North Rhine Alt – Dusseldorf Altbier - AG 6 gallons to fermenter 1.051 OG 1.011 FG 5.3 ABV 11 SRM 43 IBU Tinseth 70% Efficiency Target Grain Bill 9# German Pilsner (2 SRM) 2# Munich (9 srm) 1# Belgian Aromatic 0.5# Caramunich (56 SRM) 0.1# Blackprinz Hop Bill 0.8 Magnum 14.7% 0.8oz at 60min 0.7 Tettnang 4.7% at 15min Yeast 250ml slurry of Wyeast 1007 Water Targeted Brewer’s Friend “Balanced Profile” Process Mashed at 152F for 90 minutes using a ratio of 1.5#/qt Fermented at 60F for 2 weeks then let rise to 70F over several days and held there for 2 more weeks The recipe is based of Brewing Classic Styles, but tweaked for my system and newer ingredients and the target numbers and water was built and/or verified using BrewCipher. Other Notes This beer won 2nd place BOS at the Robert’s Cove Germanfest this year.
