All-Grain - Norther German Altbier (Best In Show)

greencoat · 04-09-2011, 12:54 PM

Recipe Type: All Grain
Yeast: WLP029
Yeast Starter: Nope
Batch Size (Gallons): 5
Original Gravity: 1.048
Final Gravity: 1.012
IBU: 37
Boiling Time (Minutes): 90
Color: 14L
Primary Fermentation (# of Days & Temp): 14 @ ~67F
Tasting Notes: Very well balanced between sweet malts and crisp hop character. Judges loved this one

10.7 lbs of grain in the mash:

9 lb Pilsen
1 lb Munich Dark
0.5 lb Crystal 60L
0.2 lb Roasted Barley

Strike your mash with 4 gallons @ 161F and rest for 75 min. Target mash temp is 150F.

Vorlauf and collect first runnings.

Sparge with 5.1 gallons @ 177F.

Collect second runnings and prepare to boil.

Boil is 90 mins.

1 oz Hallertauer (4.7%aa) @ 90 min for 15 IBUs
3 oz Saaz (3.3%aa) 30 min for 22 IBUs

Cool to ~63F and pitch a vial of WLP029 - German Ale/Kölsch yeast.

I didn't do a starter for my batch and it seemed to work fine at such a low starting gravity.

This worked out to be 4.7%ABV and makes for a very tasty session beer, and it scored me a gold metal and first in show. Cheers!

scinerd3000 · 04-09-2011, 09:58 PM

what competition did this win a medal in? Looks like an awesome recipe and one I may have to toss on my wlp029 cake

greencoat · 04-11-2011, 07:42 PM

It took first in my club's hosted comp, and secured me an invite to nationals

I've just about cashed the keg, but I think it may become my house beer. It's easy to throw a bunch back and still be coherent.

scinerd3000 · 04-12-2011, 04:27 PM

nice...i feel hints of jealousy. Grain ordered for this one but I'm gonna add pineapple and well see how it turns out

Thanks

**dawgmatic** · 02-02-2012, 04:09 PM

What was the batch size after boil? Also what was your starting and finishing gravity?

jmf143 · 02-03-2012, 03:02 PM

Quote:

Originally Posted by dawgmatic

What was the batch size after boil? Also what was your starting and finishing gravity?

As shown at the top of the page -

Batch Size (Gallons): 5
Original Gravity: 1.048
Final Gravity: 1.012

YOUR post-boil batch size will depend on your system - your pre-boil volume and how much break\trub\hop debris you leave behind. YOUR SG and FG will depend on your efficiency and how well your yeast attenuates and how well you maintain 150 degrees in your mash tun.

**dawgmatic** · 02-03-2012, 07:22 PM

I see, my droid fails at showing the whole posts sometimes

**dawgmatic** · 04-08-2012, 07:33 PM

just thought I'd leave a little update, I brewed a variation of this one about 2 weeks after I had previously posted. I followed this grain bill but used Kaiser's mash procedure and hop schedule. This beer turned out wonderful and received a great deal of praise from everyone I shared with. I was very disappointed when the keg finally gave out last week. I will definitely make this one again, next time I'll follow greencoat's hop schedule so I can compare.
It stayed right at 67 the whole primary, I did get some slightly fruity ester tones so next time I will probably aim for lower 60's. However, I do recall listening to Jamil discuss how he prefers Alts with the slightly fruity tones an I think I can totally relate. great job on this one greencoat

timmeroo · 05-14-2012, 11:58 PM

I brewed this sucker a couple months ago and it's killer. Many compliments from homebrew pals and casual drinkers. Easy brewing, great color for the style and malty deliciousness. Great for when you want something full of malt flavor w/o being heavy or ending up loopy. Well done!

integra93ls · 05-25-2012, 01:52 AM

Guess I'm gonna have to try this also.