2014 NHC Category 7: Amber Hybrid Beer

hand copied from Zymurgy magazine

Neue Altbier
Dusseldorf Altbier
Patrick Barry, Cambridge, MA

For 5.25 US gallons

8.0 lbs German Pilsner malt
2.0 lbs Munich malt
1.0 lbs Aromatic malt
8.0 oz Cara-Munich II malt
4.0 oz Carafa malt
0.84 oz Herkules pellets @ 60 min
0.5 oz Hallertau pellets @ 15 min
Wyeast 1007 German Ale yeast
2 tsp yeast nutrient
CO2: 2.6 vols

Original Specific Gravity: 1.052
Final Specific Gravity: 1.011
Boiling Time: 90 minutes

Primary Fermentation: 21 days at 61 F
Secondary Fermentation: 50 days at 35 F

Directions:
Use brewing water with 63 ppm calcium, 0 ppm magnesium, 16 ppm sodium, 77 ppm sulfate, 64 ppm chloride, 7 ppm bicarbonate, a residual alkalinity of -39 and a hardness of 159. Mash pH at room temp should be 5.44.  Add half a Campden tablet before dough-in.  Mash grains at 150 F for 90 minutes.  Mash out at 165 F for 10 minutes.  Fine fermented beer with 1 tsp gelatin.