Ingredients with Measurements:
- 5 lbs Munich malt
- 1 lb Vienna malt
- 1 lb Caramunich malt
- 1 oz Hallertau hops
- 1 oz Tettnang hops
- 1 packet of German Ale yeast
- 5 gallons of water
Special equipment needed:
- Mash tun
- Brew kettle
- Fermentation vessel
- Bottling equipment
Step-by-step instructions:
1. Heat 3 gallons of water to 165°F in the mash tun.
2. Add the Munich malt, Vienna malt, and Caramunich malt to the mash tun and stir well.
3. Allow the mash to rest for 60 minutes at 152°F.
4. Heat 4 gallons of water to 170°F in the brew kettle.
5. Sparge the mash with the hot water, collecting the wort in the brew kettle.
6. Bring the wort to a boil and add the Hallertau hops.
7. Boil for 60 minutes, adding the Tettnang hops during the last 10 minutes.
8. Cool the wort to 68°F and transfer it to a fermentation vessel.
9. Pitch the German Ale yeast and ferment for 2 weeks at 68°F.
10. Bottle the beer and allow it to carbonate for 2 weeks at room temperature.
- Time:
Preparation time: 4 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 152°F
- Fermentation temperature: 68°F
Serving size:
- Makes 5 gallons of beer
Nutritional information:
- Calories: 150 per 12 oz serving
- Carbohydrates: 15 g per 12 oz serving
- Alcohol content: 5.5% ABV
Substitutions for ingredients:
- Munich malt can be substituted with Vienna malt
- Vienna malt can be substituted with Pilsner malt
- Hallertau hops can be substituted with Saaz hops
- Tettnang hops can be substituted with Spalt hops
Variations:
- Add 1 lb of honey to the boil for a honey altbier
- Use a different yeast strain for a different flavor profile
Tips and tricks:
- Use a water filter to remove any chlorine or chloramines from the water
- Stir the mash well to ensure even temperature distribution
- Use a hydrometer to measure the specific gravity of the wort before and after fermentation to determine the alcohol content
Storage instructions:
- Store the beer in a cool, dark place for up to 6 months
Reheating instructions:
- N/A
Presentation ideas:
- Serve in a traditional German beer stein
Garnishes:
- N/A
Pairings:
- German sausages and pretzels
Suggested side dishes:
- Potato salad
- Sauerkraut
Troubleshooting advice:
- If the beer is too bitter, reduce the amount of hops used in the boil
- If the beer is too sweet, reduce the amount of malt used in the mash
Food safety advice:
- Clean and sanitize all equipment before use to prevent contamination
Food history:
- Altbier is a traditional beer style from the city of Düsseldorf, Germany
Flavor profiles:
- Münchner Altbier is a malty, slightly sweet beer with a moderate hop bitterness
Serving suggestions:
- Serve cold, around 45°F
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: German