SummersALT - Altbier - 2008 National Homebrew Competition Winner

Ingredients

For 8 Gallons (30.28 L)

    9.0 lb (4.08 kg) Pilsner malt
    4.5 lb (2.04 kg) light Munich malt
    0.5 lb (227 g) caramel-red malt
    0.25 lb (113 g) caramel-aroma malt
    0.75 lb (340 g) caramel-Munich malt
    2.4 oz (68 g) chocolate wheat malt
    2.25 oz (64 g) Spalt whole hops, 4.9% a.a. (60 min.)
    0.75 oz (21 g) Magnum whole hops, 13% a.a. (60 min.)
    0.75 oz (21 g) Hallertau whole hops, 5.5% a.a. (10 min.)
    0.75 oz (21 g) Saaz whole hops, 2.2% a.a. (2 min.)
    Wyeast No. 1056 American ale yeast (2L starter)
    3.0 g calcium chloride (mash)
    3.0 g gypsum (mash)
 

Specifications

    Original Gravity: 1.054
    Final Gravity: 1.013
    ABV: 5.38%
 

Directions

    Mash grains at 134° F (57° C) for 20 minutes. Raise mash temperature to 158° F (70° C) and mash for 60 minutes.
    Primary fermentation for 9 days at 60° F (16° C) in steel.
    Secondary fermentation for 9 days at 60° F (16° C) in steel.
    Forced CO2 to carbonate.