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Alt

This recipe was taken substantially from Bill Pierce's Alt posted on B & V's increased from 5.5 Gallons to 10 Gallons. The Yeast will be split 1007 and 1338 for comparison.

Brewer: Brew Dad Email: Mcosenza@kaplaw.com
Beer: Alt Style: North German Altbier
Type: All grain Size: 10.5 gallons
Color:
46 HCU (~21 SRM)
Bitterness: 36 IBU
OG: 1.049 FG: 1.015
Alcohol: 4.3% v/v (3.4% w/w)
Grain: 11 lb. American 2-row
7 lb. German Munich
1 lb. American crystal 60L
1 lb. American chocolate
Mash: 70% efficiency
Mashed at 148° (Mashed on the low end to attempt to increase the fermentables and reach higher degrees of attenuation, especially since 18 is a notoriously low attenuator. I know this may make the 1007 batch a bit dry-- but we'll have to see.
Boil: 75 minutes SG 1.039 13 gallons
Irish Moss added at last 15 minutes
Hops: 2 oz. Tettnanger (3.2% AA, 60 min.)
3 oz. Tettnanger (3.2% AA, 40 min.)
2 oz. Hallertauer (3% AA, 20 min.)
2 oz. Hallertauer (3% AA, 5 min.)
Yeast: 1007XL Stepped up one time
1338 Slurry from previous batch (Under Distilled Water for One Week)
Log: Intend on using water bath an t-shir to keep fermentation at 62°-66°
for one week, then secondary at 40° for weeks.

Recipe posted 08/17/00.