Altimate XIII 
All Grain Recipe
Submitted By: enaud2 (Shared)
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| Batch Size: 3.50 gal | Style: Northern German Altbier ( 7A) |
| Boil Size: 5.41 gal | Style Guide: BJCP |
| Color: 14.6 SRM | Equipment: Duane's Equipment |
| Bitterness: 43.6 IBUs | Boil Time: 90 min |
| Est OG: 1.050 (12.3° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.013 SG (3.2° P) | Fermentation: My Aging Profile |
| ABV: 4.9% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.00 tsp |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 4 lbs 8.00 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 15.25 oz |
Munich Malt (6.5 SRM) |
Grain |
3 |
| 8.00 oz |
Vienna Malt (3.5 SRM) |
Grain |
4 |
| 4.05 oz |
Special B Malt (140.0 SRM) |
Grain |
5 |
| 2.00 oz |
Caraffa II (412.0 SRM) |
Grain |
6 |
| 0.75 oz |
Centennial [9.3%] - Boil 60 min |
Hops |
7 |
| 0.50 oz |
Styrian Goldings [5.4%] - Boil 5 min |
Hops |
8 |
Notes
06:30 Mash in w/2 gal 170F water. Stab. 150F. Added 1.5 tsp CaCl2
07:30 End Mash
07;35 Start sparage w/4.5 gal 170F water.
08:10 End Sparage, Brix 10.8
08:30 Start boil, Added 1 oz Centennial Pellet 9.3A.
09:00 Added .5 oz Willamette Hops 4.2A
09:15 Added Whirlfloc, Yeast Nutrient
09:25 Added 1 oz Willamette Pellet Hops 4.2A
09:30 End boil.
10/8 Pitched 1 pkg Wyeast 2112 Cal. Lager Yeast, Areated w/1 psi oxygen 60 sec.
10/22 Racked to 2nd. FG1.012
11/7 Racked to keg.
01/22 Start carb 12.5 psi.
This Recipe Has Not Been Rated
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