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Sasquatch Hunter Altbier (Previous Recipes)


sasquatch.jpgThis is the archive page for Sasquatch Hunter Altbier. For the most up-to-date recipe of this beer follow this link.

1st Place Winner !!!! 

Sasquatch Hunter has a clean, full, rich German malt character. It has a firm, but not overpowering hop bitterness and contains significant floral, slightly spicy hop flavor and aroma. It is fairly dry and not very high in alcohol. It is a beer you can drink and drink camping in the forest looking for Sasquatch.

This ended up being the first beer of my 2013 goal to brew up at least one all-grain batch in all 23 categories of the BJCP (see for more information on that).

For more information about this beer, check out my blog posts about it:

I entered this beer in the AHA's 2013 National Homebrew Competition. When the Denver Region results were posted, I was shocked to discover that I had won 1st place in Category 7 : Amber Hybrid Beer! The first place finish allowed this beer to advance to the national round.

Unfortunately, I did not have any of this beer left, so I had to re-brew it for nationals.

It scored well in the nationals final round, but did not medal.

Sasquatch Hunter Altbier --- Batch 4

Style Altbier Batch Size 5.50 gal
Type All Grain Boil Size   7.77 gal
Brewhouse Efficiency   70.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity 1.050 SG Estimated FG 1.012 SG
Recipe Bitterness 45.8 IBUs (Rager) Alcohol by Volume 5.1 %
BU : GU   0.911        
Recipe Color 14.6 SRM
Measured OG:       Measured FG:    
ADF:       Measured ABV:    


Amt Name Type # %/IBU
7 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1 69.9 %
1 lbs 13.6 oz Munich Malt (9.0 SRM) Grain 2 17.2 %
12.0 oz Aromatic Malt (26.0 SRM) Grain 3 7.0 %
6.0 oz Caramunich Malt (56.0 SRM) Grain 4 3.5 %
4.0 oz Carafa II (412.0 SRM) Grain 5 2.3 %
0.750 oz Magnum [12.70 %] - First Wort 60.0 min Hop 6 41.0 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 8 -
2.000 oz Tettnang [3.70 %] - Boil 5.0 min Hop 9 4.8 IBUs
1.0 pkg German Ale (Wyeast Labs #1007) [124.21 ml] Yeast 10 -
5.00 ml Clarity-Ferm (Primary 2.0 weeks) Fining 11 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.41 qt of water at 163.7 F 152.0 F 60 min

Batch sparge with 2 steps (1.82gal, 3.88gal) of 168.0 F water

Recipe Notes

Make 1.75 liter starter a few days before brew day.
Ferment as close to 60F as possible for the first 3 or 4 days. Let warm up to whatever it wants after that.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.041 SG)   Pre-boil Vol   (7.77 gal)
Actual Mash Efficiency   Pitch Temp    
Day 1: 
Day ... 
Day ... 

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