RECIPE
INITIAL RELEASE: 1984
BATCH SIZE: 10.0 Bbl
Altbier
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MALT _ _
Pale Malt
Munich Malt
Caramel 40L
Roast Malt
Chocolate Malt
550
60
50
11
9
HOPS _ _
Alchemy
90 min BKO
Willamette
0 min BKO
BKO= Before end of boil
lbs
lbs
lbs
lbs
lbs
__
2.4 lbs
3.7 lbs
(15.4% alpha)
(5.5% alpha)
ADDITIVES _ _
Mash Salts
Kettle Salts
Irish Moss
.75 lbs CaSO 4
1.0 lbs CaSO 4
.16 lbs
TARGET PARAMETERS _ _
Mash - in
Rest Time
Conversion Temp
Rest Time
130 - 135 o F
15 min
159 - 160 o F
30 min
Kettle Full Plato
Fermentation Temp
11.5 o P
68 o F
Original Gravity
Terminal Gravity (AE)
Bitterness Target
ABV Target
12.0 o P
2.3 o P
40 IBUs
5.0%
Yeast
Pitching Rate
Alt Yeast
12 Million/ml
__
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CHOW! Summer 2011 9