Feedback on an AltBier Recipe

**BierMuncher** · 03-15-2007, 08:58 PM

I just posted this Altbier Recipe on the recipe board.

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

jager · 03-16-2007, 04:39 AM

30 IBU's sounds a little low

**BierMuncher** · 03-16-2007, 12:22 PM

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...

Sir Humpsalot · 03-16-2007, 12:23 PM

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

Kaiser · 03-16-2007, 05:38 PM

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

**BierMuncher** · 03-16-2007, 10:14 PM

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

**seyahmit** · 03-20-2007, 01:54 PM

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

Kaiser · 03-20-2007, 02:58 PM

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

banjopicker16 · 03-21-2007, 04:37 AM

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.

Kaiser · 03-21-2007, 04:58 AM

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