One of the local papers in Portland had a full page Widmer ad in yesterday's edition. It contains their actual Alt recipe, and I figured I'd share since its a delicious beer!
This Alt was the Widmer Bro's first commercial brew, however, it was the Hef that caught on and became popular... So the Alt has only been available at the Gasthaus ever since. Here's the recipe:
This recipe is for 10 bbl... Perhaps someone with Beersmith can scale it to home brewing sizes.
Malts
550 lbs Pale malt
60 lbs Munich malt
50 lbs Caramel 40
11 lbs Roast Malt
9 lbs Chocolate malt
Hops
2.4 lbs Alchemy blend @ 90 min (alchemy is a blend of Warrior, Millenium and Horizon if I remember right)
3.7 lbs Willamette @ 0 min
Additives
.75 lbs CaSO4 Mash Salts
1 lbs CaSO4 Kettle Salts
.16lbs Irish Moss
Yeast
Alt Yeast pitched at 12million cells / ml
Targets / Parameters
Mash in @ 130-135* with 15 min rest
Conversion @ 159-160* with 30 min rest
Full Kettle (preboil) Gravity 11.5*P
Fermentation Temp 68*
Original Gravity, post boil 12.0*P
Terminal Gravity 2.3*P
Bitterness 40 IBUs
ABV 5.0%
Cheers!
This Alt was the Widmer Bro's first commercial brew, however, it was the Hef that caught on and became popular... So the Alt has only been available at the Gasthaus ever since. Here's the recipe:
This recipe is for 10 bbl... Perhaps someone with Beersmith can scale it to home brewing sizes.
Malts
550 lbs Pale malt
60 lbs Munich malt
50 lbs Caramel 40
11 lbs Roast Malt
9 lbs Chocolate malt
Hops
2.4 lbs Alchemy blend @ 90 min (alchemy is a blend of Warrior, Millenium and Horizon if I remember right)
3.7 lbs Willamette @ 0 min
Additives
.75 lbs CaSO4 Mash Salts
1 lbs CaSO4 Kettle Salts
.16lbs Irish Moss
Yeast
Alt Yeast pitched at 12million cells / ml
Targets / Parameters
Mash in @ 130-135* with 15 min rest
Conversion @ 159-160* with 30 min rest
Full Kettle (preboil) Gravity 11.5*P
Fermentation Temp 68*
Original Gravity, post boil 12.0*P
Terminal Gravity 2.3*P
Bitterness 40 IBUs
ABV 5.0%
Cheers!
