Northern German Altbier – All Grain

Statistics

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%

Non-Fermentables

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

Hops

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

Yeasts

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

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

Notes:

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

Notes:

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

Primary:
14 days @ 66° F
Age:
60 days @ 35° F

Alternate Universe

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 6.8                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 11    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: