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Malt: Goldpils® Vienna Malt

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  Oompah Band Alt

  
  

  An inclusion of Briess Carabrown® Malt puts a nutty twist on this lager-like German ale.

  
  

  Type: Ale

  Style: Altbier

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Services Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  5 lbs	Goldpils® Vienna Malt		Base
  4 lbs	Ashburne® Mild Malt		Base
  0.5 lb	Carabrown® Malt		Roasted, Brown
  0.5 lb	Caramel Malt 90L		Caramel, Crystal
  1.5 oz	Perle (6.5% AA hop)	60 min boil
  1 vial	WLP003 German Ale II Yeast
  1 capsule	Servomyces Yeast Nutrient	10 min boil

  
  

  Procedures

  1. Mash grains at 148-152ºF for 45 minutes
  2. Heat to 170ºF
  3. Lauter
  4. Boil with bittering hops for 60 minutes
  5. Cool to 66ºF, oxygenate wort
  6. Pitch 1 vial WLP003 German Ale II Yeast

  ---

  Primary Fermentation: 2 weeks at 66ºF

  Secondary Fermentation: 2-4 weeks

  Fermentation Notes: Force carbonate or bottle condition with 1/4 vial WLP003 German Ale II Yeast

  Original Gravity: 1.048º Plato

  Final Gravity: 1.012ºPlato

  Alcohol by Weight: 3.7%

  Alcohol by Volume: 4.7%

  IBU: 30

  Color: 18º Lovibond

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