Mark's
North German Alt
By Mark
Garwatoski
1st
Place Ribbon / 1st Place Best of Show 2006 Shamrock Open
| Batch
Size (Gal): |
11.00 |
Wort
Size (Gal): |
11.00 |
| Total
Grain (Lbs): |
23.38 |
|
|
| Anticipated
OG: |
1.058 |
Plato: |
14.37 |
| Anticipated
SRM: |
15.5 |
|
|
| Anticipated
IBU: |
30.1 |
|
|
| Brewhouse
Efficiency: |
73 |
% |
|
| Wort
Boil Time: |
60 |
Minutes |
|
| % |
Amount |
Name |
Origin |
Potential |
SRM |
| 59.9 |
14.00
lbs. |
Munich
Malt |
Best
Malz |
1.038 |
7 |
| 34.2 |
8.00
lbs. |
Halcyon |
England |
1.038 |
2 |
| 4.3 |
1.00
lbs. |
CaraMunich
Malt |
Belgium |
1.033 |
75 |
| 1.6 |
0.38
lbs. |
Carafa |
Germany |
1.030 |
400 |
Potential represented as SG per pound per gallon.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil
Time |
| 1.50
oz. |
Tettnanger
Tettnang |
Pellet |
5.00 |
4.7 |
First
WH |
| 4.00
oz. |
Spalter
Spalt |
Pellet |
3.50 |
25.3 |
60
min |
WYeast 1007 German Ale
| Mash
Type: |
Single
Step |
|
| Grain
Lbs: |
23.38 |
|
| Water
Qts: |
31.56 |
Before
Additional Infusions |
| Water
Gal: |
7.89 |
Before
Additional Infusions |
| Qts
Water Per Lbs Grain: |
1.35 |
Before
Additional Infusions |
| Rest |
Temp |
Time |
| Saccharification
Rest: |
150 |
60
Min |
| Mash-out
Rest: |
165 |
10
Min |
| Sparge: |
0 |
0
Min |
Total Mash Volume Gal: 9.76 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash
Brewing Software |