Cowboy Alt

Cowboy Alt

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.013
IBU = 45 SRM= 15 ABV= 4.9%

I currently use Best Malz Pilsen and Munich. The aromatic malt is a product of Briess Malt. The CaraMunich® and Carafa® Special are products of Weyermann. Feel free to substitute any high-quality malt of the same type and color from a different supplier. My hops are in pellet form and come from Hop Union, Willamette Valley, or Hopsteiner.

Ingredients
7.3 lbs. (3.3 kg) continental Pilsner malt (2 °L)
1.8 lbs. (0.8 kg) Munich malt (8 °L)
14.1 oz. (0.4 kg) Briess Aromatic® (Munich) malt (20 °L)
7.1 oz. (0.2 kg) Weyermann Caramunich® III (57 °L)
2.6 oz. (75 g) Weyermann Carafa® Special II (430 °L)
8.75 AAU Magnum hops (60 min.) (0.67 oz./19 g at 13% alpha acids
1.7 AAU Tettnanger hops (15 min.) (0.42 oz./12 g at 4% alpha acids
1 tsp Irish moss
White Labs WLP036 (Düsseldorf Alt) or Wyeast 1007 (German Ale)
3/4 cup corn sugar (if priming)

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water (1.4 L) to 1 pound (0.45 kg) of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at 149 °F (65 °C) until enzymatic conversion is complete. Infuse the mash with near- boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.039.

The total wort boil time is 90 minutes, which helps reduce the S-methyl methionine (SMM) present in the lightly kilned Pilsner malt and results in less dimethyl sulfide (DMS) in the finished beer. Add the first hop addition with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Chill the wort to 60 °F (16 °C) and aerate thoroughly and pitch the yeast. I pitch 50% more yeast for altbier fermentation than I do for most ales. The proper pitch rate is around 230 billion cells, which is approximately two packages of liquid yeast or one package of liquid yeast in a 2.7 liter starter.

Let the beer slowly warm over the first 36 hours to 63-65 °F (17-18 °C) and then hold at this temperature for the remainder of fermentation. If fermentation seems sluggish at all after the first 24 hours, I am not afraid to raise the temperature a couple degrees more. With healthy yeast, fermentation should be complete around 7 to 10 days, but do not rush it. Cold fermented beers take longer to finish than ales or lagers fermented at warmer temperatures. If desired, perform a diacetyl rest during the last few days of active fermentation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes. A month or more of cold conditioning at near-freezing temperatures will improve the beer.

Cowboy Alt

(5 gallons/19 L, extract with grains)
OG = 1.050 FG = 1.013
IBU = 45 SRM= 16 ABV= 4.9%

I have used a number of Munich blend extracts. Most should do an admirable job of brewing an altbier. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, use an appropriate amount of dry extract instead. CaraMunich® and Carafa® Special are products of Weyermann. Feel free to substitute any high-quality malt
of the same type and color from a different supplier.

Ingredients
6.8 lbs. (3.1 kg) Munich blend liquid malt extract (LME) (6 °L)
7.1 oz. (0.2 kg) Weyermann Caramunich® III (57 °L)
2.6 oz. (75 g) Weyermann Carafa® Special II (430 °L)
8.75 AAU Magnum hops (60 min.) (0.67 oz./19 g at 13% alpha acids
1.68 AAU Tettnanger hops (15 min.) (0.42 oz./12 g at 4% alpha acids
1 tsp. Irish moss
White Labs WLP036 (Düsseldorf Alt) or Wyeast 1007 (German Ale)
3/4 cup corn sugar (if priming)

Step by Step
Add enough water to the malt extract to make a pre-boil volume of 5.9 gallons (22.3 liters) and a gravity of 1.043. Stir thoroughly to help dissolve the extract and bring to a boil.
Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the first hops. Add Irish moss or other kettle finings and the second hop addition with 15 minutes left in the boil. Chill the wort to 60 °F (16 °C) and aerate thoroughly. Then pitch the yeast. I pitch 50% more yeast for altbier fermentation than I do for most ales. The proper pitch rate is around 230 billion cells, which is approximately two packages of liquid yeast or one package of liquid yeast in a 2.7 liter starter.

Let the beer slowly warm over the first 36 hours to 63-65 °F (17-18 °C) and then hold at this temperature for the remainder of fermentation. If fermentation seems sluggish at all after the first 24 hours, I am not afraid to raise the temperature a couple degrees more. With healthy yeast, fermentation should be complete around 7 to 10 days, but do not rush it. If desired, perform a diacetyl rest during the last few days of active fermentation. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2 to 2.5 volumes. A month or more of cold conditioning at near-freezing temperatures will improve the beer.