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Neue Altbier - Altbier - 2014 National Homebrew Competition Winner
Ingredients
For 5.25 Gallons (19.87 L)
- 8.0 lb (3.63 kg) German Pilsner malt
- 2.0 lb (0.9 kg) Munich malt
- 1.0 lb (0.45 kg) aromatic malt
- 8.0 oz (227 g) Cara-Munich® II malt
- 4.0 oz (113 g) Carafa® malt
- 0.84 oz (24 g) Herkules pellets, 15.7% a.a. (60 min)
- 0.5 oz (14 g) Hallertau pellets, 7.9% a.a. (15 min)
- Wyeast 1007 German Ale yeast, starter
- 2 tsp yeast nutrient (1 in starter, 1 in boil)
Specifications
- Original Gravity: 1.052
- Final Gravity: 1.011
- ABV: 5.38%
Directions
- Use brewing water with 63 ppm calcium, 0 ppm magnesium, 15 ppm sodium, 77 ppm sulfate, 64 ppm chloride, 7 ppm bicarbonate, a residual alkalinity of -39 and a hardness of 159. Mash pH at room temp should be at 5.44. Add half of Campden tablet before dough-in. Mash grains at 150° F (66° C) for 90 minutes. Mash out at 165° F (74° C) for 10 minutes. Fine fermented beer with 1 tsp gelatin.
- Primary fermentation for 21 days at 61° F (16° C).
- Secondary fermentation for 50 days at 35° F (2° C).
- Forced CO2 to carbonate (2.6 vol).
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