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An inclusion of Briess Carabrown® Malt puts a nutty twist on this lager-like German ale.
Type: Ale
Style: Altbier
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
|---|---|---|---|
| 5 lbs | Goldpils® Vienna Malt | Base | |
| 4 lbs | Ashburne® Mild Malt | Base | |
| 0.5 lb | Carabrown® Malt | Roasted, Brown | |
| 0.5 lb | Caramel Malt 90L | Caramel, Crystal | |
| 1.5 oz | Perle (6.5% AA hop) | 60 min boil | |
| 1 vial | WLP003 German Ale II Yeast | ||
| 1 capsule | Servomyces Yeast Nutrient | 10 min boil |
Procedures
- Mash grains at 148-152ºF for 45 minutes
- Heat to 170ºF
- Lauter
- Boil with bittering hops for 60 minutes
- Cool to 66ºF, oxygenate wort
- Pitch 1 vial WLP003 German Ale II Yeast
Primary Fermentation: 2 weeks at 66ºF
Secondary Fermentation: 2-4 weeks
Fermentation Notes: Force carbonate or bottle condition with 1/4 vial WLP003 German Ale II Yeast
Original Gravity: 1.048º Plato
Final Gravity: 1.012ºPlato
Alcohol by Weight: 3.7%
Alcohol by Volume: 4.7%
IBU: 30
Color: 18º Lovibond