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Found 3 results

  1. Here's what I've got so far based on very limited research: Munster Altbier 2-gallon, Mash-in-Sack Weyermann Pilsner, 2.2 lb. Wheat (malted, or raw via cereal mash), 1.5 lb. Weyermann Acidulated malt, 0.2 lb (late mash addition) Weyermann Melanoidin, 0.18 lb. Magnum FWH, 0.2 oz., 50 min. Hallertau, 0.5 oz., 15 min. Hallertau, 0.25 oz., 5 min. Yeast nutrient Safale (you guessed it) K-97, fermented cool OG 1.053 IBU 30 SRM 6
  2. 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
  3. Back in June, @MichaelL had a Double Bag from Long Trail Brewing Co., a double-alt style beer. I thought it sounded like something I might like, so I crafted a mostly-grain version and, with only a few bottles left, waited until now to post the recipe. Old August Altbier Weyermann Munich Type 1, 2.0 lb. Weyermann Pilsener, 1.0 lb. BrewMax Pale LME, 1.1 lb. Chateau Biscuit, 0.25 lb. Melanoidin malt, 0.18 lb. Carafa Special II, 0.12 lb. Magnum, 0.25 oz., 45 min. Tradition, 0.5 oz., 20 min. Spalter Select, 0.5 oz., 5 min. Safale K-97 Dry Ale yeast Mash 60 min. @ 150 F. Sparge. 60 min. boil LME @ flame-out. Ferment cool, 60 F. OG 1.058 SRM 17 IBU 36 ?
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