Hop Barley and the Alers

Recipe: Amber Ale / Altbier-style

Amber ale roughly in the style of Düsseldorf Altbier. Recipe from John Allison. Ingredients given away at the Feb2002 meeting and brewed by Eric Belmont for the Mar2002 meeting.

Fermentables

• 7.5 lbs Alexanders Munich malt extract syrup
• 0.5 lbs Briess dextrin malt (steeped in 150F water for 15min)

Hops

• about 17.8 HBU German noble hops (or similar) boiled for 60 min
• Spalter Spalt hops are the standard
• I used Northern Brewer and Hallertau since that's what the shop had

Procedure

• OG 1054 in 5.5 gallons
• White Labs WLP320 American Hefeweizen yeast (this is the Widmer yeast, which came from Zum Uerige in Düsseldorf)
• Wyeast 1338 or 1007 could also be used