Low Drawbridge German Altbier Recipe

"Low Drawbridge" Altbier
Mixed Styles - Altbier/German Ale

5 lbs. Amber Dry Malt Extract
12 oz. Belgian Caravienne Malt
6 oz. U.S. Munich Malt
2 oz. Belgian Special B Malt
1 tsp. Gypsum
1/3 tsp. Calcium Chloride
1 tsp Irish Moss
3/4 oz. Hallertau Hop Pellets
(60 min.) 10.80 IBU
1 oz. Hallertau Hop Pellets
(30 min.) 4.97 IBU
1/2 oz. Tettnang Hop Pellets
(30 min.) 2.48 IBU
3 oz. Tettnang Hop Pellets
(5 min.) 7.45 IBU
Water to 5 gallons
3/4 cup Corn Sugar for priming
1 pack #WLP029 Alt/Kolsch Yeast

SG 1.048 IBU 25.70

Briess Amber Dry Malt Extract - 5 lb
Belgian Caravienne Malt - 20L - 1 lb.
A light crystal/caramel malt made in Belgium. Due to the caramelisation and low drying temperatures, its specific taste is achieved with light fruit character in addition to sweetness.
Belgian Special B® Malt - 150L - 1 lb.
Gives intense color and raisin-like flavors while imparting a rich malty taste and a hint of nut and plum flavor as well.
WEYERMANN German Munich Malt - 5.1 - 7.0L - 1 lb.
Average rating:
Amber color (5.1 - 7.0L) lager malt that produces full body and smooth mouthfeel with strong maltiness and rich aromas of light caramel, honey, and bread. OK to use for up to 100% of malt bill.
Gypsum - Calcium Sulphate 2 oz.
Calcium Chloride 4 oz.
Average rating:
Irish Moss Kettle Fining - 2 oz
Average rating:
Corn Sugar for Priming, 5 oz

Low Drawbridge German Altbier Recipe

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