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| Sly Fox Altbier |
| by Matt Cole |
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(5 gallons, all grain)
OG= 1.052 FG= 1.010 to 1.012
IBU= 30 to 40 SRM= 15 to 18
Ingredients
6 lbs. German pilsner malt
2 lbs. German Munich or Vienna malt
1.25 lbs. Weyermann CaraMunich III or crystal malt (60° Lovibond)
1 to 3 oz. Weyermann Carafa III or black patent malt
6.4 AAU German Spalt hops (1.25 oz. of 5.5% alpha acid) for 80 minutes
1.5 AAU Saaz or Liberty hops (0.5 oz. of 3.1% alpha acid) for 20 minutes
3.1 AAU Saaz or Liberty hops (1 oz. of 3.1% alpha acid) for 5 minutes
Starter of alt yeast (Wyeast 1007 or White Labs WLP036)
3/4 cup corn sugar to prime
Mash grains in one quart of water per pound of malt at 100° F for 15 minutes. Raise to 122° F for 20 minutes, then do a conversion rest at 150° F for 60 minutes. Mash out at 170° F. Sparge with 170° water. Boil time is 80 minutes. Alternatively, a single-step infusion mash can be used at 152° F for 60 minutes. Ferment at 60° to 64° F for six days. Rack to secondary for three weeks at 32° to 40° F. Force- carbonate or prime with 3/4 cup of corn sugar and bottle. Wait two weeks. Extract brewers can substitute 4.25 pounds light DME for the pilsner malt. |
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