Altbier literally means Old Beer and is associated with the city of Dusseldorf. In Canada it is most likely to appear on beer menus in the fall, especially at Oktoberfest themed events. However, that unfairly puts this beer into too narrow of a space. It is flavourful yet sessionable. As Em Sauter’s comic demonstrates, this beer style should feel equally at home with bratwurst as it should with a spicy Bahn Mi or decadent mole chicken. The recipe provided by Sarah McCambridge showcases our Kananaskis malt beautifully.
Vital Statistics:
ABV: 4.5% SRM: 11 IBU: 29.5 OG: 1.046 FG: 1.012
Ingredients:
|
Malt |
19L Batch |
10hL Batch |
|
Brewhouse Efficiency: 73% |
Brewhouse Efficiency: 82% |
|
|
Volume of Mash Water: 10L |
Volume of Mash Water: 468 hL |
|
|
Volume of Sparge Water 20L |
Volume of Sparge Water 760L |
|
|
Amount in KG |
Amount in KG |
|
|
Parkland Pale – Red Shed (72.5%) |
2.75 |
130 |
|
Kananaskis - Red Shed (21%) |
0.80 |
38 |
|
Light Chocolate - Red Shed (6.5%) |
0.25 |
11.5 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in gram |
Amount in KG |
|||
|
Northern Brewer AA 8.5% |
60 Minutes |
28 |
26 |
1.243 |
|
Hallertauer Mittelfrueh AA 4% |
10 Minutes |
1.5 |
7.75 |
0.370 |
Yeast: Escarpment Labs Kolsch Ale
Strike Water Temperature: 73°C
Water Profile: Cologne
Mash Rest Temperature: 66°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
● Heat strike water to 73c
● Add all malt and brewing salts to strike water
● Adjust mash ph with appropriate acid to reach desired brewing target
● Mash rest temp 66c for 1 hour. Confirm with iodine test
● Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
● Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
● Boil target volume of wort. Length 70 min
● Add Northern Brewer at 60min
● Add Hallertauer Mittelfrueh, Whrilfloc or Irish Moss at 10min
Cooling:
● Rapidly cool the wort with an ice bath or through a heat exchanger
● Add lightly diluted Yeast Lightening
Fermentation:
● Collect cooled wort into fermentation vessel
● Add oxygen through carb stone or by rapidly shaking volume
● Pitch Kolsch Ale at 10c
● Day 2 step fermentation temperature to 11c
● Day 3 step fermentation temperature to 12c
● Allow beer to ferment until 3 days of same gravity reading
● Step the temperature down by 2 degrees until you reach 0c.
● After reaching 0c count 4 weeks on the calendar and mark that as your packaging day.
● Proceed to packaging in either canning, bottling or kegging
● Enjoy this beer at 2.6 volumes of CO2