Alt Bier

Classification: alt, German ale, partial mash

Source: Timothy J. Dalton (dalton@mtl.mit.edu), 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.

Ingredients:

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

Procedure:

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).

Specifics:

O.G.: 1.042