Alt

Category German Ale
Recipe Type All Grain
German ales include: Alt (Dusseldorf), Kolsch (Koln) and Weizens (Bavaria). Alt is made from the German Ale yeast and then cold conditioned for up to four weeks. These ales are usually fermented at colder temps than British ones (55 fahrenheit) The longer cold maturation yields a smoother, cleaner ale than the British ones.

Hops
2 oz Perle hops (boil 60 minutes)
1 oz Perle (boil 30 minutes)

Other
Pale malt 90% of mash
Crystal malt 7% of mash
Wheat malt 3--10% of mash (vary percents accordingly)

Yeast 1 litre cultured German ale yeast
Procedure Mash grains, sparge. Add hops according to schedule above. Chill and pitch yeast. Ferment at 55 degrees for 1--2 weeks. Rack and cool to 40 degrees for 4 weeks. Dry hop lightly, if desired.