Brewed 25 Jun 2016 | Bottled 2 Jul 2016 | Yield 18 L / 5.4% (13.2°P → 3.1°P)
This is another running-a-recipe brew, this time with SIOS UrAlt. Characterized as an “original Altbier”, it’s dark but crisp and refreshing. I ran this recipe because I wanted something a little darker to drink through the winter, and it’s not disappointing.
- 3470g Pilsner Malt
- 380g Münchner Malt
- 280g Light Wheat Malt (4 EBC)
- 140g Caramel Malt (25 EBC)
- 150g Roasted Wheat (1000 EBC)
I mashed in 20L water at 46°C, and ran the five-rest mash program called for by the recipe:
- 10 min @ 46°C
- 10 min @ 53°C
- 30 min @ 62°C
- 15 min @ 72°C
- 5 min @ 78°C
I sparged with 9L at 78°C, two liters at a time. Mashing out took about 60 minutes.
I boiled the wort for five minutes before adding the first hops, then added hops as follows, as called for by the recipe:
- Bittering: 60 min 20g 12.5% Magnum
- Flavor: 20 min 30g 2.4% Tettnanger
- Aroma: 5 min 26g 13.2% Saazer
Pitching and Fermentation
Cooling to 24°C with an immersion cooler took 27 minutes. Initial gravity was 13.2°P. I pitched Wyeast 2565 Kölsch; fermentation started after about 6 hours, and lasted 4 days. Temperature during fermentation remained near 24°C. Final gravity was 3.1°P, for 5.4% ABV.
I moved 17L to the bottling bucket on 2 July, adding 120g light dry malt extract dissolved in 300mL water for priming. 11.8L of this I put in bottles, the remaining 6.2 in a corny keg.
How is it, then?
Dark but crisp. The Kölsch yeast gives it a definite ale character, but it’s not too… kölschy.