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:****