Northern German Altbier – All Grain


General Info

First day brewing with the new Monster mill. May need to make adjustments if efficiency suffers.

Added 5.2 buffer to mash.

Could only cool to 74°F - fermenting in basement where it's around 66°F.

Mash temp was 148°F for 60 min.

Malts and Grains

Amount Malt/Grain %
15.00 pounds German Pilsen Malt (2-Row) 73.2%
4.00 pounds German Light Munich Malt 19.5%
1.00 pounds German CaraMunich Malt I 4.9%
0.25 pounds German Carafa III De-Husked Malt 1.2%
0.25 pounds British Pale Chocolate 1.2%
20.50 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1/4 tsp. Super Moss 15 minutes


Amount Hop Time AA
1.40 ounces Magnum 60 min 10.0%
1.00 ounces Hallertauer Gold 20 min 4.5%
2.40 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
German Ale Wyeast 1007 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

14 days @ 66° F
60 days @ 35° F

Alternate Universe

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 6.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.5    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.058 / 14.3° P    
Mash PH:      
Boil PH:      

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