Sasquatch Hunter Altbier (Previous Recipes)
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 http://blog.ericshepard.com/search/label/BJCP%20goal for more information on that). For more information about this beer, check out my blog posts about it: http://blog.ericshepard.com/search/label/SasquatchI 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 |
|
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| Measured OG: |
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Measured FG: |
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| ADF: |
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Measured ABV: |
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| Ingredients
Ingredients
| 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: |
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Strike Temp: |
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| Mash Temps: |
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| Pre-boil OG |
|
(1.041 SG) |
|
Pre-boil Vol |
|
(7.77 gal) |
| Actual Mash Efficiency |
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Pitch Temp |
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| Fermentation |
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| Day 1: |
| Day ... |
| Day ... |
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