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Alty Beer

Northern German Altbier

All Grain


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Brewer/Contributor: Brad Smith

Batch Size: 5.00 gal

Boil Size: 6.00 gal

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Alty Beer

Type: All Grain

Date: 1/14/2004

Batch Size: 5.00 gal

Brewer: Brad Smith
Boil Size: 6.00 galAsst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 70.00
Taste Notes: Nice malty flavor with a pretty good balance. Not a bad Alt at all!


AmountItemType% or IBU
6.00 lbMunich Malt (7.0 SRM)Grain56.43 %
4.00 lbPale Malt (2 Row) US (2.0 SRM)Grain37.62 %
0.50 lbAromatic Malt (4.5 SRM)Grain4.70 %
0.13 lbBlack (Patent) Malt (500.0 SRM)Grain1.24 %
1.50 ozTettnang [4.50 %] (60 min)Hops23.8 IBU
0.50 ozTettnang [4.50 %] (30 min)Hops6.1 IBU
1 PkgsGerman Ale/Kolsch (White Labs #WLP029)Yeast-Ale


Beer Profile

Est Original Gravity: 1.054 SG

Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SGMeasured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.37 % Actual Alcohol by Vol: 5.61 %
Bitterness: 29.9 IBUCalories: 265 cal/pint
Est Color: 13.1 SRMColor:

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash OutTotal Grain Weight: 10.63 lb
Sparge Water: 4.20 galGrain Temperature: 45.0 F
Sparge Temperature: 168.0 FTunTemperature: 45.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH

Single Infusion, Light Body, No Mash Out
Step TimeNameDescriptionStep Temp
75 minMash InAdd 13.29 qt of water at 169.8 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: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 11.7 PSICarbonation Used: -
Keg/Bottling Temperature: 41.0 FAge for: 28.0 days
Storage Temperature: 50.0 F 


Credit to Mark Rasheed for providing the original recipe from which this is derived.

  Copyright 2003-2008 Bradley J Smith                                  

  All Rights Reserved - some images public domain under creative commons license

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