Sly Fox Brewing Co.’s Altbier clone

(5 gallons/19 L, all grain)
OG= 1.052   FG= 1.011 IBU= 25  SRM= 16  ABV = 5.5%

Ingredients

7.25 lbs. (3.3 kg) German Pilsner malt
2.3 lbs. (1 kg) German Munich or Vienna malt
1.25 lbs. (0.57 kg) Weyermann CaraMunich® III (60° Lovibond)
2 oz. (57 g) Weyermann Carafa® III
6.4 AAU German Spalt hops (80 min.) (1.25 oz/35 g. of 5.5% alpha acids)
1.5 AAU Saaz or Liberty hops (20 min.) (0.5 oz./14 g of 3.1% alpha acids)
3.1 AAU Saaz or Liberty hops (5 min.) (1 oz./28 g of 3.1% alpha acids) Alt yeast (Wyeast 1007 or White Labs WLP036)
3/4 cup corn sugar to prime

Step by Step

Dough in grains in one quart of water per pound of malt (2.1 L/kg) at 100 °F (38 °C) for 15 minutes. Raise to 122 °F (50 °C) for 20 minutes, then infuse boiling water to raise mash to a conversion rest at 150 °F (66 °C) for 60 minutes. Mash out at 170 °F (77 °C). Sparge with 170 °F (77 °C) water. Boil time is 80 minutes. Alternatively, a single-step infusion mash can be used at 152 °F (67 °C) for 60 minutes. Ferment at 60 to 64 °F (16 to 18 °C) for six days. Rack to secondary for three weeks at 32 to 40 °F (0 to 4 °C). Force- carbonate or prime with 3/4 cup of corn sugar and bottle. Wait two weeks.