Ralph Rice's Mecca Alt

A rich, chewy biscuity and yet still pleasantly hoppy altbier from listener Ralph Rice

Recipe Author: 

Ralph Rice

Beer Style: 

Altbier

Batch Size: 

5.50 gallons

Boil Time: 

60 minutes

IBUs: 

36.00

Malt/Grain/Sugar/Extract: 

60.8% Mecca Grade Pelton (Pils malt)

34.8% Mecca Grade Metolius (Munich malt)

2.2% Carahell

2.2% Carafa II

Hops: 

Perle 26 IBUs worth at First Wort Hopping

Spalt 7 IBUs worth at 30 minutes

Spalt 3 IBUs worth at 10 minutes

Yeast: 

White Labs WLP036 Dusseldorf Alt Yeast

Special Instructions / Notes: 

Ferment for two weeks at 60-65°F for 2 weeks

Cold crash at 33°F for 2 weeks

Carbonate and serve

DaveR
Mash and OG?

Gonna try this one ASAP :)

Maybe I missed it in the podcast, but what are mash conditions and OG?

Cheers,

Dave

riceral
Mecca Alt

Hey Dave,

Just seeing your question.

Mash at 152* for 60 minutes.

OG=1.056

Ferment at 60-65*, then cold crash and lager at 33* for 2 weeks.

Ralph

Ralph

DaveR
Thanks! (but I couldn't wait) :)

For me I mixed it up a little and mashed at 149F for ~50minutes and ended up with 10 gallons at 1.047.  Fermented with Wyeast 1007 @68F and @ 15psi. Finished in a week (FG=1.009), lagered for a week and then drank.  Super clean and malty. Delicious :)