Pseudo-Alt

Name: Pseudo-Alt
Prep time: 1 h 20 min
Cook time: 1 h
Total time: 242 h 20 min
Yield: 21 liters
Cuisine: Beer
Ingredients: 3.6 kg Bohemian Pilsner; 0.9 kg Munich; 0.25 kg Bestmalz - BEST Biscuit; 0.25 kg Briess - Caramel Vienne 20L Malt; 0.15 kg Melanoidin; 14.2 g Warrior (boil, 60 min); 28.3 g Hallertau Mittelfrüh (boil, 15 min); 28.3 g Tettnang (whirlpool, 0 min); Krispy yeast; 3.1 ml Lactic acid (88%)

7B. Altbier · 5.9% ABV · 31 IBU · OG 1.056 · FG 1.011 · 7 SRM · 21 L batch · by Lucas

Pseudo-Alt is a homebrew Altbier recipe.

Full recipe details

Vitals

OG 1.056
FG 1.011
ABV 5.9%
IBU 31
Color 7 SRM
Est. mash pH 5.40
185 cal / 355 mL
17.1 g carbs / 355 mL

Fermentables

3.6 kg — Bohemian Pilsner (2 °L)
0.9 kg — Munich (6 °L)
0.25 kg — Bestmalz - BEST Biscuit (20 °L)
0.25 kg — Briess - Caramel Vienne 20L Malt (20 °L)
0.15 kg — Melanoidin (25 °L)

Hops

14.2 g — Warrior (15.5% AA, boil, 60 min)
28.3 g — Hallertau Mittelfrüh (4% AA, boil, 15 min)
28.3 g — Tettnang (4.5% AA, whirlpool)

Yeast

Krispy

Other ingredients

3.1 ml — Lactic acid (88%)

Water

Source (Montreal): Ca 31, Mg 8, Na 15, Cl 26, SO₄ 22, HCO₃ 0 ppm
Salts: Gypsum 1.5 g, CaCl₂ 2 g
Target: Munich Helles

Mash schedule

Saccharification — 66°C for 80 min

Fermentation

Primary — 22°C for 10 days

Process

Efficiency: 75%
Boil: 60 min
Boil-off: 4 L/hr
Mash thickness: 2.7 L/kg
Batch volume: 21 L