tongue Alt
Düsseldorf Altbier • All Grain • 5.5 gal
Based on Jamil's recipe for "Cowboy Alt".
August 17, 2008 pm 10:43pm
Ingredients (All Grain, 5.5 gal)
- 10 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
Belgian Munich
Belgian Munich
Used to increase malt aroma and body with slightly more color.
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.25 lbs
Weyermann Carafa® II; Weyermann
Weyermann Carafa® II; Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 2 oz
Tettnanger - 4.5 AA% pellets; boiled 50 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Czech Saaz - 5.0 AA% pellets; boiled 30 min
Czech Saaz
Very mild. 'Noble'.
- 1 oz
Czech Saaz - 5.0 AA% pellets; boiled 10 min
Czech Saaz
Very mild. 'Noble'.
-
White Labs WLP001 California Ale
White Labs WLP001 California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
SS infusion mash at 148.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: C - Düsseldorf Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.046 - 1.054 | |
| Terminal Gravity: | 1.014 | 1.010 - 1.015 | |
| Color: | 18.1 SRM | 11 - 17 | |
| Alcohol: | 5.7% ABV | 4.5% - 5.2% | |
| Bitterness: | 52.5 IBU | 35 - 50 |
