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Ez 25:17 Rye Altbier All-grain
Color
Stats
OG1.055
FG1.013
IBU44
ABV5.40 %
SRM14
BJCP Style
08B. Koelsch And Altbier, Duesseldorf Altbier
Description
Submitted by drewseslu on 07-Dec-2005

Recipe Details
Tasting Notes Spicy, bitter, malty, clean and all kinds awesome.
Awards Well, we'll see...
Boil Volume 5.75 gallons
Boil Time 70 minutes
Batch Size 5.00 gallons
Yeast Wyeast, WY 1056, American Ale yeast (77% app. attenuation)
Primary Fermentation Plastic bucket, 7 days +/-
Secondary Fermentation Glass, 15 days +/-
Other Fermentation Kept in fridge one bottle carbed for lagering as long as possible
Procedure Mash in at 152degF, mashout at 170degF
  Style Comparison
  Low   High
OG 1.040 1.055 1.055
FG 1.012 1.013 1.019
IBU 40 44 60
SRM 11 14 19
ABV 5 5.40 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
36.4 % 4.00 German Pilsener 22.2 1.6
27.3 % 3.00 American Munich (Light) 14.5 10.0
18.2 % 2.00 Rye malted would work just fine, too...probably better 8.8 3.5
9.1 % 1.00 Belgian CaraMunich color and body 4.8 75.0
4.5 % 0.50 Belgian Caravienne color and body 2.2 22.0
2.3 % 0.25 CaraPils head retention 1.2 1.8
2.3 % 0.25 American Wheat head retention 1.4 1.7
  11.00     55.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 2.00 Spalt Spalter Whole/Plug 4.5 9.0 60 0.235 31.7
25.0 % 1.00 Spalt Spalter Whole/Plug 4.5 4.5 30 0.181 12.2
25.0 % 1.00 Spalt Spalter Whole/Plug 4.5 4.5 0 0.000 0.0
  4.00               44.0
Miscellaneous Ingredients
Weight/Units Name Notes
2 tbsp irish moss