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Hutton & Smith Brewing Co. On-Sight Alt

On-Sight Alt won a bronze medal at the 2016 Great American Beer Festival in the German-Style Altbier category. Hutton and Smith Brewery of Chattanooga, Tenn. describes this beer as a light, crisp drinker with a malt-forward nose and flavor.

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Hutton & Smith Brewing Co. On-Sight Alt | Northern German Altbier


  • For 5.25 gallons
    • 9 lb Pilsner malt
    • 1.125 lb Dark Munich  malt
    • 10 oz Crystal 60 malt
    • 5.5 oz Chocolate malt
    • 3.3 oz Saaz hops, 3% a.a. (Tettnag can be used as a substitute)
    • White Labs WLP029 or Wyeast 2575 (Use a good hybrid yeast strain that attenuates well. Residual sugar is not this beer's friend)


    • Original Gravity: 1.047
    • Final Gravity: 1.007 - 1.010
    • IBU: 35
    • Efficiency: 75%
    • Pre-boil Volume: 7 gallons


    Note: This recipe assumes a 7 gallon pre-boil, 4% boil-off, and 1 gallon loss to trub and chiller, resulting in 5.25 gallons of wort into the fermenter.

    Hutton & Smith’s water profile:

    • Calcium 56.7 ppm
    • Magnesium 18.6 ppm
    • Sodium 5.7 ppm
    • Sulfate 110 ppm
    • Chloride 52.9 ppm
    • Bicarbonate 49.8 ppm
    • Cations 4.6 (meq/L)
    • Anions 4.6 (meq/L)
    • Total Hardness 218 ppm
    • Alkalinity 41 ppm
    • RA -11 ppm
    • SO4/Cl Ratio 2.1

    Mash at 150-152° F for 60-90 minutes.

    Conduct a 60 minute boil, following the hop schedule listed in the ingredients.

    Pitch two vials or a good starter of yeast (aim for 0.86 million yester cells per millilter per degree Plato). Fermant at 60° F and get it as dry as possible. The appropriate pitch rate should achieve this, but you can bump up the temperature a few points to help if need be. You want this sucker dry as the Gobi Desert, but expect a slightly higher final gravity on the homebrew scale.

    Lager for 3-4 weeks at 34° F. Carbonated to 2.4-2.6 volumes of CO2. The beer will improve with some age after bottling/kegging, so be patient.

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