There "Altbier" a law

Source: Brian Florom
Recipe added: 02/14/00
Email: florom@cyberhighway.net

This was my first attempt at this style but I was pleasantly surprised by the result. If you've got a little German in ya this one hits the spot.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.050
Finishing Gravity: 1.006
Time in Boil: 90 min
Primary Fermentation: 7-10 days at 55 degrees
Secondary Fermentation: 7-10 days at 55 degrees
Additional Fermentation: condition at 55 degrees 30 days

Ingredients:

5 1/2 lbs 2 row pale malt
1 lb 2 row lager malt
1 lb. Vienna Malt
1 lb. Crystal Malt 90L
1/2 lb. Crystal Malt 20L
1 1/2 oz Black Patent
pinch irish moss
2 1/4 oz Tettnanger hop pellets
1/2 Saaz hop pellets
Wyeast 1007 German Alt liq yeast

Procedure:

Dough in at 120 degrees for 30 minutes, raise temp to 140 degrees for 20 min, raise temp to 156 for 35 min. Mash out at 170. Boil for 90 min, adding 1 1/4 oz Tettnanger after 30 min, 1 oz Tettnanger after 60 min, and Saaz after 82 min.

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