Northern German Altbier – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
9.50 pounds German Pilsen Malt (2-Row) 46.9%
9.50 pounds German Light Munich Malt 46.9%
1.00 pounds German CaraMunich Malt I 4.9%
0.25 pounds German Carafa III De-Husked Malt 1.2%
20.25 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Irish Moss 15 minutes

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 13.0%
1.00 ounces Tettnanger 20 min 4.0%
1.00 ounces Tettnanger 1 min 4.0%
3.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Dusseldorf Alt (WLP036) White Labs Liquid 35 ml.

Procedure

  • Single infusion mash or step infusion mash
  • If single infusion:
  • Mash for 60 minutes at 152°
  • If step infusion:
    • Add 2.5 gallons of water and mash at 135° for 30 minutes
    • Add 1.5 gallons of near-boiling water to raise the temperature to 150°; mash another 30 minutes
  • Sparge with 3.75 - 4.0 gallons of 168° water
  • Total boil time: 90 minutes
  • Cool wort to 70-75°
  • Pitch yeast
  • Cold condition for at least four weeks (the key to this style is cold condiditoning).

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
35 days @ 65° F