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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: |
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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 |
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| 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° |
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| 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.) |
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| 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 |
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| 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.
