#160 Altbier 
All Grain Recipe
Submitted By: poobah58 (Shared)
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| Batch Size: 20.00 gal | Style: German-Style Altbier (64 ) |
| Boil Size: 23.50 gal | Style Guide: GABF 2013 |
| Color: 9.5 SRM | Equipment: My Setup / 90 min |
| Bitterness: 30.2 IBUs | Boil Time: 90 min |
| Est OG: 1.053 (13.0° P) | Mash Profile: Temperature Mash, Light Body |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Koelsch (Kolsch), Two Stage |
| ABV: 5.7% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 30 lbs |
Pilsner Malt (1.5 SRM) |
Grain |
1 |
| 2 lbs |
CaraMunich 60L (60.0 SRM) |
Grain |
2 |
| 2 lbs |
Munich I (7.0 SRM) |
Grain |
3 |
| 2 lbs |
Vienna Malt (3.5 SRM) |
Grain |
4 |
| 2 lbs |
Wheat (2.3 SRM) |
Grain |
5 |
| 8.00 oz |
Acidulated (1.8 SRM) |
Grain |
6 |
| 4.00 oz |
Carafa Special II (415.0 SRM) |
Grain |
7 |
| 2.00 oz |
Perle [8.7%] - Boil 60 min |
Hops |
8 |
| 2.00 oz |
Spalter [2.4%] - Boil 60 min |
Hops |
9 |
| 2.50 oz |
Crystal [6.0%] - Boil 20 min |
Hops |
10 |
| 2.0 pkgs |
German Ale (Wyeast Labs #1007) |
Yeast |
11 |
| 2.0 pkgs |
Kolsch Yeast (Wyeast Labs #2565) |
Yeast |
12 |
Notes
arget water profile: 50 Ca, 13 Mg, 16 Na, 33 Cl, 77 SO4
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
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