Solstice Altbier (Step Mash)

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 16.50 galStyle: Altbier (7B)
Boil Size: 20.78 galStyle Guide: BJCP 2015
Color: 10.0 SRMEquipment: 20 Gallon BoilerMaker™ (15 gal/57 L)
Bitterness: 38.8 IBUsBoil Time: 120 min
Est OG: 1.048 (11.9° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.009 SG (2.2° P)Fermentation: Ale, Two Stage
ABV: 5.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
24.61 gal Solstice Farm Well Water 1
18.17 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
2.26 g Calcium Chloride (Mash 60 min) Misc 3
4.26 g Salt (Mash 60 min) Misc 4
13.40 oz Caramunich II (Weyermann) (63.0 SRM) Grain 5
11 lbs 8.66 oz Munich I (Weyermann) (7.1 SRM) Grain 6
3.62 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 7
17 lbs 7.17 oz Pilsner (Weyermann) (1.7 SRM) Grain 8
11.22 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 9
1.39 g Calcium Chloride (Sparge 60 min) Misc 10
2.63 g Salt (Sparge 60 min) Misc 11
1.05 oz Magnum [15.8%] - First Wort Hops 12
2.78 oz Tettnang [3.9%] - Boil 10 min Hops 13
2.46 oz Saaz [4.3%] - Boil 10 min Hops 14
3.30 Whirlfloc Tablet (Boil 10 min) Misc 15
2.46 oz Saaz [4.3%] - Steep 15 min Hops 16
2.78 oz Tettnang [3.9%] - Steep 15 min Hops 17
3.0 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 18
1.65 tsp Gelatin (Secondary 5 hours) Misc 19

Taste Notes

This was really good. Esters were not a problem at all. Toasty, bready malt, dry and bitter, with fantastic medium floral & spicy noble hop character.

Notes

1.3 L starter with 4.4 oz DME. Pitching @1.5 million cells/mL/° Plato. Hopefully it can handle fermenting at ~68°F with a big pitch and not throw too many esters. Add black malt last 15 min of mash. First infusion with 0.94 g gypsum, 0.94 g CaCl2, and 1.55 g Epsom salt Second infusion with 0.2 g gypsum, 0.2 g CaCl2, and 0.35 g epsom salt. Mash out infusion with 0.37 g gypsum, 0.37 g CaCl2, and 0.6 g epsom salt. Sparge with 0.9 g gypsum, 0.9 g CaCl2, 1.5 g epsom salt, 0.8 mL lactic acid per batch. (Ca ppm): 92 (Mg ppm): 21 (Na ppm): 22 (Cl ppm): 77 (SO4 ppm):130 Ratio: 0.54 Ferment in keg @60°F until FG is reached. Then move to ambient for 2 day diacetyl rest. Cold crash. Pressure transfer to keg with clear beer draft system, gelatin, and campden tablet. Burst carb @30 psi for 24 h and reduce pressure to 14 psi. 7/8: made yeast starter. Reused yeast from American Lager (34/70). 7/9: mash temps of 148°F/153°F/161°F. Boiled a bit hard. Cut boil short and added 10 min hops 17 min early. Still overboiled a touch. 4.9 gal, 1.050. Let starter keep going overnight - still has a sizeable krausen. 7/10: put starter into fridge to decant. 7/11: pitched yeast in am. Wort is 60°F. 7/15: increased ferm SP temp to 62°F. Wasn't maintaining temp as well so assumed less activity. 7/18: 1.012. removed from fridge for diacetyl rest. 7/22: 1.009. No diacetyl (from what I can tell). Placed in fridge to cold crash in pm. 7/24: kegged with campden tablet, gelatin, and clear beer draft system. Tastes surprisingly sweet but wasn't completely clear when sampling. Hopefully it dries out and is more bitter as it clarifies.

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