Alt Ale Altbier

Mash grains at 152°F (67°C) for 60 minutes. Lauter, sparge, and collect enough wort to yield 5.5 gallons (20.8 liters) of wort after the 90-minute boil, usually about 6.75 gal. (25.6 L).

Boil 90 minutes, adding hops and Whirlfloc at the indicated times. After the boil, chill wort to 62°F (17°C) and pitch yeast.

Ferment at 62°F (17°C) for 10 days. When fermentation is complete, rack to secondary and continue to hold at 62°F (17°C) for 7 to 10 days.

Optionally lager the finished beer for up to 4 weeks at approximately 34°F (1°C). Bottle or keg with 2.5 to 2.7 vol. (5 to 5.4 g/L) of carbon dioxide.

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