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A little Albert's Atomic Altbier recipe, some nice specialty grains, oak-aging, and a kickass name offered by @Shrike, and I brewed my first beer of 2017!

 

Amberetto Oak-aged Altbier

 

Grand Bohemian Czech Pilsner HME

Briess Sparkling Amber DME, 0.5 lb.

Briess Caramel 60, 4 oz. by vol.

Briess Pilsen, 4 oz.

Weyermann CaraMunich Type II, 4 oz.

Weyermann Vienna, 4 oz.

German Tetnang, 0.5 oz. 10 min. boil (with DME)

Safale K-97, ferment cool (<62 F)

 

Add amaretto-infused oak chips after 4-5 days primary fermentation.

 

Following carbonation, lager for 4-8 weeks @ 40 F.  Serve @ 48 F.  Repeat as necessary.

 

OG was 1.046

 

 

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On ‎1‎/‎24‎/‎2017 at 7:18 AM, Bonsai & Brew said:

 

It's good.  The K-97 produced a fairly clean lager profile, while the amaretto-oak carries nicely into the finish.  It will be interesting to see how the flavors develop following the extended lagering.  Stay tuned!?

Reading back through the Forum I found this again. Did you post a follow up with your update?

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2 hours ago, D Kristof said:

Reading back through the Forum I found this again. Did you post a follow up with your update?

 

I'm 94.9% sure that I drank the last bottle this past Spring but I'm gonna check inventory anyway.  You could definitely still pick up on the barrel-aging but the amaretto flavor had faded considerably.  You got me thinking about an all-grain version though, so thanks!:)

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