Alty Beer Type: All Grain Date: 1/14/2004 Batch Size: 5.00 gal Brewer: Brad Smith Boil Size: 6.00 gal Asst Brewer: Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 70.00 Taste Notes: Nice malty flavor with a pretty good balance. Not a bad Alt at all! Ingredients Amount Item Type % or IBU 6.00 lb Munich Malt (7.0 SRM) Grain 56.43 % 4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 37.62 % 0.50 lb Aromatic Malt (4.5 SRM) Grain 4.70 % 0.13 lb Black (Patent) Malt (500.0 SRM) Grain 1.24 % 1.50 oz Tettnang [4.50 %] (60 min) Hops 23.8 IBU 0.50 oz Tettnang [4.50 %] (30 min) Hops 6.1 IBU 1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale Beer Profile Est Original Gravity: 1.054 SG Measured Original Gravity: 1.059 SG Est Final Gravity: 1.013 SG Measured Final Gravity: 1.016 SG Estimated Alcohol by Vol: 5.37 % Actual Alcohol by Vol: 5.61 % Bitterness: 29.9 IBU Calories: 265 cal/pint Est Color: 13.1 SRM Color: Color Mash Profile Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 10.63 lb Sparge Water: 4.20 gal Grain Temperature: 45.0 F Sparge Temperature: 168.0 F TunTemperature: 45.0 F Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH Single Infusion, Light Body, No Mash Out Step Time Name Description Step Temp 75 min Mash In Add 13.29 qt of water at 169.8 F 150.0 F Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time). Carbonation and Storage Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4 Pressure/Weight: 11.7 PSI Carbonation Used: - Keg/Bottling Temperature: 41.0 F Age for: 28.0 days Storage Temperature: 50.0 F Notes Credit to Mark Rasheed for providing the original recipe from which this is derived.