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> Nice Northern German Altbier recipe..., ... after many attempts
post Jan 27 2010, 09:12 AM
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After much snorting and pawing at the ground, I made this Altbier in September 2009. I went back and found a recipe of Andy's (Blktre) that I made years ago but messed up by either fermenting too warm or using yeast that was sub-par healthwise. I reformulated the recipe based on that recipe and everything else I could find online regarding Altbiers. It sat in the keg at 35° for about 3 months and I just bottled some over the weekend for a local beer gathering.

Otto's Altbier

6 lbs Pilsner Malt
3 lbs Munich
8 oz Crystal 80°L
8 oz Wheat
4 oz Melanoidin Malt (mash temp ~148°)
½ oz Magnum 14.4% for 60 minutes (7.2 AAU)
½ oz Hallertau 3.7% for 20 minutes
Wyeast 1007 German Ale yeast

OG: 1.054, FG: 1.012, IBU: 35, SRM: 11, ABV: 5.2%

After some discussion about the Yakima Magnums, I decided to try it here. Some of the local brewers tried to talk me out of the wheat, but I LOVE to add some wheat for head stability so I used a half pound. Remember that there is N. German Alt (maltier), Münster Alt (lighter in color and gravity), Dusseldorf Alt (hoppier) and Sticke Alt (higher in ABV)... this one is N. German.

(IMG:http://home.comcast.net/~kenlenard/altbier1.JPG) (IMG:http://home.comcast.net/~kenlenard/altbier2.JPG)

This post has been edited by kenlenard: Jan 27 2010, 09:13 AM
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