#126 Altbier

All Grain Recipe

Submitted By: poobah58 (Shared)
Members can download and share recipes

Batch Size: 20.00 galStyle: German-Style Altbier (64 )
Boil Size: 23.00 galStyle Guide: GABF 2013
Color: 11.2 SRMEquipment: My Equipment
Bitterness: 38.9 IBUsBoil Time: 60 min
Est OG: 1.055 (13.6° P)Mash Profile: _Two Step Mash
Est FG: 1.016 SG (4.2° P)Fermentation: Koelsch (Kolsch), Two Stage
ABV: 5.1%Taste Rating: 35.0

Ingredients
Amount Name Type #
23.00 gal Altbier, Sparge Water 1
13.00 gal Altbier, Mash Water 2
25 lbs 4.00 oz Pale Malt, 2-Row (Great Western) (2.0 SRM) Grain 3
8 lbs Munich (Avangard) (7.0 SRM) Grain 4
2 lbs Cara-Munich 60L (60.0 SRM) Grain 5
2 lbs Caravienne Malt (22.0 SRM) Grain 6
2 lbs Wheat Malt, White (GW) (2.4 SRM) Grain 7
8.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 8
4.00 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 9
4.00 oz Hallertauer [4.3%] - Boil 60 min Hops 10
1.50 oz Mt. Hood-2012 [7.6%] - Boil 60 min Hops 11
2.00 oz Mt. Hood-2012 [7.6%] - Boil 20 min Hops 12
2.50 oz Mt. Hood-2012 [7.6%] - Boil 5 min Hops 13
1.50 oz Tettnanger-2012 [3.7%] - Boil 5 min Hops 14
4.0 pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast 15

Notes

Ferment 55-65F. Do not exceed 68F. When fermentation done, drop temp 10F for 24 hrs then transfer to secondary. Diacetyl rest (65-68F) for 3-4 days. Drop temp 2-3 degrees per day until 32F. Rack and lager (39-41F) for 30 days.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine