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hALT Coburg

Brewer: Coburg Palace Brewery Email: -
Beer: hALT Coburg Style: North German Altbier
Type: Extract w/grain Size: 23 liters
Color:
26 HCU (~14 SRM)
Bitterness: 40 IBU
OG: 1.053 FG: 1.015
Alcohol: 4.9% v/v (3.8% w/w)
Water: Tap water from Halifax boiled 15 minutes to sterilized.
Grain: 350g Canadian Vienna
350g Canadian Munich
500g Canadian crystal 80L
Steep: Steep at 70°c for 30 minutes. Sparged grain with 13L of water (90°C)
Boil: 60 minutes SG 1.061 20 liters
3.5kg Light malt extract
1/4 tsp Irish Moss
Hops: 45g Hallertauer (4.25% AA, 60 min.)
30g Tettnanger (4.5% AA, 45 min.)
30g Cascade (6% AA, 15 min.)
Yeast: Wyeast 1007 German Ale Yeast
Log: Fermentation in primary at 10°C for 3 weeks. Condition bottle at 4°C for 2 weeks. At 20°C for 2 weeks to produce carbonation
Carbonation: 1 cup of corn sugar for carbonation.
Tasting: Excellent beer, evereyone love it. Bitter and sweet are well balance.

Recipe posted 04/23/05.