Altbier (1 ratings)

All Grain Recipe

Submitted By: brucemccafferty (Shared)
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Brewer: Bruce
Batch Size: 5.50 galStyle: Altbier ( 7B)
Boil Size: 7.50 galStyle Guide: BJCP 2015
Color: 15.1 SRMEquipment: Brew-Boss 15 Gallon Kettle 5 Gallon Batch
Bitterness: 28.8 IBUsBoil Time: 60 min
Est OG: 1.045 (11.3° P)Mash Profile: BIAB, Medium Body
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Single Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.31 gal Home filtered (Portsmouth NH) Water 1
7.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.00 g Baking Soda (Mash 60 min) Misc 3
9 lbs 14.25 oz Borlander Munich Malt (Briess) (10.0 SRM) Grain 4
1 lbs 1.78 oz Caramunich Malt (40.0 SRM) Grain 5
1.78 oz Carafa II (425.0 SRM) Grain 6
2.00 oz Spalter Select [4.5%] - Boil 60 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1 pkgs German Ale (Wyeast Labs #1007) Yeast 9
0.50 tsp Gelatin (Secondary 5 hours) Misc 10

Ratings

by brucemccafferty

This is possibly the best beer I have brewed. It is Brau Kaisers classic Alt recipe. I am not claiming it is my own recipe.

The water adjustments are my own personal, but you should aim for this - (58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3).

protein rest : 54 *C (131 *F) for 20 min
saccrification rest : 65.5 *C (150 *F) for 45 min; water/grist ratio 3.5 - 4.0 l/kg (1.75 - 2 qt/lb)
mash-out : 76 *C (169 *F)

I fermented at 64F.

Alts typically benefit from at least a few weeks cold conditioning, but I found this recipe pretty much good to go as soon as I had cold crashed, fined and carbed it.

http://braukaiser.com/wiki/index.php?title=Kaiser_Alt