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.
- 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
- 1.25 oz. (35 g) Tettnang, 4.5% a.a. @ 60 min
- 0.75 oz. (21 g) Tettnang, 4.5% a.a. @ 15 min
- Wyeast 1007 German Ale
- ADDITIONAL ITEMS
- ½ tablet Whirlfloc @ 15 min
Yield: 5.5 US gal. (20.8 L)
Original Gravity: 1.051 (12.6°P)
Final Gravity: 1.009 (2.3°P)
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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