Castle Malting: Beer recipe Northern German Altbier
Northern German Altbier Beer recipe
NorthernGermanAltbier.png
ABV 4.8% Color 37 EBC Bitterness 35 IBU
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

Château Pilsen 2RS 44% / 7.6 kg
Château Vienna® 40% / 6.9 kg
Château Cara Clair® 5% / 0.9 kg
Château Cara Crystal 10% / 1.7 kg
Château Black 1% / 0.2 kg
HOPS
Magnum (12.0% aa) 35.0 IBU / 115 g
YEAST

SafAle K-97 65 g

Mashing Temperature

Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 3.0 L/kg
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
Total evap 6.0% Batch size 100L OG 11.2oP Efficiency 85%
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.
Attenuation 80% FG 2.20oP
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.
Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB