Plan is to develop strongly malty but clean Altbier, with higher gravity than per style. This is basically in the range of a Dopplesticke, but with lower IBUs than that style calls for. Still, higher IBUs (around 30) to balance strong malt. Mash at 152 to develop more fermentable wort. Can cut extra Munich if needed. Try to ferment at around 56F to minimize fruity esters for about 6-7d, transfer to corny for lagering for at least two weeks.
Strike water: 15 gallons, 12 gallons into boil; should give 11 gallons into fermenter.
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Last Updated: 2025-12-18 03:49 UTC
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NEW Water Requirements:
Altbier UberSticke 2.0
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Water Requirements:
Altbier UberSticke 2.0
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