SCHMALTZ ALT BIER
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1/2 lb 6 Row Malted Barley
- 1/2 lb German Pilsner Malt
- 3 oz Dehusked Carafa II®
- 1/4 lb Weyerman Carahell® Malt
- 1/4 lb German Light Malted Wheat
- 3 lbs Light Liquid Malt ExtractDME
- 3 lbs Light Dry Malt Extract
- 1oz Saaz Hops (60 min.)60 minute full boil time
- 1 oz Saaz Hops (15 min.)45 minutes into the boil
- WLP036 Dusseldorf Alt Ale
- Wyeast German Ale 1007
- Fermentis Dry Active
- Safale SO-5
- 1 tsp Brew Saltz
- 1 tsp Irish Moss
- If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to add it after the wort has cooled, step 10.
- Put grains into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 160° then turn off heat and add grain bag.
DO NOT add grains to water above 165° F.
- Let grains rest down to 125ºF, about 30 minutes. Stir grain bag gently from time to time and leave pot uncovered.
- Remove grain bag and let it drain into the brew pot.
DO NOT squeeze grain bag.
- Rinse grains over brew pot by slowly pouring 1 cup of HOT water over the top of the grain bag. Discard grains.
- With the heat off, add the liquid malt extract only. Stir well making sure malt extract is completely disolved. Turn on heat and while stirring bring to a boil.
- Make note of the time the boil starts and add the 1 oz of Saaz hops. You will be doing a 60 minute boil.
Do not boil too hard, make sure it is a calm boil.
- After 45 minutes of boil time, turn off heat. Add the 3 lbs of Light Dry Malt Extract and gently stir for a few minutes, making sure the extract is completely disolved. Add 1 oz of Saaz hops along with the Irish Moss. Turn on heat and continue to boil for an additional 15 minutes.
- Turn off heat. Cool the wort and add to fermenter on top of 2 gallons of very cold / ice water. HINT: 8 lbs of filtered ice = 1 gallon of water.
- Top off to 5 gallons. After the wort cools to 80° or below open the yeast package and pour the contents on top of the wort.
- Ferment for 7-10 days at 68°-72° F.
Optional: You can transfer from primary to secondary after 5 days and leave in secondary for 7 days.
- The final specific gravity should be 1.010-1.012. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days.
Chill as needed and enjoy!
Schmaltz Alt Bier Recipe
Click here for a downloadbale, printer friendly version of recipe.