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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

  1. Bring 3.2 gallons of water to 167°F.
  2. Mash grains at 154°F for 1 hour.
  3. Heat 4.7 gallons of 180°F sparge water in a kettle.
  4. Sparge and collect 6 gallons in kettle; bring to boil.
  5. Add 1 oz Spalt hops.
  6. After 30 minutes add 1 oz Spalt hops.
  7. After 20 more minutes, add yeast nutrient.
  8. Boil 5 more minutes, and add Czech Saaz hops.
  9. After 5 minutes, turn heat off.
  10. Cool beer to 70°F. Transfer to Fermenter.
  11. 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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