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Altanator

Very good altbier is true to style.

Brewer: Steve Spurlock Email: cslowerbank@worldnet.att.net
Beer: Altanator Style: Düsseldorf Altbier
Type: All grain Size: 5 1/2 gallons
Color:
17 HCU (~10 SRM)
Bitterness: 22 IBU
OG: 1.057 FG: 1.012
Alcohol: 5.8% v/v (4.5% w/w)
Grain: 7 lb. 8 oz. German Pilsner
1 lb. German Vienna
2 lb. German Munich
2 oz. American black patent
8 oz. Raw wheat
Mash: 75% efficiency
Acid Rest 95° for 30 minutes. Bring up to Protien Rest over a 20 min.
and hold at 122° for 20 minutes. Raise to 152° over 35 minutes and
hold for 1 hour. Mash out at 168°
Boil: 90 minutes SG 1.048 6 1/2 gallons
1 tsp. Irish Moss last 15 minutes.
Hops: 1 1/2 oz. Saaz (3.2% AA, 60 min.)
1 oz. Hallertauer Hersbrucker (3.8% AA, 20 min.)
1 oz. Saaz (3.2% AA, 5 min.)
Yeast: 1/2 gal yeast starter. Wyeast 1007
Log: Brewing Date 9/15/98
Fermentation temperture 66° for 5 days in primary Racked to secondary
and lowered temp. to 60° for 30 days. Kegged and stored at 35° for
60 days until cleared
Carbonation: 2.8 volumes Keg: 12.7 psi @ 35°F
Tasting: Came out great I wouldn't change a thing.

Recipe posted 12/29/98.