Bearded Tree Altbier
Experience the rich maltiness of traditional Altbier, a German ale that perfectly strikes a balance between sweetness and dryness. This recipe highlights a blend of crystal malts to impart a caramel-like flavor and a well-rounded hop profile that delivers a complex finish. Perfect for gatherings, this brew embodies the essence of German craftsmanship.
ingredients
- 9 lbs Munich malt
- 1 lb Crystal malt (40L)
- 0.5 lb Caramunich malt
- 0.5 lb Pilsner malt
- 0.75 oz Hallertau hops (bittering, 60 min)
- 0.5 oz Tettnang hops (flavor, 15 min)
- 0.5 oz Spalt hops (aroma, 5 min)
- 1 packet Wyeast 1007 German Ale yeast
- 5 oz priming sugar (for bottling)
- 5 gallons water
steps
- 1.
Heat 3 gallons of water to 165°F and mash in the Munich, Crystal, Caramunich, and Pilsner malts, maintaining a temperature of 152°F for 60 minutes.
- 2.
Sparge with 170°F water until you collect 6.5 gallons of wort in the brew kettle.
- 3.
Bring the wort to a boil and add the Hallertau hops, boiling for 60 minutes.
- 4.
Add Tettnang hops at 15 minutes left in the boil.
- 5.
Add Spalt hops in the last 5 minutes of the boil.
- 6.
Cool the wort quickly using a wort chiller and transfer to a sanitized fermentation vessel.
- 7.
Pitch the Wyeast 1007 German Ale yeast into the cooled wort.
- 8.
Ferment at 65-70°F for about two weeks until fermentation is complete.
- 9.
Bottle with priming sugar and let condition for 2-3 weeks at room temperature.
- 10.
Chill, serve, and enjoy your refreshing Altbier!