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German Donkey Feet
Northern German Altbier • All Grain • 7 gal
A clean, malty North German Altbier.
October 19, 2008 pm 02:32pm
0.0/5.0 0 ratings
Ingredients (All Grain, 7 gal)
- 11 lbs
German 2-row Pils
German 2-row Pils
- 1.125 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .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.
- .25 lbs
Weyermann CaraMunich® III; Weyermann
Weyermann CaraMunich® III; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .25 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .15 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .75 oz
Magnum - 13.0 AA% pellets; boiled 90 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 tsp
Whirlfloc tablet boiled 10 minutes. - (omitted from calculations)
Whirlfloc tablet boiled 10 minutes.
-
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.
Notes
Mash temp: 152F, Mash duration: 60min, Fermentation temp: 60F, Boil time: 90min. *Note: The Carafa II is actually Carafa "Special" II. The English Chocolate Malt is actually "Pale Chocolate 200L"
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: A - Northern German Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 17.2 SRM | 13 - 19 | |
| Alcohol: | 4.8% ABV | 4.5% - 5.2% | |
| Bitterness: | 31.3 IBU | 25 - 40 | |
Discussion
Brewed 9/6/08
2008-10-19 2:38pm
Used 1/2 spring water, 1/2 tap water. Adjusted pH of strike and sparge water to 4.8. Added 1/2 tsp gypsum to the strike water. Mashed at 152F, mash pH was 5.3. Mashout temp was 162F and sparge pH was 5.4. Boiled 100 min, final gravity was 1.050. Chilled to 62F initially with 2 CFC chillers connected to each other. Chilled in fridge to 58F and pitched yeast. Estimated 180 billion yeast cells (via 1 liter starter). #83
Kegged 9/28/08
2008-10-19 2:41pm
Kegged the batch and force carbonated. Turned out quite tasty, seems to be right on target. Going to lager it for a month or two before consumption.
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