Northern German Altbier – All Grain GONE


General Info

First day brewing with the new Monster mill. May need to make adjustments if efficiency suffers.

Added 5.2 buffer to mash.

Could only cool to 74°F - fermenting in basement where it's around 66°F.

Mash temp was 148°F for 60 min.

Malts and Grains

Amount Malt/Grain %
15.00 pounds German Pilsen Malt (2-Row) 73.2%
4.00 pounds German Light Munich Malt 19.5%
1.00 pounds German CaraMunich Malt I 4.9%
0.25 pounds German Carafa III De-Husked Malt 1.2%
0.25 pounds British Pale Chocolate 1.2%
20.50 pounds Total Grain Weight 100%


Amount Non-Fermentable Time
1/4 tsp. Super Moss 15 minutes


Amount Hop Time AA
1.40 ounces Magnum 60 min 10.0%
1.00 ounces Hallertauer Gold 20 min 4.5%
2.40 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
German Ale Wyeast 1007 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile London, England

Fermentation and Aging

14 days @ 66° F
60 days @ 35° F

Alternate Universe

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 6.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 8.5    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.058 / 14.3° P    
Mash PH:      
Boil PH:      

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