Alty Beer

Alty Beer
Northern German Altbier
Type: All Grain Date: 12/6/2011
Batch Size (fermenter): 5.00 gal Brewer: Brad Smith
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
End of Boil Volume 5.46 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 73.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 40.0
Taste Notes: Nice malty flavor with a pretty good balance. Not a bad Alt at all!

Ingredients

Ingredients

Amt Name Type # %/IBU
6 lbs Munich Malt (7.0 SRM) Grain 1 56.4 %
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 37.6 %
8.0 oz Aromatic Malt (4.5 SRM) Grain 3 4.7 %
2.1 oz Black (Patent) Malt (500.0 SRM) Grain 4 1.2 %
1.50 oz Tettnang [4.50 %] - Boil 60.0 min Hop 5 24.9 IBUs
0.50 oz Tettnang [4.50 %] - Boil 30.0 min Hop 6 6.4 IBUs
1.0 pkg German Ale/Kolsch (White Labs #WLP029) [35.00 ml] Yeast 7 -

Beer Profile

Est Original Gravity: 1.054 SG Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.7 % Actual Alcohol by Vol: 5.7 %
Bitterness: 31.3 IBUs Calories: 199.1 kcal/12oz
Est Color: 12.6 SRM  

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 10 lbs 10.1 oz
Sparge Water: 4.20 gal Grain Temperature: 45.0 F
Sparge Temperature: 168.0 F Tun Temperature: 45.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

 

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.29 qt of water at 169.8 F 150.0 F 75 min
Sparge Step: Fly sparge with 4.20 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 13.72 PSI Carbonation Used: Keg with 13.72 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

Credit to Mark Rasheed for providing the original recipe from which this is derived.

 

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