German Altbier 1

German-Style Brown Ale/Düsseldorf-Style Altbier - Extract

Recipe Description

This recipe is a base template for the German-Style Brown Ale/Düsseldorf-Style Altbier style. While you are welcome to brew this recipe as is it's intended to be used as a starting point for creating your own recipe.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 6 gal (22.7 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • After Boil
  • 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
  • 6.2 lbs (2.81 kg) Amber Liquid Malt Extract (12.5 °L)
  • 0.5 lbs (0.23 kg) Black Patent Malt (500 °L)
  • 0.75 lbs (0.34 kg) Crystal 40 (40 °L)
  • Hops
  • 0.5 oz (14.17 g) Hallertauer Tradition Leaf 7% AA (Boil - 1 mins)
  • 1 oz (28.35 g) Hallertauer Tradition Leaf 7% AA (Boil - 15 mins)
  • 1 oz (28.35 g) Hallertauer Tradition Leaf 7% AA (Boil - 60 mins)
  • Miscellaneous
  • 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
  • Yeast
  • Kölsch Yeast (Wyeast 2565) (Dry)

Directions

Add 5 gal purified water to kettle. Steep dry grains as water comes up to 170. Sparge with 1 gal hot water and Remove grains.

Bring to boil. Then turn off heat and add amber malt extract

Bring back to boil. Add 1 oz hops. Boil 60 min. With 15 minutes left, add 1 oz flavoring hops and Irish moss tablet. With 1 minute left add .5 oz aroma hops.

Cool and transfer to primary fermentor. If necessary, top off with cold water to the 5 gallon mark. Shake to mix and aerate then pitch the yeast.

Corn sugar is for bottle priming.

Hold in primary fermentor for 21 days at 67 °F (19 °C).

Allow to carbonate and age for 14 days.

Ingredient Changes

  • 6.52 lbs (2.9581 kg) Amber Liquid Malt Extract (12.5 °L)
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