German ale, alt, all-grain
Source: Jim Busch, (email@example.com)
This can be a very hoppy beer by german standards, up to 40 bitterning
units, so you can up the bittering hops as you like.
Kolsch is a very pale style only brewed in Koln. Go light on anything
assertively tasting. Follow same fermenting and aging procedure. Noble
hops are used.
German ales include: Alt (Dusseldorf), Kolsch (Koln) and Weizens
(Bavaria). Alt is made from the German Ale yeast and then cold
conditioned for up to four weeks. These ales are usually fermented at
colder temps than British ones (55 fahrenheit) The longer cold
maturation yields a smoother, cleaner ale than the British ones.
- Pale malt, 90% of mash
- Crystal malt (40L), 7% of mash
- Wheat malt, 3--10% of mash (vary percents accordingly)
- 2 ounces, Perle hops (boil 60 minutes)
- 1 ounce, Perle (boil 30 minutes)
- Finish with Hallertauer or Tettnang
- 1 litre, cultured German ale yeast
Mash grains, sparge. Add hops according to schedule above. Chill and
pitch yeast. Ferment at 55 degrees for 1--2 weeks. Rack and cool to 40
degrees for 4 weeks. Dry hop lightly, if desired.