Zum Uerige Clone

Zum Uerige Clone
Northern German Altbier
Type: All Grain Date: 12/6/2011
Batch Size (fermenter): 5.00 gal Brewer: Tibor Seidel
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: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 75.6 %
Fermentation: Tibor's Ale Profile Taste Rating(out of 50): 35.0
Taste Notes: Smooth tasting Alt from Dusseldorf



Amt Name Type # %/IBU
8 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 1 89.5 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 2 10.5 %
2.50 oz Spalter [6.00 %] - Boil 60.0 min Hop 3 58.3 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 4 -
1.0 pkg European Ale (Wyeast Labs #1338) [400.00 ml] Yeast 5 -

Beer Profile

Est Original Gravity: 1.048 SG Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.0 % Actual Alcohol by Vol: 4.3 %
Bitterness: 58.3 IBUs Calories: 160.8 kcal/12oz
Est Color: 17.5 SRM  

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 9 lbs 8.0 oz
Sparge Water: 4.42 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20


Mash Steps
Name Description Step Temperature Step Time
Mash In Add 11.88 qt of water at 174.4 F 158.0 F 45 min
Sparge Step: Fly sparge with 4.42 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: 21.00 days
Fermentation: Tibor's Ale Profile Storage Temperature: 43.0 F


Do a single-step infusion mash at 158ø F (any where in the upper 150s will do) for sixty minutes. Sparge to the brewpot and begin the boil. Once the hot break has died down, add all the hops and boil for sixty minutes. With ten minutes left in the boil, add the Irish Moss. Chill, transfer to the fermenter and pitch the starter. Try to keep the primary temperature between 60-65deg F. After primary fermentation is done, rack and "lager" the beer at fridge temperatures for two to three weeks (or as long as you can stand it). Carbonate via your favorite method and enjoy!


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