Dark Ales and Alts

Mt. Summit Alt
Demonick Alt
von Winkel's Scwarzbier All Grain
Extract Alt
Dunkel Samt (Dark Velvet) Altbier

Mt. Summit Alt (makes 20gals all grain)

32lbs pale ale
2lbs wheat
1.50lbs Black patient
2lbs cara-pils
1.50ozs perle hops 6.7%alpha 60min boil 35% utililation
5pkgs. wyeast European yeast
One step infusion:
strike temp 162f
mash temp 151f
2hr mash
sparge temp 168f
ph of mash 5.5
sparge water ph 5.7
boil time 90mins
pitch yeast temp 60f
O.G. 1.052
T.G. 1.012
Rates:***
Demonick Alt
From:Domenick Venezia(venezia@zgi.com)
INGREDIENTS(Grain):
3.0 lbs DeWolf-Cosyns 2-row Pilsen
4.0 lbs DeWolf-Cosyns Munich
1.0 lbs DeWolf-Cosyns Aromatic
Hops:
```
                                        
        Oz.  Type                 %AA Boil Steep  IBUs  %IBUs 
        ---- -------------------  --- ---- ----- -----  ----- 
        0.50 Mt. Hood             6.3  60        14.10  39.13
        0.50 Mt. Hood             6.3  30         7.19  19.96
        1.00 Mt. Hood             4.2  15         5.01  13.91
        1.00 Tettnanger           3.4  15         4.06  11.26
        1.00 Mt. Hood             4.2   5    *    3.13   8.70
        1.00 Tettnanger           3.4   5    *    2.54   7.04
                                                 36.04
        * Allowed to steep while cooling.
        Boil times are in minutes
```
3.0 g dry Irish Moss - rehydrated in water for 2 hrs.
Wyeast #1338 European Ale yeast. Used starter.

WATER TREATMENT
All water was charcoal filtered. The mash and sparge water, 9 gallons, was treated as:
```
        salt           g/gal   total    ion     ppm
        ----------     -----   -----    -----   ---
        CaSO4.2H2O      1.00    9.00    Ca++    61
                                        SO4--   147
        NaCl            0.25    2.25    Na+     26
                                        Cl-     40
  
```
MASH - Single Infusion
Strike Temperature
Grist total : 8.000 lbs (3.629 kgs)
Water/Grist : 1.330 qts/lb (2.775 L/kg)
Total water : 2.660 gals (10.069 L)
Temp grist : 23.000 c ( 23.000 C)
Mash temp : 153.000 F ( 67.222 C)
Water temp : 162.180 F ( 72.322 C)
Sparge yield: 8.00 gals: SG: 1.030 (1.025 @ 34.00 C)
Boil yield: SG: 1.044 (1.045 @ 6.0 C)
FERMENTATION
Original Primary Gravity : 1.044 (1.045 @ 6.0 C)
Final Primary Gravity : 1.015 (1.013 @ 22.5 C)
Original Primary pH : 5.0
Final Primary pH : 4.5-5.0
Primary Temperature : 69.8-73.4 F (21-23 C)
Boiling time (minutes) : 110 (55 volume reduction)
Primary Fermentation : 4 days
Original secondary Gravity: 1.0145 (1.013 @ 22.5 C)
Final secondary Gravity: 1.0144 (1.013 @ 22.0 C)
Original secondary pH : 4.5-5.0
Final secondary pH : 4.5-5.0
Secondary Temperature : 21.0 C
Secondary Fermentation : 2.5 days

Original Primary Gravity: 1.044
Final Secondary Gravity: 1.014

Alc % by weight: 3.066
Alc % by volume: 3.863
Allowed to cold condition in keg for 1 month at 40F.
Good session beer since it's relatively low alcohol (3.9%vv). Quite clean, good maltiness, medium bitterness with Mt. Hood hop tang evident.
von Winckels Schwarzbier
From: Greg von Winckel (EyesofWorld@worldnet.att.net)

Ingredients (for 6.5 gallons)

4 lbs D/C Pilsner Malt
6 lbs Durst Munich Malt
10 oz D/C Aromatic
3 oz Biscuit
5.5 oz CaraVienne
3.5 oz CaraMunich
3 oz Chocolate Malt
1 oz Northern Brewer Hops
2 oz Hallertauer Hop Flowers
Wyeast 2206 Bavarian Lager Yeast

Use a 2-decoction mash schedule if possible.
Sparge with 15 quarts of water.
Add NB hops 50 minutes from end of boil, 1 oz Hallertauer 15 from end and last oz 5 min from end.
Ferment 2 weeks @ 52 degrees F. Rack into carboy and let stand at 45 degrees for 1 week. Kraeusen and bottle. Store at 45 for 2 weeks and gradually decrease temp to 32-35 and store for 2 to 3 months.
This batch was very good, although a slightly botched decoction mash on my part resulted in a distant "off" flavor.
The color should be between 35 and 40L, the IBU about 30, and the OG 1.055, FG 1.013, and Alc% of about 5.5.
Rates:***
Extract Alt
From:Bob Czuprynski (zymfreak@juno.com)

Ingredients (5 gal)
6.6 lbs unhopped amber extract
.75 lbs crystal barley (120 lovbond)
.33 lbs chocolate barley
2 oz saaz hops (loose for boil)
2 oz chinook hops (pellets for finish)
6 oz yeast

boil crystal and chocolate for 30 min. add 2 oz saaz hops continue to boil for 45 min. add extract boil for 25 min add chinook hops for 5-10 min.
Excellent beer my best yet. I found an Alt recipie and just used what I had around my little brewery. Try it you'll like it. Trust me!!!
Rates:****
Dunkel Samt (Dark Velvet) Altbier
From: Keri Akers, (akeru1@yahoo.com)
Ingredients for 4 gallons:

3 1/2 lbs. Coopers pale dry malt
1/4 lb. crystal malt 80L
6 oz. Munich malt
6 oz. Vienna malt
4 oz. toasted malt (or victory malt)
1 1/4 oz. Hallertauer hops
1 1/2 oz. Tettnanger hops
1/4 t. Irish moss
White Labs German Alt/Kolsch liquid yeast (WLP029)

For an authentic old-style German ale, I followed the former German brewmasters' technique of a very long wort boil (over 3 hours) for an extra smooth and velvety feel with outstanding finished beer clarity. This also produces a beer with high hop bitterness but little hop flavor or aroma (again, appropriate for the alt style). Everyone raved about the finished product! However, for those with less patience, I would imagine that an excellent beer could still be made with standard boil times of 1 to 1 1/1 hours. You will probably want to skip the final hop additions in that case, and also add the bittering hops at the beginning of the boil.
- Heat 2 1/2 qts. water with 3 T. dry malt; add specialty grains at 160 degrees. Steep 40 minutes at 155 degrees, and sparge w/ 1 gallon water at same temp.
- Bring to boil, add dry malt, boil 90 minutes.
- Add 1/2 oz Hallertauer and 1/2 oz Tettnanger, boil 90 minutes.
- Add 1/2 oz Hallertauer and 1/2 oz Tettnanger, and 1/4 t. Irish moss, boil 20 minutes.
- Add 1/4 oz. Tettnanger and a pinch of Hallertauer 2 minutes before heat shutoff.
Chill rapidly; at 85 degrees or below, pitch yeast (no starter needed).
This yeast likes to work at temperatures colder than usual for ale: I kept the primary fermentation between 60-64 degrees for five days. I then racked to a secondary for eight days at the same temperature.
Rack to bottling bucket, bottle with 3/4 c. corn sugar, and store at 60-70 degrees for 2 weeks to form carbonation.
Genuine alt should always be cold-lagered at 33-40 degrees for six to eight weeks after the carbonation "rest" for the ultimate in smooth, clean taste. It will make a noticeable improvement in the beer...although even two weeks of cold lagering helps. I kept mine at 40 degrees (refrigerator temperature) until I felt full flavor was reached at seven weeks.
OG: 1.053
FG: 1.016
Rates:****