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Altbier 2-11

Great stuff. Either keg it or bottle with malt extract for carbonation instead of corn sugar.

Brewer: Charles Puls Email: cpulsmd@gmail.com
Beer: Altbier 2-11 Style: Düsseldorf Altbier
Type: All grain Size: 5.5 gallons
Color:
17 HCU (~10 SRM)
Bitterness: 26 IBU
OG: 1.051 FG: 1.011
Alcohol: 5.1% v/v (4.0% w/w)
Water: Puget Sound area tap water
Grain: 9 lb. British pale
2 oz. American crystal 60L
2 oz. Roasted barley
Mash: 80% efficiency
Double step infusion mash -
1) dough in 8.33q 135deg water (step 122deg for 30 min)
2) 7.5q 190deg water (step 150deg for 60 min)
3) mashout 7.5q boiling water 5 min
Boil: 60 minutes SG 1.040 7 gallons
1 tsp Irish moss 15 min out
Hops: 1 oz. Tettnanger (4.9% AA, 55 min.)
1 oz. Tettnanger (4.9% AA, 30 min.)
Yeast: Wyeast 1007 German Ale (Activator pouch)

Recipe posted 02/15/11.