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Old 12-23-2007, 06:02 PM   #1
jezter6
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Default Altbier #2

Recipe Type: All Grain
Yeast: Wyeast Labs #2565
Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.054
Final Gravity: 1.013
IBU: 36.4
Boiling Time (Minutes): 60
Color: 15.6
Primary Fermentation (# of Days & Temp): 7 days @ Room
Secondary Fermentation (# of Days & Temp): 7-14 days @ Room

Ingredients

Amount Item
6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 51.1 %
2.00 lb Munich Malt (9.0 SRM) Grain 17.0 %
2.00 lb Vienna Malt (3.5 SRM) Grain 17.0 %
0.75 lb Caramunich Malt (60.0 SRM) Grain 6.4 %
0.50 lb Carafoam (2.0 SRM) Grain 4.3 %
0.25 lb Carafa I (337.0 SRM) Grain 2.1 %
0.25 lb Wheat Malt, Ger (2.0 SRM) Grain 2.1 %
2.00 oz Hallertauer [3.20%] (60 min) Hops 22.6 IBU
0.50 oz Spalter [3.50%] (25 min) Hops 4.3 IBU
1.00 oz Tettnang [3.70%] (10 min) Hops 4.3 IBU
0.50 oz Hallertauer [2.50%] (45 min) Hops 4.0 IBU
0.50 oz Spalter [3.50%] (5 min) Hops 1.2 IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Mash In Add 14.69 qt of water at 165.9 F 154.0 F 60 m
Sparge with 6.92 gal of water @ 168.0

Notes: This beer was one of the most excellent beers I've ever made. People who've been to Germany or lived in Germany have thought this is the closest reproduction to a German beer they've ever found in the US. It was mighty tasty and barely lasted 2 weeks in the keg. We alternate this and Altbier #1 (also in recipe database) as a regular house beer.

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Last edited by jezter6; 05-08-2008 at 01:35 PM.
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Old 12-31-2007, 03:17 PM   #2
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added beersmith file

Attached Files
File Type: bsm Alt 2.bsm (15.6 KB, 163 views)
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Old 12-02-2010, 07:48 PM   #3
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Do you have an extract version? I do not have beersmith.

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Old 01-07-2011, 02:44 PM   #4
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I brewed this last night. My Tettnang vac-sealed bag was not so sealed, and over a year old, so I tossed them and used more Hallertauer instead. I was out of wheat malt so used flaked wheat.

Wort tasted amazing - I love a beer with caramunich.

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Old 09-13-2011, 03:28 AM   #5
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I brewed this recipe, and its best after 3-3.5 months.

Sent from GT-I9100M

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Old 01-21-2012, 02:25 PM   #6
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If I were to ferment this in the lower 50's what yeast would someone recommend?

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