Krusty's Altbier

All Grain Recipe

Submitted By: ryannm (Shared)
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Brewer: Tibor Seidel
Batch Size: 11.50 galStyle: Northern German Altbier (7A)
Boil Size: 15.00 galStyle Guide: BJCP 2008
Color: 18.4 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 34.8 IBUsBoil Time: 60 min
Est OG: 1.059 (14.6° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.017 SG (4.4° P)Fermentation: Tibor's Ale Profile
ABV: 5.5%Taste Rating: 35.0

Amount Name Type #
22 lbs Munich Malt - 20L (20.0 SRM) Grain 1
3 lbs Wheat Malt, Ger (2.0 SRM) Grain 2
2 lbs Melanoiden Malt (20.0 SRM) Grain 3
4.00 oz Tradition [7.0%] - Boil 30 min Hops 4
0.25 tsp Irish Moss (Boil 10 min) Misc 5
4.00 oz Saaz [4.0%] - Boil 2 min Hops 6
1 pkgs Kolsch (Brewtek #CL-0450) Yeast 7

Taste Notes

Smooth tasting Alt from Dusseldorf


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!

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