Northern German Altbier NHC 2005

Ed Vandegrift

Northern German Altbier

for 10 U.S. gallons (38 L)

Ingredients

17.0 lb (7.7 kg) Belgian Munich (Ding.) malt

0.5 lb   (227 g) wheat malt (Briess)

0.25 lb (113 g) chocolate malt (Briess)

4.5 oz  (128 g) Spalt whole hops,

4.1% alpha acid (75 min.)

2.5 oz (71 g) Spalt whole hops,

4.1% alpha acid (0 min.)

Wyeast No. 1007 German ale yeast

Forced CO2 to carbonate

Specs

Original Specific Gravity: 1.050

Final Specific Gravity: 1.008

Boiling Time: 90 minutes

Primary Fermentation: 7 days at 65° F (18° C) in plastic

Secondary Fermentation: 7 days at 60° F (16° C) in glass

Directions

Mash grains at 150° F (66° C) for 90 minutes.

Judges’ Comments

“Nice beer with classic components of style. Bitterness in finish could improve with hop finish. Nice beer, to style.”

“A fine German Alt. Only quibble is the malt character. Aroma and flavor! Is a touch assertive, but again, just a quibble. Great brew! Thanks!”