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Old 03-31-2012, 07:31 PM   #1
GNBRennes
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Default Need advice on my first Alt

I'm brewing my first alt and this is what I have came up with on beer smith and from reading around the forums for a while. Just wanted to post it and see if I missed something or if I'm completely off before I start the brew.

Style: Düsseldorf Altbier
TYPE: Extract

Recipe Specifications
--------------------------
Boil Size: 6.5 gal
Post Boil Volume: 5.0 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 14.0 SRM
Estimated IBU: 37.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes


Ingredients:

1 lbs Caramunich II (Weyermann) (63.0 SRM)
1 lbs Light Dry Extract (8.0 SRM)
6 lbs Munich Liquid Malt (10SRM?)
2 oz Spalter [4.50 %]
1.0 pkg German Ale (Wyeast Labs #1007)



---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.042 SG Est OG: 1.051 SG
Amt Name Type %/IBU
1 lbs Light Dry Extract (8.0 SRM) 12.5 %
2 lbs Munich Liquid Malt [Boil for60 min] 25.0 %
1.00 oz Spalter [4.50 %] - Boil 60.0 min Hop 18.7 IBUs
1.00 oz Spalter [4.50 %] - Boil 30 min Hop 14.4 IBUs
4 lbs Munich Liquid Malt [Boil for20 min] 50.0 %




Notes:
------
Steep Grains for 20-30 mins at 160F in a smaller side pot filled with 1.5 gallon. While steeping start to boil 5 gallons in pot outside. Once steeping is done add it to the full pot. Add DME and 20% of LME and Hops at 60, Hops again at 30. Last 15 minutes of boil add rest of LME. Primary for 2 weeks or when FG is reached at 58F. 2 days at 62-65F (for a dicytal rest). Cold Condition for 4 weeks at 42F - 45F. Batch prime and pitch new yeast, I save my yeast from my conical but dry yeast will work. Bottle, let carb at room temp(60F-65F) for 2-3 weeks. Bottle condition for 4 weeks at 35F. Prost!

Created with BeerSmith 2 - http://www.beersmith.com

Any suggestions? Its a full boil in my new 15g pot. Eventually if this turns out the way I want it, Ill be doing 10 gallon batches but not yet. I have the 14g Stout conical that I ferment in.

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Old 04-01-2012, 11:05 PM   #2
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Maybe add another 1oz of hops at 5min left in the boil. Hallertau?

Why Cold condition for 4 weeks at 40-42? Your using an Ale yeast.

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Old 04-02-2012, 05:24 AM   #3
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From what I read here it says to lager for a while. I figured since I have the ability to save yeast, I could do it in the conical and just pitch a little bit when its time to bottle.

http://www.byo.com/stories/beer-styl...e-of-the-month

German brewers tend not to add hops late in the boil, so that hop flavor is usually well married to the malt.

The fruitiness that characterizes British ales is negligible or nonexistent in altbiers. This is largely a result of yeast selection (along with hop choice). Unlike British ales, altbiers are given a period of cold-conditioning at low temperatures for several weeks after the initial warm fermentation. This process (undoubtedly the great-grandpapa of modern lagering techniques) provides a characteristic mellow smoothness very different from a British ale.

Fermentation temperatures for altbiers are reasonably warm (in the high 70° F range for at least one brewery!) as long as the yeast strain doesn’t produce too much fruitiness or any phenolic flavors. For most strains temperatures in the high 60° to low 70° F range should work very well. Lagering for a few weeks in the 40° to low 50° F range will promote the wonderful smoothness of a good altbier.

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Old 04-02-2012, 09:08 PM   #4
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WLP 036 can bring out more alt flavors from my personal experience.

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Old 04-02-2012, 09:39 PM   #5
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Your recipe and process both look good to me -- very much in line with what I would expect for a traditional Alt. You're right that the beer should be cold conditioned for a few weeks after fermentation. Even though it's technically an ale, the overall process for Alt looks more like a lager than an ale, and I think your proposed technique captures that nicely.

The only changes I might make are very minor.

1. Consider increasing the 60 minute hop addition. The Düsseldorf Alt style should be very firmly bittered relative to the Northern German Alt. So I might bump that 60 minute addition up so that you're hitting at least 40 IBUs total. I think your 30 minute addition is spot on.

2. You probably don't need to pitch new yeast for bottling. Alt and Kölsch yeasts don't flocculate worth a damn, so you'll likely have plenty of yeast still in suspension to carbonate your beer without having to pitch fresh yeast. Personal preference, though -- it probably won't hurt anything.

Overall, I think it looks like a great recipe. Let us know how it turns out.

Zum Wohl!

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Old 04-04-2012, 04:09 AM   #6
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Ok sounds good, I put about 1.25 oz hops for the 60 addition. It bumped the IBU's up to 43.2 on beer smith.

I'm going to have to decide what strain yeast to use. WLP 036 or Wyeast 1007.

What I really want to do is try to make it as close as possible to diebels alt. I had fell in love with diebels alt when I was in Dusseldorf, and its nowhere to be found in the US. I thought I read somewhere that diebels was on the low side of bitterness but I could be wrong. I have yet to find a clone recipe for diebels alt, so let the experimenting begin.

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Old 04-15-2012, 07:47 AM   #7
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Let me know how it turns out, as my last name is Diebel and i am looking to brew an Alt! Currently sampling my first brew, BB Kolsch, tastes just like the New Holland Kolsch I have on tap!

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Old 05-24-2012, 08:41 AM   #8
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So I got all my ingredients finally... some delays have occurred.

I recently got a new 15 gallon kettle and didn't know the boil off amount. So I tested it out and found out it was about 1.75 gallons per 60 minute boil.
Thus I had to tweak the recipe a bit. Plus I figured with the conical it would waste close to a gallon with trub and yeast dumps.

Recipe Specifications
--------------------------
Boil Size: 7.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 14.2 SRM
Estimated IBU: 42.2 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes





Ingredients:
------------

2 lbs Light Dry Extract [Boil 60 Mins]
1 lb Munich Liquid Malt [Boil for 60]
2.00 oz Spalter [3.30 %] - Boil 60.0 min
1.25 oz Spalter [3.30 %] - Boil 45.0 min
5 lbs Munich Liquid Malt [Boil for15 min]
1.5 lbs Caramunich II
1.0 pkg German Ale (Wyeast Labs #1007) in 1 liter starter



Steep Grains for 20-30 mins at 155F in a smaller side pot filled with 1 gallon. While steeping start to boil 6.75 gallons in pot outside. Once steeping is done add it to the full pot.

Add DME and 1# of LME and Hops at 60,
Hops again at 45.
Last 15 minutes of boil add rest of LME.

Once boil is done, cool with wort chiller. Hook up hose and aerator attachment to ball valve and drain wort into conical (I need to get an oxygenation kit ). Place conical in freezer with temp control and let hit ferment temps before pitching and have starter at same temps. After 20-30 minutes drain the settled trub from bottom valve on conical and then pitch yeast.

Primary for 2 weeks or when FG is reached at 58F.
1 day at 62-65F (for a dicytal rest).
Bulk Cold Condition for 4 weeks at 45-50F.
Batch prime, Bottle, let carb at room temp(60F-68F) for 2-3 weeks.
Bottle condition at celler temps ( 55-60F)



My only problem now is I can't seem to locate a dang upright freezer without cooling coil on the shelves. Craigslist has been a huge let down for that last few weeks. I already have a dual stage temp controller. I'm so close now I can taste it.

Again if any tips are out there I would be appreciative.

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Old 05-24-2012, 09:28 PM   #9
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One thing I never understood is when people cold condition to crash out the yeast and then repitch yeast when you bottle. If you want to crash yeast out, do it after you carbonate in the bottles because once you add that priming sugar you are just going to cause yeast to go back into solution.

I don't have a ton of experience with brewing but this just never quite made sense to me.

Does cold conditioning also crash out a lot of things besides yeast?

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Old 05-25-2012, 03:58 AM   #10
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Im not pitching yeast at bottling anymore since i've been told there still should be enough yeast left in suspension due to the alt yeast being very low flocculation.

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