German ale, alt, all-grain
Source: Todd Enders (email@example.com)
Issue #867, 4/20/92
Although I can't quite claim that this is an "authentic" altbier recipe
(wrong yeast), it *is* good, and it would probably be just as good with
Wyeast #1007 (German). Enjoy!
This is a well balanced brew. To be closer to authentic, you should age
it for a month in the fridge after bottling and waiting for the brew to
carbonate. It's also quite nice aged at room temperature.
If one were to worry about the hops they were using, one could use a
heap of Hallertauer for bittering, but I can think of better uses for
such a fine hop. Perle would serve nicely for bittering. Of course, for
finishing/dry hopping you could go nuts with various combinations of
Hallertauer, Tetnanger, Saaz, etc.
- 4 pounds, U.S. 2--row malt (Klages/Harrington)
- 3--1/4 pound, Munich malt (10 L.)
- 1/4 pound, crystal malt (80 L.)
- 1/2 pound, wheat malt
- 1/2 ounce, black patent malt
- 1/2 ounce, Willamette hops (5.5% alpha) (boil)
- 1/2 ounce, Kent Goldings (6.1% alpha) (boil)
- 1 ounce, Hallertauer (2.9% alpha) (finish)
- Wyeast #1056 American ale yeast
- 2/3 cup, corn sugar (priming)
Mash in 11 quarts water at 137 F. and pH 5.2. Protein rest 30 minutes at
131. Conversion rest 60 minutes at 155. Mash out 5 minutes at 168.
Sparge with 5 gallons of water at 170. Boil 90 minutes. Add hops at 45
minutes and 10 minutes before end of boil.