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German Alt-Beer

Specifics

Style:

North German Altbier

OG:

1.052

General Information

Method:	All Grain
Source:	Northern Brewer

Recipe

Grains

4.00 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

32% of grist

3.00 pounds

German Dark Munich Malt

Color (L):	8-10 °L
Info/Use:	Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

24% of grist

4.50 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

36% of grist

1.00 pounds

German Carafa II

Color (L):	375-450 °L
Info/Use:	Adds aroma, color and body.

8% of grist

12.50 pounds

Total Grain Weight

100% of grist

Hops

1.00 ounces

Perle

Region:	Germany, United States
AAU Range:	7 - 9%
Notes:	Pleasant aroma, slightly spicy, almost minty bittering hop.
Typical Use:	Bittering.
Substitution:	Hallertauer Mittelfrueh, NZ Hallertau Aroma
Example:	Lager, Pale Ale, Porter; Sierra Nevada Pale Ale, Summerfest, and Pale Bock

Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.00 ounces

Perle

Region:	Germany, United States
AAU Range:	7 - 9%
Notes:	Pleasant aroma, slightly spicy, almost minty bittering hop.
Typical Use:	Bittering.
Substitution:	Hallertauer Mittelfrueh, NZ Hallertau Aroma
Example:	Lager, Pale Ale, Porter; Sierra Nevada Pale Ale, Summerfest, and Pale Bock

Pellets @ 45 minutes
Type: Bittering and Aroma
Use: Boil

1.00 ounces

Spalt

Region:	Germany, United States
AAU Range:	3 - 6%
Notes:	Mild, pleasant, slightly spicy.
Typical Use:	Aroma, finishing, flavoring, bittering.
Substitution:	Saaz, Tettnang
Example:	Lager, Dusseldorf Alt

Pellets @ 1 minutes
Type: Aroma
Use: Boil

3.00 ounces

Total Hop Weight

Yeast

Wyeast Wyeast #1007 German Ale Yeast — Liquid — 2 Liter yeast starter

Procedure

Mash Schedule 122° F for 20 minutes 153° F for 60 minutes 170° F for 10 minutes

Mash Schedule

122° F for 20 minutes
153° F for 60 minutes
170° F for 10 minutes

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