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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > How's my Altbier look?
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Old 11-16-2011, 04:29 AM   #1
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Default How's my Altbier look?

Trying to go without Carafa or Chocolate and minimal crystal. I'd like it on the lighter side of the SRM spectrum. Prefer malty but not too sweet.
What do ya think?

Duseldorf Altbier
Batch Size: 15.00 gal

14 lbs 12.0 oz Pilsen (Best Malz) (1.8 SRM) Grain 50.00 %
12 lbs Munich Malt (MFB) (7.0 SRM) Grain 40.68 %
2 lbs 4.0 oz Caramunich I (Weyermann) (51.0 SRM) Grain 7.63 %
8.0 oz Melanoidin (Weyermann) (30.0 SRM) Grain 1.69 %
3.00 oz Perle [8.00 %] (60 min) Hops 32.2 IBU
1.50 oz Spalt [5.60 %] (20 min) Hops 3.8 IBU
3.00 oz Saaz [2.70 %] (5 min) Hops 1.8 IBU
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale

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Old 11-16-2011, 03:00 PM   #2
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I personally would cut the Saaz by half, but that is my preference. Most the the Dusseldorf Altbiers don't have much in the way of hop aroma. Don't let that stop you though. I would also back off a little with the caramunich, but then you are relying on that for most of you dark color. Many of the American Altbiers I've tried are too sweet. Traditionally, it shouldn't really be sweet at all. Crisp and dry, yet full flavored.

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Old 11-16-2011, 10:03 PM   #3
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I read Horst Dornbusch's book and was amazed at how much crystal and aroma hops are used in the recipes he listed. Even Kai uses 10% crystal. Kinda confusing but as you said, it is most of my color. I could cut back the CM51 and go with some C-80 or CM71 and maybe add a little more Munich. I plan on mashing in the 149-150F range. I may cut back the Sazz even though it's only 2.7% AA. Thanks for your input...

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Old 11-16-2011, 11:05 PM   #4
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I did a recipe from Kai, and it was excellent! No flavor or aroma hops, and 10% crystal. It did use 1% carafa III for the color, though. I used all Munich malt for the base malt.

Here's the description from the BJCP guidelines: German Munich malt with small amounts of crystal, chocolate or black malt. Occasionally some wheat. Spalt hops or other noble German hop. High attenuation ale yeast, but cold aged.

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Old 11-19-2011, 03:25 PM   #5
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Brewed this up last night...

Batch Size: 15.00 gal
OG: 1.052
SRM: 10.4
IBU: 40.2

16 lbs Munich Malt (7.0 SRM) 57.02%
10 lbs 12.0 oz Pilsen (1.8 SRM) 35.63%
1 lbs 8.0 oz Caramunich III (71.0 SRM) 5.35%
9.0 oz Melanoidin (30.0 SRM) 2.00%
3.30 oz Perle [8.00 %] (60 min) 35.5 IBU
1.50 oz Spalt [5.60 %] (20 min) 3.8 IBU
1.50 oz Saaz [2.70 %] (5 min) 0.9 IBU
1 Pkgs German Ale (Wyeast Labs #1007)

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Old 11-19-2011, 03:55 PM   #6
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Personally I like WLP Dusseldorf Yeast strain. I brewed up a 10 gallon split batch last year and did Wy1007 and WLP Dusseldorf. I liked the characteristics of the WLP better then the WYeast. I'm waiting for it to cool down more here in the south prior to brewing up another Alt bier.

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Old 11-19-2011, 07:01 PM   #7
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Quote:
Originally Posted by BlindWillieBrewer View Post
Personally I like WLP Dusseldorf Yeast strain. I brewed up a 10 gallon split batch last year and did Wy1007 and WLP Dusseldorf. I liked the characteristics of the WLP better then the WYeast. I'm waiting for it to cool down more here in the south prior to brewing up another Alt bier.
May have to try that one next time...
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Old 12-09-2011, 08:03 PM   #8
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Have you had a taste yet? Maybe too soon eh?

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Old 12-10-2011, 03:35 AM   #9
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Quote:
Originally Posted by SpartyParty View Post
Have you had a taste yet? Maybe too soon eh?
We're kegging this weekend. Probably let it condition a few weeks before tapping. I'll keep you posted.
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