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Eight Mile Altbier

A crisp rendition of the classic ales of Düsseldorf, Eight Mile Altbier is remarkably smooth and richly copper-hued. This is an ideal session bier, brewed to a gentle strength with one of the cleanest palates you’re likely to find. Lightly hopped and not too sweet. A rendition of Eightmile Alt - Fish Brewing Co. Olympia, WA

Brewer: Buzzerj Email: buzzerj@yahoo.com
Beer: Eight Mile Altbier Style: Düsseldorf Altbier
Type: Partial mash Size: 5 gallons
Color:
16 HCU (~10 SRM)
Bitterness: 25 IBU
OG: 1.048 FG: 1.013
Alcohol: 4.5% v/v (3.5% w/w)
Water: 0.5 g Ca Carbonate, 1.3 g CaCl2
Grain: 2 lb. 4 oz. German Pilsner
6 oz. Wheat malt
1 lb. German Munich
3 oz. Dextrine malt (Cara-Pils)
1 oz. Carafa Special I
6 oz. Belgian CaraMunich
Mash: 75% efficiency
Mash in 6 quarts water at 152°F for 60 minutes in nylon bag. Move bag to boil pot with 10 quarts of 175°F water for 10 minutes. Remove and drain bag. Combine wort from the two pots and bring the 4 gallons to a boil.
Boil: 60 minutes SG 1.060 4 gallons
3.3 lb. Light malt extract - Pilsner
Hops: 1 oz. Hallertauer (4.25% AA, 60 min.)
0.5 oz. Hallertauer (4.25% AA, 15 min.)
0.75 oz. Spalt (6.75% AA, 15 min.)
Yeast: WLP 036 Dusseldorf Alt Yeast, alternate yeast is Wyeast 1007 German Ale. 750 Million cells Pitching rate = 1 container of yeast - no starter required.
Log: 62°F for one week, rack to secondary for one week at 62°F.
Carbonation: 3/4 cup corn sugar for bottling

Recipe posted 10/28/12.