Schools Alt - Altbier |
RECIPE INFO |
|
by LB - Mike
|
|
Recipe Type:
All Grain |
|
Batch Size: 0 |
|
Boil Size: 0 |
|
Boil Time: 60 Minutes
|
|
|
Efficiency: 75%
|
|
OG: 1.048 |
|
FG: 1.009 |
|
ABV: 5.11%
|
|
|
Bitterness: 35.7 (tinseth)
|
|
IBU/OG: 0.74 |
|
Color: 14.5° SRM
|
|
Calories: 5.11 per 330ml
|
|
|
|
Düsseldorf Altbier which is malty with a huge hop character, using Safale US-05 gives a bread, nutty & caramel taste to the finished beer. |
|
|
FERMENTABLES |
| 75.4% |
0 |
Lager Malt - UK |
38 |
2 |
Mash |
| 21.6% |
0 |
Munich - UK |
37 |
9 |
Mash |
| 3% |
0 |
Chocolate - UK |
34 |
425 |
Mash |
|
HOPS |
| 0 |
Saaz(Czech) |
Pellet |
Boil |
60 Minutes |
3.8 |
35.7 |
|
YEAST |
| Fermentis Safale US-05 |
81% |
|
INSTRUCTIONS |
|
18 Litres of strike water at 70C
Mash at 66C for 90 minutes
14 Litres sparge water at 76C
Sparge grains to collect 28 Litres of wort
Pitch yeast at 18-20C
Ferment 10-14 days or u til FG reached
Cold crash if possible
Carbonate in range of 2.4 - 2.8 volumes
or if bottling 140g priming sugar (23 Litres fermented)
|