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Northern German Altbier Beer recipe
Original gravity: 12oPl
Alcohol: 4.8%
Colour: 26 EBC
Bitterness: 35 IBU
This recipe is an example of traditional German Altbier, with a brown coppery color. Such Altbier has a pronounced bitterness balanced with strong malty flavors and caramelized flavors.

INGREDIENTS / HL (1 hectolitre = 100 litres)

Château Pilsen 2RS 8.7 kg/hl
Château Vienna 8.7 kg/hl
Château Cara Clair 1.3 kg/hl
Château Cara Crystal (NEW!) 2.2 kg/hl
Château Black 0.26 kg/hl

Magnum 120 g/hl

SafAle K-97 50 - 80 g/hl

Mashing Temperature

Step 1: Mashing
Mash in at 62°C during 60 minutes
Rest at 72°C during 10 minutes
Rest at 78°C during 2 minutes
Step 2: Filtration
Step 3: Boiling
Duration: 70 minutes
Add 120 g of Magnum at the beginning of boiling
Remove the trub
Step 4: Cooling
Step 5: Fermentation at 20°C (7 days)
Then mature during 2 weeks at 2°C

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