Going to do an Alt. Never done a multi step mash and have a EHERMS to do it and wondering what everyone thought about this recipe and step times and does it really make a difference with no high adjunct malts.
Recipe: Altbier TYPE: All Grain
Style: Northern German Altbier
—RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 9.7 SRM SRM RANGE: 13.0-19.0 SRM
IBU: 26.9 IBUs Tinseth IBU RANGE: 25.0-40.0 IBUs
OG: 1.050 SG OG RANGE: 1.046-1.054 SG
FG: 1.012 SG FG RANGE: 1.010-1.015 SG
BU:GU: 0.538 Calories: 151.6 kcal/12oz Est ABV: 5.0 %
EE%: 80.00 % Batch: 6.00 gal Boil: 8.06 gal BT: 90 Mins
—WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 10 lbs 2.3 oz Total Hops: 1.53 oz oz.
—MASH/STEEP PROCESS------MASH PH:5.40 ------
-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
4 lbs 0.1 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 39.5 %
3 lbs 8.8 oz Munich Malt (9.0 SRM) Grain 2 35.0 %
2 lbs 0.5 oz Vienna Malt (Weyermann) (3.0 SRM) Grain 3 20.0 %
8.1 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 4 5.0 %
0.8 oz Black (Patent) Malt (500.0 SRM) Grain 5 0.5 %
Name Description Step Temperat Step Time
Protein Rest 122.0 F 30 min
Saccharification/beta-amylase 144.0 F 30 min
Saccharification/alpha-amylase 158.0 F 20 min
Mash out 170.0 F 10 min
—SPARGE PROCESS—
-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 6.11 gal water at 168.0 F
—BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.041 SG Est OG: 1.050 SG
Amt Name Type # %/IBU
0.93 oz Tradition [6.50 %] - Boil 90.0 min Hop 6 20.1 IBUs
0.30 oz Tradition [6.50 %] - Boil 30.0 min Hop 7 4.7 IBUs
0.30 oz Tettnang [4.50 %] - Boil 15.0 min Hop 8 2.1 IBUs
—FERM PROCESS-----------------------------
Primary Start: 07/15/2012 - 14 Days at 60.0 F
Secondary Start: 07/19/2012 - 60 Days at 38.0 F
Style Carb Range: 2.40-2.80 Vols
Bottling Date: 07/29/2012 with 2.3 Volumes CO2:
—NOTES------------------------------------
