Chill to 62°F (16°C) and hold for one week, then let free-rise to high 60s Fahrenheit (20°C) to finish. After conditioning, age cold for three weeks or more.
Ferment a little warm, again, to bump up total attenuation. 68F/20C is warm for an Alt, but the 1007 doesn’t produce much of an ester profile and a larger-than-strictly-necessary pitch will keep the esters away, so you can get away with it. Leave it go for about two weeks at that temperature, and then cold-crash and lager for another two weeks. Package, carbonate to 2 volumes of CO2.
(My notes: it needs 2 months for lagering at least and priming sugar up to 2,2 volumes of CO2)
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NEW Water Requirements:
Ulrike Meinhops
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Water Requirements:
Ulrike Meinhops
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Recipe Cost
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Gallons
Cost €
Cost %
Fermentables
€
Steeping Grains (Extract Only)
€
Hops
€
Yeast
€
Other
€
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€0.00
Cost Per Pint
€0.00
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