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Altbier Recipe requested by Ken.


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#1 LeftyMPfrmDE

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Posted 20 November 2019 - 10:50 AM

My latest batch- Brother Ken requested the recipe on the "Who is brewing 2019" forum. 

 

  • Water
    • Used 1.5 qt/lb.
      • Calcium: 66 ppm
      • Magnesium: 14 ppm
      • Sodium: 16 ppm
      • Sulfate:88 ppm
      • Chloride:39 ppm
      •  Bicarb: 44 ppm
  • Grain Bill:
    • 2.5# Wyermann Pilsner
    • 6# Wyermann Lt. Munich
    • 2# CaraRed
    • 4 oz CaraMunich I

 

  • Hop Bill:
    • 60 minutes: 9 AAU Liberty (was fresh out of Hallertau)
  • Yeast:
    • WLP 036 (Wyeast 1007 will also work)
  • Process
    • Step mash (just because- I’m sure a single infusion will work)
      • 122*-20 minutes
      • 149*-30 minutes
      • 162*-30 minutes
      • 168*-15 minutes.
    • Sparge:
      • 168*- 20 minutes.
    • Collected 7.25 gallons in the kettle- 6 gallons post boil.

 

  • Boil time:
    • 75 minutes.

 

  • Pitched at 64*- this yeast likes it a tad cooler- will keep 64* until fermentation winds down- then ramp up to 68* to finish.
  • OG was 1.050.

 


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#2 ER Pemberton

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Posted 20 November 2019 - 11:26 AM

Thanks Lefty!




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