newguy
To err is human, to arrr is pirate
- Joined
- 8/11/06
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Adamiwka Alt
Ale - Düsseldorf AltbierAll Grain
1 Votes Brewer's Notes
Substitute any generic Aussie 2 row for the pale malt in the recipe.
Note that the Spalt hops @ 100 min are actually FWH.
Mash @ 67C for 60 minutes. Ferment @ 16-18C. It's good from that point on, but it does benefit from 6 weeks of cold aging.
If you're curious, it's pronounced AD uh MEW ka and it's a small region very close to where I grew up.
Note that the Spalt hops @ 100 min are actually FWH.
Mash @ 67C for 60 minutes. Ferment @ 16-18C. It's good from that point on, but it does benefit from 6 weeks of cold aging.
If you're curious, it's pronounced AD uh MEW ka and it's a small region very close to where I grew up.
Malt & Fermentables
| % | KG | Fermentable |
|---|---|---|
 | 5.18 kg | Hoepfner Munich Malt |
| 2.94 kg | BB Pale Malt |
| 0.259 kg | Weyermann Caramunich III |
Hops
| Time | Grams | Variety | Form | AA |
|---|---|---|---|---|
 | 92 g | Spalter (Pellet, 4.5AA%, 100mins) | ||
| 26 g | Magnum (Pellet, 14.0AA%, 90mins) |
Yeast
 | 1500 ml | White Labs WLP011 - European Ale |
42L Batch Size
Brew Details
- Original Gravity 1.052 (calc)
- Final Gravity 1.017 (calc)
- Bitterness 50.3 IBU
- Efficiency 82%
- Alcohol 4.53%
- Colour 18 EBC
Fermentation
- Primary 14 days
- Conditioning 6 days
