All Grain Recipe
Submitted By: BeerSmith (Shared)
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| Brewer: Brad Smith | |
| Batch Size: 5.00 gal | Style: Northern German Altbier ( 7A) |
| Boil Size: 6.01 gal | Style Guide: BJCP 2008 |
| Color: 12.6 SRM | Equipment: Brew Pot (6 gal) and Igloo/Gott Cooler (5 Gal) |
| Bitterness: 31.3 IBUs | Boil Time: 60 min |
| Est OG: 1.054 (13.4° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.011 SG (2.9° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 40.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.53 gal |
Distilled Water |
Water |
1 |
| 5.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
2 |
| 4.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 3.00 g |
Baking Soda (Mash 60 min) |
Misc |
4 |
| 2.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 1.00 g |
Chalk (Mash 60 min) |
Misc |
6 |
| 6 lbs |
Munich Malt (7.0 SRM) |
Grain |
7 |
| 4 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
8 |
| 8.00 oz |
Aromatic Malt (4.5 SRM) |
Grain |
9 |
| 2.12 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
10 |
| 5.00 g |
Chalk (Sparge 60 min) |
Misc |
11 |
| 4.00 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
12 |
| 3.00 g |
Baking Soda (Sparge 60 min) |
Misc |
13 |
| 2.00 g |
Calcium Chloride (Sparge 60 min) |
Misc |
14 |
| 1.00 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
15 |
| 1.50 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
16 |
| 0.50 oz |
Tettnang [4.5%] - Boil 30 min |
Hops |
17 |
| 1.0 pkgs |
German Ale/Kolsch (White Labs #WLP029) |
Yeast |
18 |
Taste Notes
Nice malty flavor with a pretty good balance. Not a bad Alt at all!Notes
Credit to Mark Rasheed for providing the original recipe from which this is derived.
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by Rogtavares