alt, German ale, partial mash
Source: Timothy J. Dalton (firstname.lastname@example.org),
HBD Issue #1098, 3/16/93
When I bottled this batch of Alt Bier last week, it had a wonderful
Saaz nose to it, from dryhopping in the secondary. Now, a week later,
it's carbonated, ready to drink, and has no Saaz aroma at all...
Other than the loss of nose, it's quite good! Tasty and bitter.
- 2.0 lbs Klages 2 Row
- 0.75 lb Crystal, 40 Deg. L
- 0.5 oz Chocolate Malt
- 4 quarts water
- 5.375 lbs Telfords light english extract
- 1 oz. galena (12%) (60 minutes)
- 0.5 oz Nothern Brewer (7.1%) (60 minute)
- 0.5 oz saaz (3.8%) 30 min
- Wyeast 1056
30 min 122F Protein Rest, 1 Hr. 152 F Starch Conversion,
5 min 168 F mash out. Sparge with ~ 2 gallons 170F.
Then add 5.375 lbs Telfords light english extract, total volume
of boil, 5 gallons.
1 oz. galena (12%), 0.5 oz Nothern Brewer (7.1%) 60 min
0.5 oz saaz (3.8%) 30 min.
Boil 1 hr, chill with wort chiller to 60F
Repitch with Wyeast 1056 from seondary of an Irish Ale. (Bottled previous day).
After 13 days, Dryhopped with 0.5 oz Saaz (3.8%) for 8 Days more.
FG = 1.012
Wonderful Saaz aroma at bottling (3/4 cup corn sugar used).