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Murrieta Altbier
| Brewer: | Donald Park | Email: | - | |||||
| Beer: | Murrieta Altbier | Style: | Düsseldorf Altbier | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 35 IBU | |||||
| OG: | 1.049 | FG: | 1.012 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Water: | Murrieta City water boiled for 20 minutes to remove residual chlorine. | |||||||
| Grain: | 10 lb. German Pilsner (GR310) 2 lb. German Vienna (GR410) 3 lb. German Munich (GR400) 8 oz. Belgian CaraVienne (GR590) 1 lb. Flaked wheat (AJ30) |
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| Mash: | 87% efficiency | |||||||
| Acid rest - 95° F/30" Protein Rest - 122° F/ 20" Conversion - 152° F/ 60" Mash Out - 170° F/ 5" |
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| Boil: | 60 minutes | SG 1.049 | 11 gallons | |||||
| Prehydrated Irish Moss at 15" remaining in boil. | ||||||||
| Hops: | 2 oz. Saaz (Hcze2) (3.75% AA, 60 min.) 2 oz. Hallertauer (Hhal2) (4.25% AA, 45 min.) 2 oz. Hallertauer (Hhal2) (4.25% AA, 30 min.) 2 oz. Saaz (Hcze2) (aroma) |
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| Yeast: | White Labs - Dusseldorf Alt (WLP036) 2 900 mL starters prepared +48 hours prior to brewing. |
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| Carbonation: | 2.2 volumes | Keg: 11.4 psi @ 45°F | ||||||
Recipe posted 10/06/01.
