Altimate IX
All Grain Recipe
Submitted By: enaud2 (Shared)
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Batch Size: 5.50 gal | Style: Northern German Altbier ( 7A) |
Boil Size: 7.49 gal | Style Guide: BJCP |
Color: 15.8 SRM | Equipment: Duane's Equipment |
Bitterness: 43.6 IBUs | Boil Time: 90 min |
Est OG: 1.053 (13.1° P) | Mash Profile: Temperature Mash, 1 Step, Medium Body |
Est FG: 1.013 SG (3.4° P) | Fermentation: My Aging Profile |
ABV: 5.2% | Taste Rating: 35.0 |
Ingredients
Amount |
Name |
Type |
# |
7 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
1 lbs 8.00 oz |
Munich Malt (6.5 SRM) |
Grain |
2 |
1 lbs |
Vienna Malt (3.5 SRM) |
Grain |
3 |
8.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
8.00 oz |
Special B Malt (140.0 SRM) |
Grain |
5 |
2.00 oz |
Carafa II (412.0 SRM) |
Grain |
6 |
1.25 oz |
Mt. Hood [7.3%] - Boil 60 min |
Hops |
7 |
1.00 oz |
Hallertauer [4.5%] - Boil 15 min |
Hops |
8 |
1.00 oz |
Hallertauer [4.5%] - Boil 5 min |
Hops |
9 |
Notes
Added 1 tsp CaCl2.
10:20 Mash in w/3.5 gal 170F water. Stab. 150F.
11:25 Start sparage w/4.5 gal 165F water.
12:20 End
12:40 Start boil
01:10 Add 1.5 oz Mt. Hood. 7.3A
01:55 Add 1 ox German Hallertour Hops 4.5 A Irish Moss, Yeast Nutrient
02:05 Add 1 oz German Hallertaur Hops 4.5A
02:10 End boil, Counterflow cool
4/4 Racked onto yeast of prior batch Wyeast 2112 Cal. Lager yeast. Aerated 1.5 min @ 1 psi.
5/21 racked to 2nd
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