Alty Beer (1 ratings)

All Grain Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Brad Smith
Batch Size: 5.00 galStyle: Northern German Altbier ( 7A)
Boil Size: 6.01 galStyle Guide: BJCP 2008
Color: 12.6 SRMEquipment: Brew Pot (6 gal) and Igloo/Gott Cooler (5 Gal)
Bitterness: 31.3 IBUsBoil Time: 60 min
Est OG: 1.054 (13.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.7%Taste Rating: 40.0

Ingredients
Amount Name Type #
7.53 gal Distilled Water Water 1
5.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
4.00 g Calcium Chloride (Mash 60 min) Misc 3
3.00 g Baking Soda (Mash 60 min) Misc 4
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
1.00 g Chalk (Mash 60 min) Misc 6
6 lbs Munich Malt (7.0 SRM) Grain 7
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 8
8.00 oz Aromatic Malt (4.5 SRM) Grain 9
2.12 oz Black (Patent) Malt (500.0 SRM) Grain 10
5.00 g Chalk (Sparge 60 min) Misc 11
4.00 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 12
3.00 g Baking Soda (Sparge 60 min) Misc 13
2.00 g Calcium Chloride (Sparge 60 min) Misc 14
1.00 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 15
1.50 oz Tettnang [4.5%] - Boil 60 min Hops 16
0.50 oz Tettnang [4.5%] - Boil 30 min Hops 17
1.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 18

Taste Notes

Nice malty flavor with a pretty good balance. Not a bad Alt at all!

Notes

Credit to Mark Rasheed for providing the original recipe from which this is derived.

Ratings

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