Pat's Northern German Altbier

Brewer: Pat Skahan
Batch Size: 5.00 gal	Style: Northern German Altbier ( 7A)
Boil Size: 6.22 gal	Style Guide: BJCP 2008
Color: 17.2 SRM	Equipment: Pat Skahan's Brewhouse
Bitterness: 35.8 IBUs	Boil 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

BeerSmith™ Recipes and Web Editor