Copper Alt

Brewer:	Nathan Shackelford		Email:	nathan@shackelford.org
Beer:	Copper Alt		Style:	North German Altbier
Type:	Extract w/grain		Size:	5.5 gallons
Color:	25 HCU (~13 SRM)		Bitterness:	24 IBU
OG:	1.049		FG:	1.015
Alcohol:	4.4% v/v (3.5% w/w)
Grain:	.5 lb. American crystal 60L .5 lb. Belgian CaraVienne 3 oz. Belgian Special B
Steep:	Steep grains at 150 F for 20 minutes.
Boil:	60 minutes	SG 1.042	6.5 gallons
	4.3 lb. Light malt extract 1 lb. Amber dry malt extract 1 lb. Wheat extract
	Boil for 15 minutes and skim off the hot break. Add the first hop addition of .5 oz. Perle. At 30 min. add the .5 oz. Hallertauer. At 15 min. add the rest of the Hallertauer. At flame out add the Tettnanger hops and allow it too steep for 10 minutes.
Hops:	.5 oz. Perle (8% AA, 45 min.) .5 oz. Hallertauer (4.25% AA, 30 min.) .5 oz. Hallertauer (4.25% AA, 15 min.) 1 oz. Tettnanger (aroma)
Yeast:	Pitch Kolsch yeast from White Labs or Wyeast. You could also use a clean tasting American style yeast like the CA Ale yeast from White Labs.

Recipe posted 12/04/02.