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Boar Tusk Alt
Düsseldorf Altbier • All Grain • 5 gal
This is intended to have more body, and much more focus on flavor/aroma hops than a traditional AltBier.
October 27, 2009 pm 12:54pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 4 lbs
Vienna Malt; Briess
Vienna Malt; Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 6.5 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Robust malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- .0625 lbs
Carafa Special® TYPE III; Weyermann®
Carafa Special® TYPE III; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: CARAFA SPECIAL® is the de-husked version of CARAFA®. Using our unique process, we remove the husks from carefully selected grains before malting and roasting them. Reduces astringency and bitterness, while adding coffee-brown color, a coffee-like bouquet, dark-beer aroma, as well as body and mouthfeel to finished beer—but without introducing harsh flavors. Even small amounts of CARAFA SPECIAL® malts in the grain bill produce dark beers of unusual smoothness and mildness with a firm, creamy, white head. Recommended Quantities: Up to 5% of total grain bill Suitability (beer styles): Lagers: Dunkel, Doppelbock Ales: Dark, Stout, Altbier
- 1 oz
Perle - 8.2 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1.5 oz
Spalt Spalter - 2.6 AA% pellets; boiled 5 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 0.5 oz
Spalt Spalter - 2.6 AA% pellets; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
Fermentis K-97 Safale K-97
Fermentis K-97 Safale K-97
A German ale yeast selected for its ability to form a large firm head when fermenting. This top cropping ale yeast is suitable for top fermented beers with low esters levels and can be used for Belgian type wheat beers. Sedimentation: low. Final gravity: low. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Mash at 153 for 1-hour, pull decoction to reach mash-out, boil 20-min.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: C - Düsseldorf Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 14.8 SRM | 11 - 17 | |
| Alcohol: | 5.1% ABV | 4.5% - 5.2% | |
| Bitterness: | 49.7 IBU | 35 - 50 | |
Discussion
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