Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
16.1%
German CaraMunich Malt I
0.81 lbs|6%
Type
Grain
Origin
Germany
Color
30.0-38.0 SRM
PPG
60.0
Info
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales. Results include increased fullness, heightened aroma and fuller flavor. Use 1 - 5% for light or pale beers.
6%
British Black Patent Malt
0.06 lbs|0.4%
Type
Grain
Origin
United Kingdom
Color
500.0-600.0 SRM
PPG
41.0
Info
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
Hops
0.50 oz
Magnum12.0%
60 min Boil
1.00 oz
Tettnanger3.0%
20 min Boil
Yeasts
1 pkg
German Ale1007
Wyeast
Equipment Profile8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
5.00gal
Boil Volume
6.50gal
Evaporation Rate
11.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
0.50gal
Mash Profile Single Infusion Mash, Extra Light Bodied Beer, No Mash Out
Mash Steps
Step 1
Mash In90 min
147°F
Fermentation and Aging
3 days
Primary
64°F
11 days
Secondary
67°F
Water Profile Highlands Ranch, Colorado
Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4
General Info
An "imperialized" version of an altbier
Procedure
Add yeast at 64 degrees and maintain the temperature until fermentation is active. Raise the temperature 1 degree every day until it reaches 67. Finish fermentation at that temperature.
