Alt ideas...

**DeRoux's Broux** · 01-09-2006, 09:38 PM

i think i want to try an alt next week. i've haven't done one all grain yet, only when i did extract/grain brews. i've been looking at some reference recipes, and some call for 100% munich malt, and some have munich, special b, carahell dark, melanoidan malt, etc. i plan on going all Spalter Spalt hops for this one @ 60, 15, 0 w/ 1 oz at each addition. any ideas on which way to go for the grain bill???

i'll either do a step infusion or a decoction for this one too.....

Rhoobarb · 01-09-2006, 09:52 PM

I'll be in the same boat soon. When I did my extract/partial No Fault Alt last year, I found this article from BYO and I kept it around as a reference. Maybe it'll help.

**DeRoux's Broux** · 01-09-2006, 09:58 PM

i have the same issue too. another one i looked at in BYO was by Horst Dornbusch called Cool Alt. he's the one that uses 100% Munich and all Spalt hops. need to re-vsist the article you mentioned....

Rhoobarb · 01-09-2006, 10:02 PM

I think I'm going to base my recipe on the Sly Fox in that BYO article. I used nothing but Saaz last time and plan to do that again, but that's just a personal thing. Spalt would be more true to style.

**Beermaker** · 01-09-2006, 11:40 PM

I just kegged the Fall Alt from November '05 BYO. I call it the Ive fallen, Alt I cant get up.

**DeRoux's Broux** · 01-10-2006, 12:29 AM

Quote:

Originally Posted by Beermaker

I just kegged the Fall Alt from November '05 BYO. I call it the Ive fallen, Alt I cant get up.

i forgot about that issue too! damn you guy's are good

**DeRoux's Broux** · 01-10-2006, 03:24 PM

Quote:

Originally Posted by Beermaker

I just kegged the Fall Alt from November '05 BYO. I call it the Ive fallen, Alt I cant get up.

did u use the European Ale or the German Kolsch/Alt yeast?

**Baron von BeeGee** · 01-10-2006, 03:41 PM

If you're going to do a decoction you won't need to use any melanoidin malt since it basically simulates a decoction. Having said that, I've found it to be a very tasty malt.

**DeRoux's Broux** · 01-10-2006, 03:54 PM

yea, i just re-vamped my recipe. i cut the melanoidin, and added some carhell and some carafa chocolate. pretty much the grain bill from the BYO Jan '02 issuse, except i'm going 100% spalt hops:

Spalty Alt
SG=1.062 ibu=41.3 SRM=16.4
8 lbs. German Pilsner malt
2 lbs Munich malt
1 lb Carahell malt
1.25 lb CaraMunich malt 60
2 oz Carafa Chocolate malt
1 oz Spalter Spalt hops @ 60
1 oz Spalter Spalt hops @ 15
1 oz Spalter Spalt hops @ 0
Wyeast German Ale yeast w/ a 1300 ml starter (or bigger)

either a single decoction mash or step infusion, w/ a 90 min boil.

Rhoobarb · 01-10-2006, 04:03 PM

Quote:

Originally Posted by DeRoux's Broux

did u use the European Ale or the German Kolsch/Alt yeast?

I used the White Labs German Kolsch/Alt yeast and will again.