Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

" Altbier "

by Todd Etzel, Monrovia, CA

For 5 gallons:

Grains: 8 lbs. German 2-row malt.  1 lb. domestic 40 L. crystal
malt.  1/2 lb. Honey malt.  1/2 lb. flaked barley.  1/2 lb. Canadian
wheat malt.  2 oz. Special B malt. 

Adjuncts:

Hops: 2 oz. Cluster pellets, 6.6% A.A., boiled 60 min.  1.125 oz.
Tettnang pellets, 4.4% A.A., boiled 60 min.  1.6 oz. Tettnang
pellets, boiled 5 min. 

Yeast: Wyeast #1007 German Ale. 

Water: Bottled drinking water. 

Procedure: Mash at 125 F. for 45 min., 155 F. for 90 min., 170 F.
for 5 min.  Total boil time 60 min. with hop additions as listed
above.  Ferment two-stage at 60 F.  Bottle with 3/4 cup corn sugar to prime.  O.G. 1.046, F.G. 1.012

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