This beer recipe was originally published in the article “2022 Great American Beer Festival Pro-Am Competition” in the January/February 2023 Zymurgy magazine.
Alt Ale is a German-style altbier by homebrewer Eric Coffman of Carson City, Nevada. After teaming up with Shoe Tree Brewing Co. (Carson City) to enter the 2022 Great American Beer Festival (GABF) Pro-Am Competition, the Coffman and Shoe Tree earned a bronze medal for their altbier.
Learn more about this award-winning beer recipe, along with the gold and silver winners.
About the GABF Pro-Am Competition
The Great American Beer Festival (GABF) Pro-Am Competition offers amateur brewers a unique opportunity to brew their recipes commercially with professional brewers and take their beers to the next level. In 2022, 35 Pro-Am entries underwent best-of-show-style judging over two rounds.
The GABF Pro-Am is a chance for homebrewers to take part in a large-scale brew day and have their beers recognized at the national level at one of the largest beer festivals in the world. But it’s even more than that—it’s a celebration of the brewing community in its entirety, including homebrewers, and the pivotal role each group plays.
This beer recipe was originally published in the article “2022 Great American Beer Festival Pro-Am Competition” in the January/February 2023 Zymurgy magazine.
Alt Ale is a German-style altbier by homebrewer Eric Coffman of Carson City, Nevada. After teaming up with Shoe Tree Brewing Co. (Carson City) to enter the 2022 Great American Beer Festival (GABF) Pro-Am Competition, the Coffman and Shoe Tree earned a bronze medal for their altbier.
Learn more about this award-winning beer recipe, along with the gold and silver winners.
About the GABF Pro-Am Competition
The Great American Beer Festival (GABF) Pro-Am Competition offers amateur brewers a unique opportunity to brew their recipes commercially with professional brewers and take their beers to the next level. In 2022, 35 Pro-Am entries underwent best-of-show-style judging over two rounds.
The GABF Pro-Am is a chance for homebrewers to take part in a large-scale brew day and have their beers recognized at the national level at one of the largest beer festivals in the world. But it’s even more than that—it’s a celebration of the brewing community in its entirety, including homebrewers, and the pivotal role each group plays.
Ingredients:
- MALTS
- 8 lb. (3.63 kg) Pilsner malt
- 2 lb. (907 g) Vienna malt
- 2 lb. (907 g) Munich malt
- 8 oz. (227 g) Caramunich malt
- 4 oz. (113 g) chocolate malt
- HOPS
- 1.25 oz. (35 g) Tettnang, 4.5% a.a. @ 60 min
- 0.75 oz. (21 g) Tettnang, 4.5% a.a. @ 15 min
- YEAST
- Wyeast 1007 German Ale
- ADDITIONAL ITEMS
- ½ tablet Whirlfloc @ 15 min
Specifications:
Yield: 5.5 US gal. (20.8 L)
Original Gravity: 1.051 (12.6°P)
Final Gravity: 1.009 (2.3°P)
ABV: 5.5%
IBU: 25
SRM: 15
Efficiency: 60%
Directions:
Mash grains at 152°F (67°C) for 60 minutes. Lauter, sparge, and collect enough wort to yield 5.5 gallons (20.8 liters) of wort after the 90-minute boil, usually about 6.75 gal. (25.6 L).
Boil 90 minutes, adding hops and Whirlfloc at the indicated times. After the boil, chill wort to 62°F (17°C) and pitch yeast.
Ferment at 62°F (17°C) for 10 days. When fermentation is complete, rack to secondary and continue to hold at 62°F (17°C) for 7 to 10 days.
Optionally lager the finished beer for up to 4 weeks at approximately 34°F (1°C). Bottle or keg with 2.5 to 2.7 vol. (5 to 5.4 g/L) of carbon dioxide.
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