Beer Forum

Chaz wrote:I'm really not a fan of of C75/80 in most anything...

Oh geez. I am a pretty new brewer so this feels like playing 20 questions with an idiot.

I really appreciate your input though.

thomscottson wrote:

Chaz wrote:I'm really not a fan of of C75/80 in most anything...

Oh geez. I am a pretty new brewer so this feels like playing 20 questions with an idiot.

I really appreciate your input though.

Haha, I'm just trying to be sort of ambiguous and steer you closer. Anything C75/C80 or above I just tend not to like unless in small amounts, so I wouldn't use it. A pound of something lighter than that would be fine...

From the Alaskan Web site-
1.054 OG
22 SRM
18 IBUs
5.3%ABV


Here's how I got it to hit 22 SRM given it uses a lb of crystal 60
The only way I could make it work at these weights and proportions
was to add a little bit (4oz ea) of special B and black patent

But 22 SRM seems dark.


Recipe Calculation
08C. Koelsch And Altbier, Northern German Altbier All-grain
OG 1.054
FG 1.014
IBU 18
ABV 5.2 %
SRM 22

Specifics

Boil Volume 6.5 gallons
Batch Size 5 gallons
Yeast 75% AA

Fermentables
% Weight Weight (lbs) Grain Gravity Points Color

85.0 % 8.50 American Two-row Pale 47.2 3.1
10.0 % 1.00 American Crystal 60L 5.1 12.0
2.5 % 0.25 Black Patent 1.1 25.0
2.5 % 0.25 Belgian Special B 1.1 11.1
10.00 54.5

Hops
% Wt Weight (oz) Hop Form AA% AAU Boil Time Utilization IBU
33.3 % 0.50 Cascade Whole/Plug 6.6 3.3 60 0.249 12.3
33.3 % 0.50 Czech Saaz Whole/Plug 5.0 2.5 10 0.090 3.4
33.3 % 0.50 Czech Saaz Whole/Plug 5.0 2.5 5 0.050 1.9
1.50 17.5

22 is correct, analyzed, not calculated. It averages around 22 +/- a few (I get monthly reports of all the finished tanks and how they compare to spec). If I were to plug the actual grist bill into Beersmith, they spit out a number that's about 40% lower.

Which just lead to me think since everyone's process/equipment is different... We use a mash filter press instead of a traditional lauter tun. The malt is essentially pulverized in a hammer mill when mashing in; really, really, fine grist. So we might get more color extraction from that...?

Thanks for all the help, I will hopefully make this in the next few weeks, depending on fermenter space available, and I will be sure to post my results.

Thanks for the information chaz, i enjoyed reading this thread.

I just brewed a No. German Alt and this was my bill:

Amt Name Type # %
9 lbs Pilsner (2 Row) Bel (2.0 SRM) 69.2 %
3 lbs Munich Malt (9.0 SRM) 23.1 %
4.0 oz Carafa II (412.0 SRM) 1.9 %
4.0 oz Caramunich Malt (56.0 SRM) 1.9 %
4.0 oz Chocolate, Pale (200.0 SRM) 1.9 %
4.0 oz Melanoiden Malt (20.0 SRM) 1.9 %
Amt Name Type # %/IBU
1.00 oz Magnum [12.00 %] - Boil 60.0 min 31.0 IBUs
0.50 oz Liberty [4.30 %] - Boil 10.0 min 2.0 IBUs
Wyeast 1007
Started at 1.048 finished at 1.010
Fermented at 65* F

It turned out slightly darker than AK Amber, but the flavors are all there and the bitterness seems very close.

I will be serving it at NCHF (nor cal homebrew festival) and I entered it in Oaktoberfest in Oakland. I will let this thread know how it did in the Category. (results on Oct. 4)

I don't know why I went with black patent when I normally would go straight to carafa special malt for something like this.