Making an altbier

McCall St. Brewer · 12-31-2006, 01:11 PM

I have an altbier fermenting now. My basement is cool in winter and it's still perking away after over three weeks. Has anyone brewed any of these lately? What can I expect?

Here is the recipe I used:

ALTBIER

9 lbs. Light malt extract
1/2 lb. munich malt
1/2 lb. crystal 60
1/4 lb. chocolate malt
2/3 oz. German hops
2/3 oz. hallertau hops
2/3 oz. hallertau hops
Wyeast 1007

**Hopfan** · 12-31-2006, 02:05 PM

I have not mad eone of these, but I have a recipe I want to try. Looks like you have a good amount of fermentables and that yeast has a fairly high attenuation. I would expect a good long primary ferment with what you have in there. You'll probably need to let it condition for quite a while.

**the_bird** · 12-31-2006, 03:15 PM

Altbiers are supposed to cold-condition for four weeks or so at around 50 degrees. I have an altbier-style ale that's just about ready for drinking, but it's not a true altbier because I haven't been able to handle the cold conditioning aspect. I used a lot more Munich, it was just about half of my total fermentables. The sample I took at bottling was excellent.

Incidentally, did you do this as a partial mash? The Munich needs to be mashed, just steeping it isn't going to do you much good.

McCall St. Brewer · 01-02-2007, 01:21 AM

I didn't do a mini mash, just steeped it.

My fermenter is at 57 degrees-- close to 50, but no cigar, eh?

dcbrewmeister · 01-02-2007, 01:42 AM

Quote:

Originally Posted by mmditter

I didn't do a mini mash, just steeped it.

My fermenter is at 57 degrees-- close to 50, but no cigar, eh?

7 degrees is alot - considering yeast temp ranges are usually about 10 degrees working range, it could put you over or under the range. Too high a temp will/can account for "off flavors" in a brew.

Fusel alcohol flavor is one example - kinda "solvent" tasting... when you do it, you'll know. Ask how I know

**the_bird** · 01-02-2007, 10:10 AM

Actual, an altbier is fermented using an ale yeast, so that temp is pretty cool for primary fermentation. Altbiers generally go through primary fermenation at ~62 degrees, IIRC. It's the secondary fermenation where they get dropped to the low 50s. It's a hybrid style, it's an ale, but it goes through a quasi-lagering process.

So, I wouldn't worry too much about fusel alcohols. It sounds like you're in a good temp range, looking at the info on Northern Brewer for that yeast. It's a bit slow, but as long as it's still fermenting, I wouldn't stress. It's a beer that ought to be aged for a little while, anyway.

Quote:

1007 German Ale Yeast. Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55° F. Apparent attenuation: 73-77%. Flocculation: low. Optimum temp: 55°-66° F

McCall St. Brewer · 01-02-2007, 03:13 PM

I wonder how long I should keep it in the secondary when the ferment is finally over.

sonvolt · 01-02-2007, 03:50 PM

Quote:

Originally Posted by mmditter

I wonder how long I should keep it in the secondary when the ferment is finally over.

I "lager" my altbiers for at least four weeks before kegging them. Technically, an altbier is an ale - so you should do your primary fermentation at ale fermentation temperatures. Wait until fermentation has stopped to age it very cold for at least four weeks.

Kaiser · 01-02-2007, 09:40 PM

I currently have an Alt going as well, but kept it at a little below 60F in my basement for the last 4 weeks due to the lack of lagering capacity. I also added some Gelatin to drop out the yeast and will be priming it with a more flocculant yeast. This will hopefully produce a nice clear Alt.

The recipe was 89% Light Munich, 10% CaraMunich and 1% Carfa Special with Spalter hops in the boil.

I can attest to the slow fermentation when the fermentation temps are in the low 60s

Kai