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.