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Spotted Tongue Alt

Spotted Tongue Alt

Düsseldorf Altbier • All Grain • 5.5 gal

Stan

Based on Jamil's recipe for "Cowboy Alt".

August 17, 2008 pm 10:43pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 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

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