This is one of my favorite beers. It is not truly “to style” with the late addition hops, but after aging for a couple of months, it becomes more traditional. More of a “Sticke Alt” (but not quite), it also has a higher gravity. Color is always absolutely beautiful, and sparkling clear, in spite of the horrible flocculation of the K-97 yeast. Allow to Primary for at least 4-weeks, preferably 5…. Ferment on the cool side.
Several people have told me that if this beer was offered at a pub, it would be all they ever drank….


Boar Tusk Alt


(Original Gravity) O.G. = 1.057
(Final Gravity) F.G. = 1.014
(Bitterness) IBU = 48
(Color) SRM = 12
(Alcohol) APV = 5.5%
Calories per 12-oz bottle = 184

7-pounds Munich Malt (7L)
4-pounds Vienna malt
0.0625-pounds Carafa III

1-oz. Perle Hops-60-min.
0.5-oz. Spalt Hops-60-min.
1.5-oz. Spalt Hops 5-min.
K-97 yeast

Infusion Mash at 152 degrees for 1-hour (1.3 quarts/pound).
Pull a decoction (approx 1.32 gal) to mash-Out (target 170 degrees); Boil for 15-min. before returning to Mash. Batch sparge twice 3-gal first sparge, 2.5-gal second. I cut my high carbonate water 50/50 with distilled.