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Old 01-28-2013, 04:39 PM   #1
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Recipe Type: All Grain
Yeast: WLP036
Batch Size (Gallons): 5
Original Gravity: 1.047
Final Gravity: 1.012
IBU: 40ish
Boiling Time (Minutes): 75
Color: 10ish SRM
Primary Fermentation (# of Days & Temp): 14 days @ 58°F
Secondary Fermentation (# of Days & Temp): 14 days @ 45°F
Tasting Notes: Solid bitterness. Good malt flavors. Very \"German\".

This is my 3rd recipe for a Düsseldorf Altbier, a style I was turned onto by a friend whose wife hails from Düsseldorf. Since there aren't many altbiers imported to the US and since, according to my friend and his wife, there aren't really any good American-made versions of the style, I've taken it upon myself to see if I can make something that will satisfy them. The first version, while a fine beer, turned out too dark with a touch of roast character that was out of style. I used less dark malt (chocolate wheat) in the second iteration, which turned out lighter, with less roast, and again was a fine beer. But I used a lot of low-alpha Tettnang for bittering and perhaps too much Hallertauer in the middle of the boil. The result was that I felt like it had too much hop flavor, detracting from the style once gain (not to mention that I strayed from using the traditional altbier hop, Spaltz).

So, I tweaked the recipe once again this time around. I cut back the chocolate wheat even more, used some high-alpha Magnum for bittering, and returned to using Spaltz hop for flavor. I also did a single decoction mash - essentially followin Kai Troester's process for his altbier, mashing in at 150°F and pulling a thin decoction after 45 minutes. I boiled the decoction for about 10 minutes before adding it back to the MLT to hit mash-out @ 168°F. I skipped the protein rest, but I think I would add that step next time to help with the head formation/retention.

This recipe turned out truly excellent. It received high marks from my friend and his Düsseldorfer wife.

(apologies for the strange values - I've scaled this recipe up from a smaller batch size) - for convenience you could probably just increase all the base malts up to 3 lbs each

Grist
2 lbs 14 oz Pilsner malt
2 lbs 14 oz Pale ale malt
2 lbs 14 oz Munich I
3 oz acid malt (for proper mash pH given my water)
1.5 oz Chocolate Wheat

Hops
9 g Magnum - 60 min
20 g Spalter - 60 min
14 g Spalter - 15 min

Mash
Saccharification - 150°F (45 min)
Single Decoction (boiled for 10 min) to mashout @ 165°F

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Old 03-06-2013, 12:29 AM   #2
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How would I convert this to an extract recipe?

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Old 03-07-2013, 03:23 AM   #3
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In order to make an extract with grains recipe for 5 gallons of altbier I'd hazard an estimate of the following ingredients:

% Quantity Malt Boil Color PPG Points
37% 2.50 lbs Briess Pilsen Liquid Malt Extract 60 min 2°L 36.0 18.00
47% 3.15 lbs Briess Munich Liquid Malt extract 60 min 9°L 37.0 23.31
11% 12.0 oz. 2-row malt 60 min 2°L 36.0 4.05
3% 3.00 oz Weyermann Acidulated Malt 60 min 2°L 27.0 0.76
2% 2.00 oz Chocolate Wheat Malt 60 min 400°L 33.0 0.62

Hops
0.7 oz. Spalt Pellet 60 min 2.6%
0.32 oz. Magnum Pellet 60 min 14.0%
0.50 oz. Spalt Pellet 15 min 2.6%

Steep grains for 45 minutes at 150 degrees F in 1.4 quarts of 164 degree F water and mash out for 10 minutes at 168 degrees F by adding 0.7 quarts of 210 degree F water.

Now the issues with this is that with the low volume of the steep you're prevented from doing a decoction altogether and with the stated quantity and boil time of hops I don't get a 40 IBU estimate but rather a total IBU of 18.7 which is off style for a Dusseldorf Alt. To achieve the stated 40 IBU for the recipe I'd say the more correct hop quantities would be:

Hops
1.50 oz. Spalt Pellet 60 min 2.6%
0.70 oz. Magnum Pellet 60 min 14.0%
1.00 oz. Spalt Pellet 15 min 2.6%

The above hop schedule would yield a 40.3 IBU result.

A 10 SRM is a shade pale of the alt style also. The BJCP color of an alt ranges from 11 -17 SRM. To get to a 12.5 SRM color, you'd use a total of 3 oz. of Chocolate Wheat Malt. This would still not alter the O.G or F.G. of the altbier.

With the 0.65 lbs. of excess pilsener extract from an initial purchased 3.15 lbs. quantity, you could make a quart yeast starter for the WLP036 yeast 24-36 hours before the brew. This would be the minimum size yeast starter I'd suggest for this recipe and would result in an active ferment within 4-12 hours from pitching. I think an extract recipe like that could get you spot on to a fair representation of the intended Fruhlingstraum Altbier. This would give you a truly pleasurable spring dream of an alt to enjoy. Prost!

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Old 03-07-2013, 02:53 PM   #4
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Maybe a bit simpler than above, I'd give the following a try (note: this may not recreate my all grain recipe, but it will give you something close)

Extract:
4.5 lbs Munich LME (most Munich liquid extract is actually 50% Munich, 50% Pilsner)
2.25 lbs Light or Pilsner LME (or 2 lbs Light DME)
(you could also probably just go with 6-7 lbs of Munich LME for added simplicity)

Steeping grains:
2 oz Chocolate Wheat (or other chocolate malt...just avoid anything overly roasty)
(you don't need the acid malt if you are not mashing)

Hops
I'd stick with the original schedule, except to adjust the 60 minute Magnum addition to account for lower hop utilization if you are doing a partial boil. I wouldn't change the 15 minute addition since a lowered hop utilization really only impacts IBUs and not the aroma/flavor compounds. Increasing late hops will give you too much aroma and flavor.

I think this is a good start, but you may need to crunch some numbers or play around with some recipe software/calculators to see how it looks.

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Old 03-13-2013, 04:45 PM   #5
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Are you familiar with brew in a bag? Do you have any suggestions for mash schedule for brew in a bag?

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Old 03-14-2013, 01:42 AM   #6
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Quote:
Originally Posted by fuznutz04
Are you familiar with brew in a bag? Do you have any suggestions for mash schedule for brew in a bag?
I have never done BIAB, but I understand the concept. A simple infusion to hit 150-152F would work for this. If you wanted to get fancy you could do a two step mash. First infusion for a protein rest at 131-133F for 10 minutes and then add enough boiling water to get you to 150-152F. There are some good online step mash calculators to help figure out volumes and temps.
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Old 03-14-2013, 04:32 PM   #7
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Great. thanks for the tip! I'll brew it this weekend.

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Old 03-15-2013, 01:27 AM   #8
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Quote:
Originally Posted by fuznutz04
Great. thanks for the tip! I'll brew it this weekend.
Excellent! Glad to help... Let me know how it goes.
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Old 03-15-2013, 02:30 AM   #9
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Awesome! Thanks for all the input. This is now on my calendar.

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Old 03-15-2013, 06:28 AM   #10
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Quote:
Originally Posted by mdtwnj
Awesome! Thanks for all the input. This is now on my calendar.
I'd love to hear how the extract version turns out. Keep us posted.
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