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Northern German Altbier

All Grain


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Brewer/Contributor: Mark Rasheed

Batch Size: 6.08 gal

Boil Size: 7.26 gal

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Type: All Grain

Date: 6/21/2003

Batch Size: 6.08 gal

Brewer: Mark Rasheed
Boil Size: 7.26 galAsst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 70.00
Taste Notes:


AmountItemType% or IBU
6.61 lbMunich (15.0 SRM)Grain49.50 %
6.61 lbPils (3.0 SRM)Grain49.50 %
0.13 lbBlack (Patent) Malt (500.0 SRM)Grain0.99 %
1.48 ozSpalt [6.00 %] (60 min)Hops26.5 IBU
0.28 ozSpalt [6.00 %] (10 min)Hops1.8 IBU
1 PkgsEuropean Ale (Wyeast Labs #1338)Yeast-Ale


Beer Profile

Est Original Gravity: 1.053 SG

Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.016 SGMeasured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.84 % Actual Alcohol by Vol: 5.60 %
Bitterness: 28.3 IBUCalories: 234 cal/pint
Est Color: 15.5 SRMColor:

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash OutTotal Grain Weight: 13.36 lb
Sparge Water: 4.70 galGrain Temperature: 72.0 F
Sparge Temperature: 168.1 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH

Single Infusion, Light Body, No Mash Out
Step TimeNameDescriptionStep Temp
75 minMash InAdd 16.69 qt of water at 161.4 F150.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 2.4
Pressure/Weight: 3.9 ozCarbonation Used: -
Keg/Bottling Temperature: 50.0 FAge for: 28.0 days
Storage Temperature: 50.0 F 


German Munich malt tends to a maltier profile.
Australian Munich still okay though. Would use %70 next time.

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