German ale, alt, all-grain
Source: Tony Babinec (email@example.com)
Issue #980, 9/30/92
Grains and hops used should be German. Wyeast has two excellent yeasts
from which to choose, namely #1007 "German ale" and #1338 "European
ale." Of the two, as oft stated in HBD, #1338 produces a maltier, more
complex-tasting beer. If at all possible, chill your fermenter at the
end of primary fermentation to about 40 degrees F, then rack the beer to
secondary and cold-condition the beer for a couple weeks. This is what
the Germans do, and this practice is also recommended by Steve Daniel,
who has won the Nationals numbers of times. The rationale for cold-
conditioning is to drop the yeast out, for the fruity-yeasty flavors
found in English beers are not desired in Alts. Both of the above
Wyeasts drop out well and you get a very bright, clear beer.
A good starting point for a recipe is George and Laurie Fix's "Vienna
Mild," substituting an alt yeast for a lager yeast.
- 8 pounds, pilsner malt (or 6 pounds light, unhopped dme)
- 4 ounces, 10L crystal malt
- 4 ounces, 60L crystal malt
- 4 ounces, 120L crystal malt (assumes 75% extraction
- 6 - 7 AAUs, German hops (Hallertauer, Tettnang)
- Wyeast #1338 or #1007
Cold condition in secondary.