221 Jahre Altbier

Source: Eric Flesher
Recipe added: 08/26/97
Email: ericf@u.washington.edu
URL: http://weber.u.washington.edu/~ericf

This beer has a lovely deep amber/light mahogany color. It is very malty, with only a hint of hop flavor. Rather bitter, although it could stand to be even more so. The yeast proved to be quite neutral and fermented fairly dry, although it still tastes somewhat sweet. Head retention could be improved through the addition of some wheat or other head grains. Overall, a nice brew, although a bit sweet for the style.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1.051
Finishing Gravity: 1.006
Time in Boil: 60 minutes
Primary Fermentation: 7 days at 69F
Secondary Fermentation: 9 days at 69F
Additional Fermentation: none

Ingredients:

6 lbs Belgian Pale 2-row
4 lbs Munich
.25 lb Belgian Special B
.5 lb Belgian Caramunich
3 oz. Spalt 5.0% AA
Wyeast German Ale Yeast

Procedure:

Mash for 2 hours at 147F. Boil 2 oz Spalt hops 60 minutes before end of boil, then the remaining ounce 15 minutes before end of boil. Chill wort and pitch yeast.

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