Lugger Altbier
25 liters
OG: 1056
FG: 1013
Alc.Vol.: 5,6%
IBU: 32
Malts and adjuncts:
Muenchner malt Type 1 - 4,4kg
Weizen hell - 2,0kg
CaraAmber - 0,8kg
Carafa spec.III - 0,06kg
Mashing:
Strike water 24 liters, 68*C
Mashing steps:
80min - 66*C
10min - 72*C
Mash-out 10 min - 78*C
Sparge volum 15 liters
Boiling - 90 min
Hop additions:
Vorderwuerze 18g Tettnang (3,8%)
60min - 25g Tradition (5,5%)
15min - 25g Tradition (5,5%)
3min - 20g Tettnang (3,8%)
0min - 30g Tradition (5,5%)
15min - Yeast nutrient 1/2 teaspoon
15min - 1g Protafloc
Note: Vorderwuerze is added to the wort while sparging.
Yeast 1pk Fermentis US-05
rehydrated
Pitching temperatur - 19*C
Fermenting:
14 days - 19*C
Cold-crashed for 2 days.
Carbonation:
Bottled with 7,5g/liter table suga
2 weeks carbonation at room temperature
Maturing/Conditioning:
12 weeks at about 2-4*C
