Bayou Beer

All about beer brewing and drinking in South Louisiana.

Milk Stout Rebrew

November 8th, 2014

It’s a rebrew of the stout I brewed last year(Benadict Arnold Stout) with the exception that we’re using English yeast this time and actual EKG as opposed to American Goldings. My Blichmann tower of power not shut off while I wasn’t looking so the temperature shot up to 175 at 40ish minutes in the mash. Beer was running clear so i went ahead and began to run it off slowly. Ended up high on gravity at 1.077 OG which is a little out of the milk stout range. I also dropped the hopping down to 1.5 ounces due to the 6.5% EKG hops I have. Pitched this sucker on top of the barleywine yeast cake just because all that crazyness should produce something interesting. We’ll have to wait and taste this darn thing to see where it fits BJCP wise. This is another one of those days where I’ll probably have a better chance of getting attacked by a great white shark in the desert than reproducing this beer.

Update 11/12/2014

This will definitely be an award winning brew. Reason being is the barleywine apparently killed that Scottish Ale yeast as no fermentation started after about 24 hours.(I pitched Friday evening) So Sunday evening I tossed a year old Wyeast packet of Hella Bock yeast in there. Monday morning no fermentation. So Monday evening I stopped at LA Homebrew and picked up 2 packets of Safale-04. Tuesday morning the wife was mad because that 04 smelled up half the house! So after 2 days of no fermentation it’s rolling.

Update 11/16/2014

Kegged this beer up and it tastes great. Probably needs 30 days to mellow because it has quite a bit of resinous, lemon like hoppiness in it which I believe will fade pretty fast. Final gravity was 1.018.

Update 12/4/2014

Accidentally got a little drunk on this stuff last night as it’s becoming quite delicious. Bottled some and marked with white dots.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	26.4 IBUs	33.8 SRM	1.065 SG	1.017 SG	6.4 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Sweet Stout	13 B	1.044 - 1.06	1.012 - 1.024	20 - 40	30 - 40	2 - 2.4	4 - 6 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	11 lbs	73.33
Black (Patent) Malt	1 lbs	6.67
Cara-Pils/Dextrine	1 lbs	6.67
Caramel/Crystal Malt - 80L	1 lbs	6.67
Milk Sugar (Lactose)	1 lbs	6.67

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	1.5 oz	60 min	Boil	Pellet	6.5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent
Whirlfloc Tablet	1.20 Items	15 min	Boil	Fining

Yeast

Name	Lab	Attenuation	Temperature
SafAle English Ale (S-04)	DCL/Fermentis	73%	59°F - 75.2°F

Notes

ater was pre-treated 10 gallons Baton Rouge water Lactic Acid 15.00 ml
Calcium Chloride 8.00 g
Epsom Salt (MgSO4) 5.00 g
used actual EKG this time but the AA was 6.5 so adjusted the rate. Used English Safale yeast due to the Scottish yeast being killed by the English Barleywine that I pitched on. Took 2 days to get fermentation going.

Download

Download this recipe's BeerXML file

Strong Scottish Ale Starter

October 18th, 2014

So I’ve decided to brew an English Barleywine recipe I got from a fellow brewer I met in the strangest place.(I met him on business in California at a tech conference.) Well he’s using the Scottish Ale yeast strain sold as 1748 from Wyeast so I need a massive starter. Why waste all that DME? I’m brewing this nice Scottish beer except I’m using German Pilsner malt. Pilsner malt has been my secret weapon for brewing nice beers lately. I won 2nd in Dixie Cup with a pilsner pale ale.

Brew day went great for this Scottish Ale. OG ended up high at 1.054. I changed my lautering procedure which appears to have raised efficiency.

Update 12/6/2014
This beer came out great tasting and just nice to drink. Hopefully it does well in competitions. I’ll have to pick up a Scottish 80 (Belhaven I guess) to see how it compares. Marked with green dots for my marking system.

green full size dots.

Update 7/5/2015
Too roasty. Hopefully fades to be something that does well in competition.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	27.5 IBUs	17.2 SRM	1.046 SG	1.011 SG	4.5 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Scottish Export 80/-	9 C	1.04 - 1.054	1.01 - 1.016	15 - 30	9 - 17	1.5 - 2.3	3.9 - 5 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	8 lbs	71.11
Caramel/Crystal Malt - 60L	1 lbs	8.89
Munich Malt - 20L	1 lbs	8.89
Special Roast	1 lbs	8.89
Roasted Barley	0.15 lbs	1.33
Pale Chocolate Malt	0.1 lbs	0.89

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	1.5 oz	60 min	Boil	Pellet	5
Goldings, East Kent	0.5 oz	5 min	Boil	Pellet	5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	12.00 ml	60 min	Mash	Water Agent
Calcium Chloride	10.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
Scottish Ale (1728)	Wyeast Labs	71%	55°F - 75°F

Download

Download this recipe's BeerXML file

Schwarzbier Too Chocolate

August 10th, 2014

So I’m drinking this beer tonight and am looking for my notes on bayoubeer.com but couldn’t find it. So I must’ve forgotten to post it. Here it is. I can’t remember the final gravity but I know it was very close to target so I was excited about it. It has a very clean but very chocolate/cocoa profile. It’s appropriately bittered for balance and for the most part a very good beer. Very good isn’t what we shoot for as brewers so I’ll be adjusting it. I had Monchshof yesterday and noticed the beer was more complex and had bigger mouthfeel. I’m not exactly shooting for Monchshof but it’s a goto for people when they think about a great schwarzbier. I think I’ll add 1/4 lb of crystal 45, 1/4 of crystal 60, 1/8 lb of special B, dial down the pale chocoalate to 1/2 lb and perhaps add 3 pounds of munich.

Update 9/7/2014

This beer did mellow with time and is pretty smooth and drinkable. Reviewing the BJCP guidelines I feel like this beer is probably spot on for style but perhaps I(and others who judge) will be a little skewed because of our experience with Monchshof. I think I’ll go ahead and send it to Dixie Cup 2014 to see how it does. Mellowing on it’s big cocoa flavor makes the overall impression more balanced and it perhaps has a chance to sneak in to a medal.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	90 min	24.9 IBUs	24.0 SRM	1.051	1.013	5.0 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Schwarzbier (Black Beer)	4 C	1.046 - 1.052	1.01 - 1.016	22 - 32	17 - 30	2.2 - 2.7	4.4 - 5.4 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	11.25 lbs	88.24
Carafa II	12 oz	5.88
Caramunich Malt	12 oz	5.88

Hops

Name	Amount	Time	Use	Form	Alpha %
Saaz	3.5 oz	30 min	Boil	Pellet	3
Saaz	0.5 oz	0 min	Boil	Pellet	4

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	20.00 ml	60 min	Mash	Water Agent
Calcium Chloride	10.00 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	2.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	2.00 g	60 min	Mash	Water Agent
Whirlfloc Tablet	1.20 Items	15 min	Boil	Fining

Yeast

Name	Lab	Attenuation	Temperature
German Bock Lager (WLP833)	White Labs	73%	48°F - 55°F

Mash

Step	Temperature	Time
Mash In	152°F	60 min

Notes

Pitching this on top of my bock yeast cake. Should be awesome.

Download

Download this recipe's BeerXML file

Double Jack Clone

July 26th, 2014

So this beer is so great that I’m brewing it without ever having tasted it. Firestone Walker Double Jack is one of the beers everyone says they’d take if they only had a couple to choose from forever. It’s a big bold Imperial American IPA(Double IPA) Given the huge amount of hops going in this beer it’d better be good! Mash temp will be 145F for 60 minutes 155F for 10 minutes then mash-out to 168F for 10 minutes.

Update 9/8/2014

So this beer finished with a final gravity around 1.019. It tastes quite luscious in terms of the malt profile. It’s very easy drinking for me but I wonder how the judges at Dixie Cup will feel about that. Hop flavor is huge but hop aroma while fairly large is a little one dimensional. I did get to sample Double Jack and while I won’t call this a clone it’s certainly in the family tree. Overall a success which is all you can ask for when you have such a huge hop bill.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	104.0 IBUs	9.3 SRM	1.087	1.024	8.3 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Imperial IPA	14 C	1.07 - 1.09	1.01 - 1.02	60 - 120	8 - 15	2.2 - 2.7	7.5 - 10 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	18 lbs	81.82
Munich Malt - 10L	3 lbs	13.64
Cara-Pils/Dextrine	8 oz	2.27
Caramel/Crystal Malt - 40L	8 oz	2.27

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	2 oz	90 min	Boil	Pellet	14
Cascade	1 oz	30 min	Boil	Pellet	5.5
Centennial	1 oz	30 min	Boil	Pellet	10
Centennial	2.5 oz	0 min	Boil	Pellet	10
Amarillo Gold	1.5 oz	0 min	Boil	Pellet	8.5
Cascade	1 oz	0 min	Boil	Pellet	5.5
Amarillo Gold	0.5 oz	3 days	Dry Hop	Pellet	8.5
Cascade	0.5 oz	3 days	Dry Hop	Pellet	5.5
Cascade	0.5 oz	3 days	Dry Hop	Pellet	5.5
Cascade	0.5 oz	3 days	Dry Hop	Pellet	5.5
Cascade	0.5 oz	3 days	Dry Hop	Pellet	5.5
Centennial	0.5 oz	3 days	Dry Hop	Pellet	10
Centennial	0.5 oz	3 days	Dry Hop	Pellet	10
Centennial	0.5 oz	3 days	Dry Hop	Pellet	10
Centennial	0.5 oz	3 days	Dry Hop	Pellet	10
Simcoe	0.5 oz	3 days	Dry Hop	Pellet	13
Amarillo Gold	0.25 oz	3 days	Dry Hop	Pellet	8.5
Simcoe	0.25 oz	3 days	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	6.00 g	60 min	Mash	Water Agent
Whirlfloc Tablet	1.00 Items	10 min	Boil	Fining

Yeast

Name	Lab	Attenuation	Temperature
English Ale (WLP002)	White Labs	67%	65°F - 68°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

Download

Download this recipe's BeerXML file

Pilsner Centennial Pale Ale

July 26th, 2014

So I ordered a bunch of bulk hops from Farmhouse Brewing and I have a bunch of pilsner I want to use. I’ve also been loving Founders Centennial IPA so I decided to make a semi-clone of that. The brew day went pretty well except my efficiency was pretty low. Given that I’ve not been able to remedy my efficiency issues I’ll just keep doing what I’m doing and calculate it at 60%. I like this beer very much even though it’s rather hazy right now. It should clear in a few weeks if it lasts that long. I did mash at 152 although I might go a little lower next time as it doesn’t dry as fast as Founders beer does.

For water I added 12 ml of lactic acid and the brewing salts below to 10 gallons of Baton Rouge tap water. May or may not have used a campden tablet since I can never remember that.

This beer ended up placing 2nd in American Pale Ale at the 2014 Dixie Cup in Houston. It also ended up in the mini best of show for American IPA but didn’t place. It started a little harsh for the first month but a little age made it quite smooth. I’m starting to think American hops are just a little harsh for that first 2-4 weeks after fermentation.

A great beer that I’ll definitely make again.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	63.9 IBUs	12.5 SRM	1.057 SG	1.012 SG	5.9 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American IPA	14 B	1.056 - 1.075	1.01 - 1.018	40 - 70	6 - 15	2.2 - 2.7	5.5 - 7.5 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	13 lbs	83.2
Biscuit Malt	1 lbs	6.4
Caramel/Crystal Malt - 40L	0.75 lbs	4.8
Caramunich Malt	0.75 lbs	4.8
Special B Malt	0.125 lbs	0.8

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1 oz	35 min	Boil	Pellet	14
Centennial	1 oz	15 min	Boil	Pellet	10
Centennial	1 oz	10 min	Boil	Pellet	10
Centennial	1 oz	5 min	Boil	Pellet	10
Centennial	1 oz	0 min	Boil	Pellet	10
Centennial	1 oz	4 days	Dry Hop	Pellet	10
Centennial	1 oz	2 days	Dry Hop	Pellet	10

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	7.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent
Whirlfloc Tablet	1.20 Items	15 min	Boil	Fining

Download

Download this recipe's BeerXML file

Milk Stout Plus Oats

June 6th, 2014

So my late May brew day was on May 31st and featured a re-brew of the sweet stout that did so well at the club competition. I did really enjoy drinking that beer so it seemed like the thing to do! The brew day went fine. I was happy to see the original gravity was exactly what I ended up with the first time around so the beer should be pretty close to the first beer. I did make a minor addition by adding a pound of flaked oats based on suggestions I got at the first competition I sent it to. Oh and the notes at the bottom of the report here are wrong as I didn’t do any of the pitching on top of other yeast cakes this time it was simply Safale 05.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
6 gal	60 min	27.1 IBUs	33.9 SRM	1.065	1.014	6.8 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Sweet Stout	13 B	1.044 - 1.06	1.012 - 1.024	20 - 40	30 - 40	2 - 2.4	4 - 6 %

Fermentables

Name	Amount	%
Pale Malt, Maris Otter	11 lbs	68.75
Black (Patent) Malt	1 lbs	6.25
Cara-Pils/Dextrine	1 lbs	6.25
Caramel/Crystal Malt - 80L	1 lbs	6.25
Oats, Flaked	1 lbs	6.25
Milk Sugar (Lactose)	1 lbs	6.25

Hops

Name	Amount	Time	Use	Form	Alpha %
Goldings, East Kent	2 oz	60 min	Boil	Pellet	5

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

Mash

Step	Temperature	Time
Mash In	156°F	45 min
Mash Out	168°F	10 min

Notes

Pitching this on top of the Russian Imperial Stout cake that was pitched on top of the Tomahawk American Pale Cake. The Goldings were US goldings. Water was pre-treated 10 gallons Baton Rouge water Lactic Acid 15.00 ml
Calcium Chloride 5.00 g
Epsom Salt (MgSO4) 5.00 g
Gypsum (Calcium Sulfate) 5.00 g

Download

Download this recipe's BeerXML file

West Coast Pale Ale

April 26th, 2014

So I have a bunch of Citra and Simcoe I need to use. I also have some Cascades and picked up some centennial at LA Homebrew. Going to brew a 50 IBU pale ale given that my wife loves Samuel Adams West Coast IPA which all the hop heads would call a pale ale. Mash temperature will be about 153-154 range. I also am using some Munich 20 hoping the malt character stands up a little more than previous renditions of this beer. I just want a little more malt.

Update 4/30/2013

Brew day went great and the OG was around 1.052. I seem to get the best efficiency with this double batch sparge routine I’ve been running. I was a little low on Citra so the hop additions were more like .8/.8/.8 oz. Smells great, looks great, fermentation appears to be going well at about 70F. Hopefully finishes out to be a good one!

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
5.5 gal	60 min	52.7 IBUs	6.8 SRM	1.051	1.012	5.2 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
American Pale Ale	10 A	1.045 - 1.06	1.01 - 1.015	30 - 45	5 - 14	2.3 - 2.8	4.5 - 6.2 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	10 lbs	83.33
Munich Malt - 20L	1 lbs	8.33
Victory Malt	8 oz	4.17
Vienna Malt	8 oz	4.17

Hops

Name	Amount	Time	Use	Form	Alpha %
Simcoe	1 oz	30 min	Boil	Pellet	13
Centennial	1 oz	10 min	Boil	Pellet	10
Citra	1 oz	5 min	Boil	Pellet	12
Cascade	1 oz	0 min	Boil	Pellet	5.5
Centennial	1 oz	0 min	Boil	Pellet	10
Citra	1 oz	0 min	Boil	Pellet	12
Simcoe	1 oz	0 min	Boil	Pellet	13
Citra	2 oz	0 min	Dry Hop	Pellet	12
Cascade	1.01 oz	0 min	Dry Hop	Pellet	5.5
Simcoe	1.01 oz	0 min	Dry Hop	Pellet	13

Miscs

Name	Amount	Time	Use	Type
Calcium Chloride	5.50 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	5.00 g	60 min	Mash	Water Agent
Gypsum (Calcium Sulfate)	5.00 g	60 min	Mash	Water Agent

Yeast

Name	Lab	Attenuation	Temperature
California Ale V (WLP051)	White Labs	73%	66°F - 70°F

Mash

Step	Temperature	Time
Mash In	150°F	75 min

Download

Download this recipe's BeerXML file

Trashcan Doppelbock

April 13th, 2014

So I bought too much pilsner malt and got a little derailed by moving and house building plans and all that. Time to use all this damn pilsner, spare munich and why the hell did I buy 2 pounds of caramunich when I didn’t need it? Oh and where’d this 2 lbs of vienna come from? What I still have 4 ounces of Hallertauer hanging around? What can I do with all this…..doppelbock should work.

Eh…I still can’t get behind building a mash in beersmith. I need to be in the 153-155 range so I’m hitting it with 40 quarts at 170F. Should lose about 4 gallons to absorption so about 15 gallons needed.

Update 4/23/2014

Well I forgot to update post-brew but at least I wrote it down. OG was about 1.071. I tried a different sparge so it came out a little low on gravity at 63% efficiency. I should’ve stuck with the double batch sparge I’ve been using and it would’ve been right on. Finished well at 1.013 and tastes great. 7.5% ABV so it’ll age nice.

Additionally I considered all the compliments I’ve received recently about young bocks due to hop character so I made a last minute change. At 5 minutes left in the boil I hit it with an ounce of Hersbrucker. The hop character is so fine in this malty beer. I’m excited to get it carbed.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
11 gal	90 min	25.2 IBUs	20.5 SRM	1.076 SG	1.017 SG	7.7 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Doppelbock	5 C	1.072 - 1.112	1.016 - 1.024	16 - 26	6 - 25	2.3 - 2.6	7 - 10 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	21 lbs	61.76
Munich Malt - 20L	5 lbs	14.71
Caramunich Malt	3 lbs	8.82
Vienna Malt	2 lbs	5.88
Aromatic Malt	1 lbs	2.94
Cara-Pils/Dextrine	1 lbs	2.94
Special B Malt	1 lbs	2.94
Light Dry Extract	0 lbs	0

Hops

Name	Amount	Time	Use	Form	Alpha %
Hallertauer Mittelfrueh	4 oz	60 min	Boil	Pellet	4.5

Miscs

Name	Amount	Time	Use	Type
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Lactic Acid	15.00 ml	60 min	Mash	Water Agent
Calcium Chloride	8.00 g	60 min	Mash	Water Agent
Epsom Salt (MgSO4)	4.00 g	60 min	Mash	Water Agent

Download

Download this recipe's BeerXML file

2014 Louisiana Homebrew Club Competition

March 9th, 2014

Yesterday Redstick Brewmasters hosted the Louisiana Homebrew Club Competition. As my Benedict Arnold Milk Stout won first place in stouts and went on to win Best of Show I obviously had a wonderful time. Redstick did a fantastic job lining up Mockler Beverage to host the competition, lining up sponsors, running the competition judging and hosting the judges. Lots of great beer, food and company to spend a Saturday.

The prizes for first place in stouts included a medal, $20 gift card to LA Homebrew, gift card and T-Shirt from the Cove and the wonderful New Belgium Ranger sign below. Best of Show prizes were insane as Blichmann sent quick connects and a therminator, LA Homebrew donated $120 worth of gift gards, $50 donated from the Pelican House, $30 from the Cove and an awesome custom carved tap handle trophy. Honestly I’ve never won so much stuff in my life. This was an insanely wonderful surprise.

A closer look at the awesome tap handle trophy:

North German Altbier

January 22nd, 2014

Recently I had the opportunity to judge alts at Roberts Cover Germanfest. As I’d never had a German alt other than Uerige Sticke I had no idea what to expect but was surprised at how much I enjoyed the beers submitted. So I’ve made it a point to brew my own German altbiers this year starting with 10 gallons of Jamil’s North German Altbier with a minor change of using only half of the roasted malts he used. The reason for this change is the beers I judged seem very dark compared to the description of the style. Most of the alt recipes I’ve seen out there are adaptations of Jamil’s North German Alt or Dusseldorf Alt recipe and I suspect these are where many of the beers I judged came from.

Brew Day Was January 20, 2014

A fairly hectic brew day. Had some pump issues with recirculation and something happened with the screen at the bottom of the mash tun as I couldn’t get it to run clear. I ended up transferring the wort/grain to buckets, resetting the tun, transferring it back, recirculating and getting it straight. Post boil and in to the fermenters everything was right on gravity and tasted/looked really good so no worries. As I suspected the beer is much lighter in color and more akin to the style description.

January 22, 2014

Really strong 2 days of fermentation at 60F and it’s still going. Should be a good beer. It’d better be for 10 gallons.

January 26, 2014

After the great ice storm of 2014 here in Baton Rouge I was a little worried this beer wouldn’t finish out enough. It’s currently at 1.0115 even though with the cold weather my outside storage got it down as low as 50F. The top 1/4 of the fermenter is brightening so I’ll let it sit for another week to polish up before crashing to lager on the yeast for a week. Overall it’s a very bready, very strongly bittered beer with distinct German flavors. Definitely some bready tastes bordering on toasty in there and a full body especially for a 1.048 beer. I think I’m going to really enjoy this one when it’s finished.

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
11 gal	90 min	36.8 IBUs	11.9 SRM	1.048 SG	1.010 SG	5.0 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Northern German Altbier	7 A	1.046 - 1.054	1.01 - 1.015	25 - 40	13 - 19	2.4 - 2.8	4.5 - 5.2 %

Fermentables

Name	Amount	%
Pilsner (2 Row) Ger	18 lbs	85.71
Munich Malt - 10L	2 lbs	9.52
Caramunich Malt	0.5 lbs	2.38
Carafa II	0.25 lbs	1.19
Pale Chocolate Malt	0.25 lbs	1.19

Hops

Name	Amount	Time	Use	Form	Alpha %
Magnum	1.5 oz	60 min	Boil	Pellet	14

Yeast

Name	Lab	Attenuation	Temperature
German Ale (1007)	Wyeast Labs	75%	55°F - 66°F

Download

Download this recipe's BeerXML file