Yield: 5 gallons Gravity: 1053/13 degrees Plato Alcohol by volume: 5.5 percent Color: red-amber, 14 SRM (estimated) Bitterness: 32 IBU Yeast: German altbier Maturation: 6 to 8 weeks All-Grain Recipe 5 pounds/2.3 kilograms (48 percent) English pale ale malt 3.5 pounds/1.6 kilograms (34 percent) Munich malt 1 pound/454 grams (10 percent) aromatic/melanoidin malt (25 degrees... View Article
Brewing Instructions - Full Pints - Recipes November 1, 2003 - Randy Mosher
I have a conflicted view of beer styles. As historical artifacts, beer styles are endlessly fascinating to study. They generally represent confluences—and compromises—of technology, agriculture, cuisine and geology that make the most of what a region has to offer. This means that existing styles are usually quite wonderful to drink, and I’m all for that.