| Name | Amount | Use |
|---|---|---|
| Floor malted bohemian pilsner malt | 6.0 lb68 % | Mash |
| Bonlander | 1.0 lb11 % | Mash |
| Global Malt Dark Munich | 0.5 lb5 % | Mash |
| Honey Malt | 0.5 lb5 % | Mash |
| 6-Row Brewers Malt | 0.5 lb5 % | Mash |
| Aromatic Barley Malt | 0.25 lb2 % | Mash |
| Name | Amount | Time | Use |
|---|---|---|---|
| Czech Saaz | 1.0 oz | 45 min | Boil |
| Hallertauer Mittelfrüh Germany | 1.0 oz | 30 min | Boil |
| Name | Lab | Temp |
|---|---|---|
| German Ale/Kölsch Yeast WLP029 | White Labs | 65°F – 69°F |
| Name | Amount | Time | Use |
|---|---|---|---|
| Whirlfloc Tablet | 1.0 each | 10.0 min | Boil |
I was aiming for a sessionable amber pseudolager with a strong malty backbone and a slightly dry bitterness... and that's what I got. Fermented at 61 degrees for about ten days when we had a hot streak that shot it up over 67. Came back down after three days, and stayed around 61 for the remainder of the ferment. It is what the name says: An Oktoberfest inspired Altbier.
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