German Altbier (mrc) (1 ratings)

All Grain Recipe

Submitted By: mcaukin (Shared)
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Brewer: Meredith Caukin
Batch Size: 5.25 galStyle: Altbier ( 7B)
Boil Size: 6.31 galStyle Guide: BJCP 2015
Color: 14.0 SRMEquipment: ANVIL Foundry 10.5 (5 gal batch) size
Bitterness: 37.0 IBUsBoil Time: 60 min
Est OG: 1.049 (12.2° P)Mash Profile: Anvil, Medium Body, No Sparge
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Three Stage
ABV: 5.0%Taste Rating: 40.0

Ingredients
Amount Name Type #
7.03 gal Orange City, Fl Water 1
12.83 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
9.64 g Baking Soda (Mash 60 min) Misc 3
9.40 ml Lactic Acid (Mash 60 min) Misc 4
5.27 g Chalk (Mash 60 min) Misc 5
3.27 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
1.22 g Calcium Chloride (Mash 60 min) Misc 7
5 lbs 8.03 oz Munich Malt (7.0 SRM) Grain 8
3 lbs 10.95 oz Pale Malt (2 Row) US (2.0 SRM) Grain 9
7.31 oz Aromatic Malt (4.5 SRM) Grain 10
3.14 oz Black (Patent) Malt (500.0 SRM) Grain 11
1.82 oz Tettnang [4.5%] - Boil 60 min Hops 12
0.61 oz Tettnang [4.5%] - Boil 30 min Hops 13
1.00 Whirlfloc Tablet (Boil 15 min) Misc 14
1.0 pkgs German Ale/Kolsch (White Labs #WLP029) Yeast 15

Taste Notes

Slight malt flavor with a pretty good balance. Color is right on. Not bad "Alt" all.

Notes

Credit to Mark Rasheed for providing the original recipe from which this is derived. 1/ 4/21 - Brewed and pitched yeast to primary, O.G 1.049 1/ 7/21 - Racked to secondary, G. 1.020, very strong initial fermentation. 1/11/21 - Racked to third, G. 1.009, added gelatin to claify/polish finished beer. 1/14/21 - Racked to bottling bucket, F.G. 1.008, added 3.78oz corn sugar

Ratings

North German Altbeir

by mcaukin

Excellent malt flavor. Great beer to keep around to share with friends.

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