Zum Uerige Clone (1 ratings)

All Grain Recipe

Submitted By: BeerSmith (Shared)
Members can download and share recipes

Brewer: Tibor Seidel
Batch Size: 5.00 galStyle: Northern German Altbier ( 7A)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 17.5 SRMEquipment: Brew Pot (6 gal) and Igloo/Gott Cooler (5 Gal)
Bitterness: 58.3 IBUsBoil Time: 60 min
Est OG: 1.048 (11.8° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.017 SG (4.3° P)Fermentation: Tibor's Ale Profile
ABV: 4.0%Taste Rating: 35.0

Amount Name Type #
8 lbs 8.00 oz Munich Malt - 20L (20.0 SRM) Grain 1
1 lbs Melanoiden Malt (20.0 SRM) Grain 2
2.50 oz Spalter [6.0%] - Boil 60 min Hops 3
0.25 tsp Irish Moss (Boil 10 min) Misc 4
1.0 pkgs European Ale (Wyeast Labs #1338) Yeast 5

Taste Notes

Smooth tasting Alt from Dusseldorf


Do a single-step infusion mash at 158ø F (any where in the upper 150s will do) for sixty minutes. Sparge to the brewpot and begin the boil. Once the hot break has died down, add all the hops and boil for sixty minutes. With ten minutes left in the boil, add the Irish Moss. Chill, transfer to the fermenter and pitch the starter. Try to keep the primary temperature between 60-65deg F. After primary fermentation is done, rack and "lager" the beer at fridge temperatures for two to three weeks (or as long as you can stand it). Carbonate via your favorite method and enjoy!


Wondering how you came up with this

by docrw

Hello, I travel to brauerei's in Germany often and was wondering how you came up with this? I think I could help you make it better. I actually know the braumeister from this brauerei

This website is using cookies. More info. That's Fine