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Beer recipe - Northern German Altbier
| ABV 4.8% | Color 37 EBC | Bitterness 35 IBU |
Description:
This recipe is an example of traditional German Altbier, with a brown-coppery color, pronounced bitterness balanced with strong malty flavor with a nice touch of caramel notes.
This recipe is an example of traditional German Altbier, with a brown-coppery color, pronounced bitterness balanced with strong malty flavor with a nice touch of caramel notes.
Service:
Glass: Stange Glass
Temperature: 4-8°C
Glass: Stange Glass
Temperature: 4-8°C
BREWER`S TIPS
You can tweak the sweet caramel or roasted aromas by adjusting the percentage of Cara Crystal and Black malt.
You can tweak the sweet caramel or roasted aromas by adjusting the percentage of Cara Crystal and Black malt.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 44% / 7.6 kg |
| Château Vienna® | 40% / 6.9 kg |
| Château Cara Clair® | 5% / 0.9 kg |
| Château Cara Crystal | 10% / 1.7 kg |
| Château Black | 1% / 0.2 kg |
HOPS
| Magnum (12.0% aa) | 35.0 IBU / 115 g |
YEAST
| SafAle K-97 | 65 g |
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 3.0 L/kg |
Mash-in at 63°C
Rest for 45min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Rest for 45min at 63°C
Rise to 72°C at 1°C/min
Rest for 20min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add Magnum.
Whirlpool to remove the trub
Boil for 60min.
Hop addition 1: After 10min add Magnum.
Whirlpool to remove the trub
| Total evap | 6.0% | Batch size | 100L | OG | 11.2oP | Efficiency | 85% |
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 18°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 18°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
| Attenuation | 80% | FG | 2.20oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
这是由Castle Malting® 提供的配方。 成功的酿制并非百分百保证。 配方及处理方法或需要稍微的改动， 视乎个别材料的特性和个别酿酒厂的技术、 环境而定。
如需要更加多的资讯和服务， 请联系： info@castlemalting.com
如需要更加多的资讯和服务， 请联系： info@castlemalting.com
