alt, German ale, all-grain
Source: Jim Busch (firstname.lastname@example.org),
HBD Issue #1979, 3/8/96
I should preface this with the comment that Ive never brewed an Alt but
heres some suggestions (I really should brew this!).
- Munich malt at 20-30% of the grist
- CaraMunich at 3-5% of grist
- 40 BUs German spalt
- 5-10 BUs spalt or H. hallertaur
- 2+ litres Alt yeast
German Pils and Munich malts, Ireks, Durst or Weyermann are good choices.
Munich malt at 20-30% of the grist. CaraMunich at 3-5% of grist. I
would avoid Roasted barley. Dough in at 104F, rest 15-20 mins. Raise
to 122F for 20 mins, pull decoction. Hold decoction at 148F for 30
mins, then boil for 20 mins. Combine mashes and rest at 148-150F for
30-45 mins, raise to 158 for 10 mins, then 170F and lauter. Boil 30
mins then add 40 BUs German spalt. Boil this for 60 mins. At 30 min
before knock out add 5-10 BUs spalt or H. hallertaur. Some might
want 50 BUs for the first hopping. Chill to 60F, pump large amounts
of oxygen in and pitch dregs of 2+ litres Alt yeast. Ferment 60F for
10-14 days, then rack to conditioning tank. Hold secondary in 32F frige
for 2-4 weeks, keg and force prime or krausen to carbonate. If you cant
get spalt, try Tettnanger Tettnang.