So I would like to make my next batch an Altbier and I have this recipe, but I am confused about the mash portion that talks about water to grain ratio. It starts with a 1/1 ratio and then steps it up through the other temperatures. Is this recipe assuming that I am ADDING water to achieve those temps because I will be using a heat exchanger and not adding water. If that is the case when should I change the grain ratio, and by how much?
(PS yes I am looking at changing that protein rest to the low 130s)
6lbs German Pils Malt
2lbs Munich
1.25 lbs CaraMUnich III
80min boil 6.4AAU Spalt
60min addition 1.5 AAU Saaz
5min adition 3.1 AAU Saaz
Mash grains in one quart of water per pound of malt at 100° F for 15 minutes.
Raise to 122° F for 20 minutes, then do a conversion rest at 150° F for 60 minutes.
Mash out at 170° F. Sparge with 170° water. Ferment at 60° to 64° F
for six days. Rack to secondary for three weeks at 32° to 40° F.
Thanks for the help everyone
(PS yes I am looking at changing that protein rest to the low 130s)
6lbs German Pils Malt
2lbs Munich
1.25 lbs CaraMUnich III
80min boil 6.4AAU Spalt
60min addition 1.5 AAU Saaz
5min adition 3.1 AAU Saaz
Mash grains in one quart of water per pound of malt at 100° F for 15 minutes.
Raise to 122° F for 20 minutes, then do a conversion rest at 150° F for 60 minutes.
Mash out at 170° F. Sparge with 170° water. Ferment at 60° to 64° F
for six days. Rack to secondary for three weeks at 32° to 40° F.
Thanks for the help everyone