Achtung! Alt!
This German amber style is often well received by those not familiar with the historic regional style. Clean finish, malty undertones, a big foamy head, and a nice bright splash of German nobles hops give a perfectly balanced ale. If you haven't yet, give a try to the tasty session beer of Düsseldorf.
Type: Ale
Style: Other Ale
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Techincal Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 7.5 lbs | Pilsen Malt | Steeping grain | |
| 1 lb | Carapils® Malt | Steeping grain | |
| 1 lb | Caramel Vienne Malt 20L | Steeping grain | |
| 0.25 lb | Blackprinz® Malt | Steeping grain | |
| 1 oz | Spalt Hops (4.8 AAU%) | 60 min boil | |
| 1 oz | Spalt Hops (4.8 AAU%) | 30 min boil | |
| 1 oz | Czech Saaz Hops (3.5% AAU) | 5 min boil | |
| 1 pack | WLP003 German Ale II Yeast | Fermenter | |
| 1 capsule | Servomyces Yeast Nutrient | 10 min boil |
Procedures
- Bring 3.2 gallons of water to 167°F.
- Mash grains at 154°F for 1 hour.
- Heat 4.7 gallons of 180°F sparge water in a kettle.
- Sparge and collect 6 gallons in kettle; bring to boil.
- Add 1 oz Spalt hops.
- After 30 minutes add 1 oz Spalt hops.
- After 20 more minutes, add yeast nutrient.
- Boil 5 more minutes, and add Czech Saaz hops.
- After 5 minutes, turn heat off.
- Cool beer to 70°F. Transfer to Fermenter.
- Pitch a pack of White Labs WLP003 German Ale II Yeast.
Primary Fermentation: 1 week at 68°F-70°F.
Secondary Fermentation: 2 weeks at 65°F-68°F.
Fermentation Notes: Force carbonate or bottle condition with 3/4 cup dissolved priming sugar and 1/4 packet of WLP003 yeast for 3-4 weeks.
Original Gravity: 1.047
Final Gravity: 1.012
Alcohol by Weight:
Alcohol by Volume: 4.7%
IBU: 38
Color: 17
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