| Northern German Altbier | Beer recipe |
Description:
This recipe is an example of traditional German Altbier, with a brown-coppery color, pronounced bitterness balanced with strong malty flavor with a nice touch of caramel notes.
Service:
Glass: Stange Glass Temperature: 4-8°C
BREWER`S TIPS
You can tweak the sweet caramel or roasted aromas by adjusting the percentage of Cara Crystal and Black malt.
This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.
For further information & service please contact: info@castlemalting.com Brewing is an experiment! Brew your own beer! Send us your recipe, and we’ll be pleased to publish it on our website |
RECIPE FOR 100L
MALT
HOPS
YEAST
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in at 63°C
Rest for 45min at 63°C Rise to 72°C at 1°C/min Rest for 20min at 72°C and do the Iodine Test Rise to 78°C at 1°C/min Rest for 2min at 78°C to mash out Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min. Hop addition 1: After 10min add Magnum. Whirlpool to remove the trub
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast. Ferment at 16°C for 2 days then rise to 18°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.5 volumes of CO2. The beer is ready to package and drink. Enjoy! *For refermentation in the bottle, add brewing sugar and SafAle F-2. |