Winners Alt

Source: Peter Santerre
Recipe added: 08/18/97
Email: psanterr@barney.gonzaga.edu
URL: www.cps.gonzaga.edu/~santerre

This turned out very clean and malty. It tasted similar to the Alaskan Amber brew (but my girlfriend said she liked mine better). Watch out for that #1007 yeast, it really blew the lid off of the carbouy!

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.052
Finishing Gravity: 1.004
Time in Boil: 90 Minutes
Primary Fermentation: 7 days
Secondary Fermentation: 14 Days
Additional Fermentation: 14 Days in Bottle

Ingredients:

7 Lbs 2-Row (Gambrinas)
1.5 Lbs Munich
3 Oz Malted Wheat
2 Oz Black Patent
3 Oz German Spalt @ 3.6% AA
1 tsp Irish Moss
WYeast #1007 (German)

Procedure:

Mash Grains for 90 minutes @ 148 F Sparge with 170 F to collect 6 Gallons (T-90) Bring to boil and add 2 OZ Spalt Hops (T-15) Add .5 Oz Spalt Hops (Flavor) (T-15) Add Irish Moss (T-0) Add .5 Oz Spalt Hops (Aroma) Fermentation Temperature: 55-65 F Priming Sugar: 3/4 Cup Corn Sugar

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