The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

fronier amber

Brewer: BigGuy Email: -
Beer: fronier amber Style: North German Altbier
Type: Extract w/grain Size: 5.5 gallons
Color:
32 HCU (~16 SRM)
Bitterness: 24 IBU
OG: 1.047 FG: 1.009
Alcohol: 4.9% v/v (3.8% w/w)
Grain: .75 lb. Belgian CaraMunich
.25 lb. Belgian Special B
Steep: Steep grains at 160°F for 30 minutes
Boil: 70 minutes SG 1.086 3 gallons
3.3 lb. Light malt extract
3.3 lb. Amber malt extract
Hops: 1 oz. Tettnanger (4.5% AA, 60 min.)
1 oz. Hallertauer (4.25% AA, 45 min.)
1 oz. Hallertauer (4.25% AA, 15 min.)
Yeast: Wyeast German ale 1007
Log: Steep Grains- 30 minutes
Bring to boil
Add Malt
Bring to boil again and wait 10 minutes
Add Tettnang hops
wait 15 minutes add Hallertau
Wait 30 minutes add Hallertau
Cool with immersion chiller down to 75°F
Add to 6.5 gallon carboy with 2.5-3 gallons water
Pitch yeast
Primary for 10 days at 65°F
Transfer to secondary
Secondary for 7-10 days 60°F
Transfer to keg
Tertiary for 7-10 days at 42°F
Carbonate at 30psi overnight
Adjust final carbonation to 13psi and serve this excellent brew.
Carbonation: 2.5 volumes Keg: 13.3 psi @ 42°F
Tasting: Light maltiness with a clean dry finish. A slight hint of hops balances all.

Recipe posted 10/01/01.