Alternative Altbier

Source: Tim Neall
Recipe added: 07/01/00
Email: tkneall@erols.com

This was my first alt, brewed to the tunes of REM, and overall, it is decent. With a little tweaking, the beer could be really good. Don't use this yeast for an alt. It is too estery. The color and head retention are on the mark and are absolutely beautiful. The starting gravity is a little high, but it doesn't really impact the beer much. It is a little to dry and astringent, this doesn't reduce its drinkability though. The Weyerman munich malt gave it a great flavor, but probably needs to be step mashed. The beer does have a haze. A different mash schedule and a longer conditioning time probably would have benefited this beer.

Specifics

Recipe type: All Grain
Batch Size: 5 gallons
Starting Gravity: 1058
Finishing Gravity: 1012
Time in Boil: 75 minutes
Primary Fermentation: 21 days @ 62 degrees
Secondary Fermentation: 7 days @ 32 degrees

Ingredients:

8 lbs. Dark Munich Malt
2 lbs. Briess 2 row Malt
1/2 lb. CaraMunich Malt
1 oz. N. Brewer Pellets 8% @ 60 minutes
1 oz. Perle Pellets 7.2% @ 60 minutes
1 oz. Saaz Pellets 3.2% @ 20 minutes
500 ml starter Widmer HefeWeizen

Procedure:

Mash @ 152 for 90 minutes. Sparge with 5 gallons water. Follow hopping schedule above.

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