Zum Uerige Clone 
All Grain Recipe
Submitted By: JimCrabill65c (Shared)
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| Brewer: Tibor Seidel | |
| Batch Size: 11.50 gal | Style: Northern German Altbier ( 7A) |
| Boil Size: 14.00 gal | Style Guide: BJCP 2008 |
| Color: 16.5 SRM | Equipment: SS BrewTech |
| Bitterness: 58.0 IBUs | Boil Time: 60 min |
| Est OG: 1.043 (10.8° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.016 SG (4.0° P) | Fermentation: Tibor's Ale Profile |
| ABV: 3.6% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17 lbs 12.36 oz |
Munich Malt - 20L (20.0 SRM) |
Grain |
1 |
| 2 lbs 1.45 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
2 |
| 5.40 oz |
Spalter [6.0%] - Boil 60 min |
Hops |
3 |
| 0.52 tsp |
Irish Moss (Boil 10 min) |
Misc |
4 |
| 2.1 pkgs |
European Ale (Wyeast Labs #1338) |
Yeast |
5 |
Taste Notes
Smooth tasting Alt from DusseldorfNotes
Do a single-step infusion mash at 158ø F (any where in the upper 150s will do) for sixty minutes. Sparge to the brewpot and begin the boil. Once the hot break has died down, add all the hops and boil for sixty minutes. With ten minutes left in the boil, add the Irish Moss. Chill, transfer to the fermenter and pitch the starter. Try to keep the primary temperature between 60-65deg F. After primary fermentation is done, rack and "lager" the beer at fridge temperatures for two to three weeks (or as long as you can stand it). Carbonate via your favorite method and enjoy! This Recipe Has Not Been Rated
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