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Echtes Altbier
| Brewer : |
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Alan McKay |
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| Objective : |
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The previous batch I brewed to this one was a
Dunkles Hefeweizen that I
pulled down from a site in Austria. It had turned out so well that
I thought I'd give their Alt recipe a try. This didn't turn
out quite as authentic as it could have been because the yeast I used
was not at all to style. |
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| Method : |
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All Grain |
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| Date : |
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1999.09.19 |
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This recipe is based on one found on Hubert Hanghofer's wonderful Austrian
brewing pages at http://www.netbeer.co.at/beer/.
He's got a German and an English mirror for the site, so go check it out.
Lots of great stuff there.
GRAIN
3.4 kg Munich Malt (half crushed on setting 3 of Valley Mill, rest on 2)
3.8 kg Munich Malt (setting 2)
1.5 kg Wheat Malt (setting 2)
2.0 kg 2 Row (Canada Malting)
60 g Chocolate Malt
HOPS
62 g Tettnanger Leaf, boiled 70 minutes (*)
0.5 oz Hersbruecker Plug boiled 70 minutes
25 g Tetts, boiled 50 minutes (*)
25 g Tetts, added after boil (*)
(*) Imported by myself from an e-friend in Tettnang, Germany
TIMELINE
10:50 mashin about 24 litres for 155-156F, adjust down with bottled water
11:00 reach 153-154F, rest
12:00 begin raise to mashout
12:17 reach 165F
12:21 begin transfer to lauter tun
12:31 begin recirc, 167F, 3 cherry buckets (about 10 litres)
12:41 begin runoff
13:00 stop runoff to heat more sparge water, pH quite low at 5.3 (had to add
water to bring pH up)
13:20 resume runoff, pH 5.5
14:00 2nd pour off
15:15 boil commences
15:30 62g Tetts
0.5 oz Herbruecker plugs
15:47 25g Tetts
16:38 25 g Tetts, turn off burner
16:42 begin chill
17:20 pitch
2 packs Nottingham into
22 litres
2 packs Windsor into 19
litres
OG 1.055
Notes
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| Date/Time |
Comment |
| 1999.11.05 |
Finished off the keg fermented
with Nottingham yeast, and this yeast was far too "Aley" for
an Alt beer. Windsor yeast half is still not in keg, so will
update shortly once kegged |
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