Alt

Classification: German ale, alt, all-grain

Source: Tony Babinec (tony@spss.com) Issue #980, 9/30/92

Grains and hops used should be German. Wyeast has two excellent yeasts from which to choose, namely #1007 "German ale" and #1338 "European ale." Of the two, as oft stated in HBD, #1338 produces a maltier, more complex-tasting beer. If at all possible, chill your fermenter at the end of primary fermentation to about 40 degrees F, then rack the beer to secondary and cold-condition the beer for a couple weeks. This is what the Germans do, and this practice is also recommended by Steve Daniel, who has won the Nationals numbers of times. The rationale for cold- conditioning is to drop the yeast out, for the fruity-yeasty flavors found in English beers are not desired in Alts. Both of the above Wyeasts drop out well and you get a very bright, clear beer.

A good starting point for a recipe is George and Laurie Fix's "Vienna Mild," substituting an alt yeast for a lager yeast.

Ingredients:

8 pounds, pilsner malt (or 6 pounds light, unhopped dme)
4 ounces, 10L crystal malt
4 ounces, 60L crystal malt
4 ounces, 120L crystal malt (assumes 75% extraction efficiency)
6 - 7 AAUs, German hops (Hallertauer, Tettnang)
Wyeast #1338 or #1007

Procedure:

Cold condition in secondary.