Extract Recipe
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| Brewer: BAY13 | |
| Batch Size: 6.08 gal | Style: Northern German Altbier ( 7A) |
| Boil Size: 7.23 gal | Style Guide: BJCP 2008 |
| Color: 11.4 SRM | Equipment: BAY13 (6 gal) and Igloo/Gott Cooler (5 Gal) |
| Bitterness: 92.1 IBUs | Boil Time: 60 min |
| Est OG: 1.040 (10.0° P) | |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Bay13 Ale Profile |
| ABV: 4.0% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.45 gal |
Distilled Water |
Water |
1 |
| 2 lbs 6.80 oz |
Light Dry Extract (8.0 SRM) |
Dry Extract |
2 |
| 1.0 pkgs |
German Ale (Wyeast Labs #1007) |
Yeast |
3 |
| 3 lbs 11.97 oz |
Royal Oak Amber Ale (27.5 SRM) |
Extract |
4 |
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