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
- 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.