The following is a recipe for Altbier (German for “Old Beer”) that I brewed on August 25, and bottled september 2. The most common Altbier (that I can think of) is Alaskan Amber – so use that as a frame of reference. It’s an easy-drinking style of beer that is pleasing to many palates.
- 1 lb of crystal 40
- ¾ lbs carapils
- .5 lb chocolate 250
- 5 lbs Amber DME
- 1 oz Tettnager @ the boil
- 1 oz Perle @ 30 min
- 1 oz Saaz with 10 minutes left
- WYEAST 1007 German Ale
Bring 4 gallons of water to 150 degrees and steep grains for 30 minutes. Bring to a boil. Mix in DME and return to a boil (60 minute full-boil). Add Tettnager at the boil. Add Perle after 30 minutes. Add Saaz and 1 tsp of irish moss with 10 minutes left in the boil. Cool to 85 degrees, funnel into carboy, add water to total 5.5 gallons, and pitch yeast. Ferment for 8-10 days, and bottle. Allow 2-3 weeks for full-flavor development.
This is a nice, mellow brew with a pleasant but not overwhelming hoppy finish. The milder choice of hops and medium malt content results in a smooth drinking beer with a medium body. I could drink this one all day!