Pat's Northern German Altbier

All Grain Recipe

Submitted By: pskahan (Shared)
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Brewer: Pat Skahan
Batch Size: 5.00 galStyle: Northern German Altbier ( 7A)
Boil Size: 6.22 galStyle Guide: BJCP 2008
Color: 17.2 SRMEquipment: Pat Skahan's Brewhouse
Bitterness: 35.8 IBUsBoil Time: 90 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.50 gal Altbier - Actual water used Water 1
11.00 g Baking Soda (Mash 60 min) Misc 2
10.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
7.50 g Calcium Chloride (Mash 60 min) Misc 4
6.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
6 lbs 12.00 oz Pilsner Malt (Avangard) (1.7 SRM) Grain 6
2 lbs 12.00 oz Munich Malt - 10L (10.0 SRM) Grain 7
1 lbs Vienna Malt (Briess) (3.5 SRM) Grain 8
8.00 oz Caramunich Malt (34.0 SRM) Grain 9
6.00 oz Carafa I (337.0 SRM) Grain 10
2.00 oz Saaz [2.8%] - Boil 90 min Hops 11
1.00 oz Spalt Spalter [3.5%] - Boil 30 min Hops 12
1.00 tsp Irish Moss (Boil 15 min) Misc 13
1.00 oz Saaz [2.8%] - Boil 10 min Hops 14
1.0 pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast 15

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