New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Feedback on an AltBier Recipe




Reply
 
LinkBack Thread Tools Display Modes
Old 03-15-2007, 08:58 PM   #1
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,033
Liked 479 Times on 294 Posts
Likes Given: 157

Default Feedback on an AltBier Recipe

I just posted this Altbier Recipe on the recipe board.

Any of you Altbier experts...I would appreciate your feedback.



BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2007, 04:39 AM   #2
jager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2006
Location: Gonzales, Louisiana
Posts: 83
Default

30 IBU's sounds a little low



__________________
jager is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2007, 12:22 PM   #3
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,033
Liked 479 Times on 294 Posts
Likes Given: 157

Default

Quote:
Originally Posted by jager
30 IBU's sounds a little low
Yeah, 35-40 is normal for a Dusseldorf Alt. I have enough Hallertau I may up it, but this is going onto a tap for a pretty wide audience so I need to be careful the hop-shock.

Awe...heck with it. It's either a Dusseldorf Alt, or it's not...
BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2007, 12:23 PM   #4
Sir Humpsalot
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Sir Humpsalot's Avatar
Recipes 
 
Join Date: Nov 2006
Posts: 4,043
Liked 81 Times on 65 Posts
Likes Given: 22

Default

Send me a bottle and I'll be glad to give you feeback.

__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA
Sir Humpsalot is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2007, 05:38 PM   #5
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 113 Times on 71 Posts
Likes Given: 4

Default

Quote:
Originally Posted by jager
30 IBU's sounds a little low
Keep in mind that this is an IBU estimate and it can be just right. I aim for 27 IBU for my Alt and think it comes out just right, but I like my beers at the lower end of bitterness for the style.

BierMuncher, the only thing that I don't see fit in the style of an Alt are the late hop additions and the Chocolate malt. Roastininess is not typical for German beers (including Alt) and hop aroma/flavor is not typical for an Alt either.

But if you like it, go for it. I'm just trying to give feedback based on style.

Kai
Kaiser is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2007, 10:14 PM   #6
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,033
Liked 479 Times on 294 Posts
Likes Given: 157

Default

Thanks Kai. Maybe I'll dump that and sub with some Crystal 120?

__________________

*******
Check Out My Rolling Kegerator

BierMuncher Tried & Trues:
Tits-Up IIPA (3-Time Medalist), Black Pearl Porter, Kona Pale Ale, Outer Limits IPA, Centennial Blonde (4.0%), Nierra Sevada (SNPA), SWMBO Slayer Belgian Blonde,

BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 03-20-2007, 01:54 PM   #7
seyahmit
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2006
Location: O'Fallon, Missouri
Posts: 193
Liked 1 Times on 1 Posts

Default

You can add about 1.5-2 oz of some dehusked carafa to add color.

__________________
seyahmit is offline
 
Reply With Quote Quick reply to this message
Old 03-20-2007, 02:58 PM   #8
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 113 Times on 71 Posts
Likes Given: 4

Default

Quote:
Originally Posted by seyahmit
You can add about 1.5-2 oz of some dehusked carafa to add color.
That's what I do (about 1% of the grist) and it gives it just a touch of roast in the nose and taste, which I think gives it juts another dimension whitout actually defining the taste of the beer.

Kai
__________________
BrauKaiser.com - brewing science blog - Twitter - water and mash chemistry calculator
Kaiser is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2007, 04:37 AM   #9
banjopicker16
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Posts: 51
Liked 1 Times on 1 Posts
Likes Given: 1

Default

I wouldnt have any aroma and very little (or no) flavor hops. Alts should be extremely malty while being pretty bitter as well. Shoot for 30-40 IBUs with Spalter. I think that more Munich would better in place of other malt.

Also, Alt yeast is a lagering ale yeast, so ferment at at least 55 degrees F if you have the means to. Also lager it for a couple of weeks. Itll be much cleaner.

I LOVE alts. I find that 80-90% Munich and pale malt makes for a DELICIOUS brew. mmmmmmm. Meine Lieblingsbier und also meine Haus Bier.

__________________

Primary: lazyday BarleyWine
Primary: 50/50 Bavarian Hefeweizen
Bottled/ Drinking- Infected ESB
Kicked: Pale Ale

banjopicker16 is offline
Clem Likes This 
Reply With Quote Quick reply to this message
Old 03-21-2007, 04:58 AM   #10
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 113 Times on 71 Posts
Likes Given: 4

Default

Quote:
Originally Posted by banjopicker16
Iso ferment at at least 55 degrees F if you have the means to.
I don't think that the Alt yeast will ferment that low. I already had problems getting it to fully attenuate the beer when fermenting at slightly above 60 F.

I also don't think that they should have the stong maltiness as you would find in the Bavarian Bocks. Though a lot of dark base malts are used, they are fairly well attenuated and easy drinking dry beers.

Kai


__________________
BrauKaiser.com - brewing science blog - Twitter - water and mash chemistry calculator
Kaiser is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe feedback, please? dave73ok Recipes/Ingredients 4 09-14-2009 06:24 PM
Altbier Recipe Saxmk6 Recipes/Ingredients 3 11-23-2008 05:13 PM
Red Ale recipe feedback brewinginCO All Grain & Partial Mash Brewing 4 11-20-2008 12:06 AM
Which Altbier recipe is better? mymbtheduke Extract Brewing 3 08-27-2008 05:47 PM
Extract Altbier recipe, suggestions appreciated HOOTER Recipes/Ingredients 2 04-20-2008 12:11 AM