Altbier – All Grain On Tap

Statistics

General Info

An "imperialized" version of an altbier 

Malts and Grains

Amount Malt/Grain %
10.50 pounds German Pilsen Malt (2-Row) 77.5%
2.18 pounds German Dark Munich Malt 16.1%
0.81 pounds German CaraMunich Malt I 6%
0.06 pounds British Black Patent Malt 0.4%
13.55 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
0.50 ounces Magnum 60 min 12.0%
1.00 ounces Tettnanger 20 min 3.0%
1.50 ounces Total Hop Weight

Yeasts

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

Equipment Profile 8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

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

Notes:

Low mash temperature for extra dry styles.

Mash Steps

# Name Time Temp. Description
1 Mash In 90 min. 147°F

Add 100% of mash water at 159° F / 70.5° C

Water Profile Highlands Ranch, Colorado

Procedure

  • Add yeast at 64 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 67. Finish fermentation at that temperature.
  • Lager for 35-60 days.

Fermentation and Aging

Primary:
3 days @ 64° F
Secondary:
11 days @ 67° F
Lager:
60 days @ 32° F

Alternate Universe

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 4.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 4.4    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 6    
Post-Boil Amount: 5.5    
Boil Time: 90    
OG: 1.062 / 15.2° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.