 |
 |
 |
 |
 |
 |
 |
Alt of this World, All-grain
This is an all-grain version of an extract/specialty grain recipe I
found in a book. The yeast was cultured from a bottle of Widmer
Hefe-weiss, which is an alt yeast according to their web page.
| Brewer: | Paul Gennrich | Email: | grampus@infoave.net | |||||
| Beer: | Alt of this World, All-grain | Style: | Düsseldorf Altbier | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
|
Bitterness: | 80 IBU | |||||
| OG: | 1.059 | FG: | 1.018 | |||||
| Alcohol: | 5.3% v/v (4.2% w/w) | |||||||
| Water: | Water Profile for Hinesville, GA. All numbers are PPM Calcium: 108 Sodium: 18 Sulfate: 11.2 Chloride: 4.7 PH 7.0 |
|||||||
| Grain: | 8 lb. 4 oz. British pale 1 lb. 8 oz. American crystal 60L 8 oz. American chocolate 8 oz. Flaked barley |
|||||||
| Mash: | 75% efficiency | |||||||
| Mash temps: 122/144/156/170 Mash times: 20/50/10/10 |
||||||||
| Boil: | 60 minutes | SG 1.035 | 8.5 gallons | |||||
| Hops: | 1 oz. Galena (12.9% AA, 60 min.) 1.25 oz. Perle (7.6% AA, 30 min.) |
|||||||
| Yeast: | Gasthaus Zum Uerige Alt yeast, in 1/2 gallon starter | |||||||
| Log: | Brewed 22 Feb 98. OG 1.058; FG 1.018 Primary in glass 7 days @66 degrees F; secondary in stainless corney keg for 42 days at 42 degrees F. |
|||||||
| Carbonation: | 1/2 cup corn sugar after secondary at 66 degrees for 1 week for carbonation. |
|||||||
| Tasting: | Malty sweetness evident, but well balanced by hops. "This is GERMAN beer!" was the comment of a German friend, who said it is as close as he can remember to the beers from his home. Well appreciated by folks in Savannah Brewers' League. |
|||||||
Recipe posted 08/02/98.
