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Alt
This recipe was taken substantially from Bill Pierce's Alt posted on B & V's increased from 5.5 Gallons to 10 Gallons. The Yeast will be split 1007 and 1338 for comparison.
| Brewer: | Brew Dad | Email: | Mcosenza@kaplaw.com | |||||
| Beer: | Alt | Style: | North German Altbier | |||||
| Type: | All grain | Size: | 10.5 gallons | |||||
| Color: |
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Bitterness: | 36 IBU | |||||
| OG: | 1.049 | FG: | 1.015 | |||||
| Alcohol: | 4.3% v/v (3.4% w/w) | |||||||
| Grain: | 11 lb. American 2-row 7 lb. German Munich 1 lb. American crystal 60L 1 lb. American chocolate |
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| Mash: | 70% efficiency | |||||||
| Mashed at 148° (Mashed on the low end to attempt to increase the fermentables and reach higher degrees of attenuation, especially since 18 is a notoriously low attenuator. I know this may make the 1007 batch a bit dry-- but we'll have to see. |
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| Boil: | 75 minutes | SG 1.039 | 13 gallons | |||||
| Irish Moss added at last 15 minutes | ||||||||
| Hops: | 2 oz. Tettnanger (3.2% AA, 60 min.) 3 oz. Tettnanger (3.2% AA, 40 min.) 2 oz. Hallertauer (3% AA, 20 min.) 2 oz. Hallertauer (3% AA, 5 min.) |
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| Yeast: | 1007XL Stepped up one time 1338 Slurry from previous batch (Under Distilled Water for One Week) |
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| Log: | Intend on using water bath an t-shir to keep fermentation at 62°-66° for one week, then secondary at 40° for weeks. |
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Recipe posted 08/17/00.
