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-   -   Kaiser Alt (http://www.homebrewtalk.com/f63/kaiser-alt-49953/)

Kaiser 01-04-2008 12:03 AM

Kaiser Alt
 

Kaiser Alt







I designed this recipe based on Guidelines for brewing Altbier from a German brewing text book. This is an Alt that is very much in line with the average German commercial Alt. Though a large amount of Munich malt is used, it is a very well attenuated easy drinking dry beer dominated by hop bitterness without being being very bitter (compared to Pale Ales or even IPAs). The Carafa gives it just a hint of roast in the aroma and taste and most of the time you won't even know it's there. Though the used yeast doesn't flocculate well, the resulting beer is clear after finning with gelatin and bottle conditioning with a flocculant lager yeast.

Feel free to simplify the procedure if you don't want to bother with the single decoction or the priming with Kraeusen, otherwise give these advanced techniques a try.

I did not give specific weight amounts for the grains and hops. You can get them by using a brewing calculator and entering 89lb, 10lb and 1lb for the grain amounts, adjusting the final gravity to 11.5 *P (1.046 SG) by changing the efficiency or batch size and then scaling the recipe to the actual batch size and efficiency.




Water (If you build your own water)
30L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +
0.4g NaCl
0.3g MgSO4
0.9g NaHCO3
2.0g CaCO3

(58mg/L Ca; 3mg/L Mg; 32mg/L Na; 10mg/L SO4; 21mg/L Cl; 150mg/L HCO3)



Grist:
89% Weyermann Munich I (light Munich)
10% Weyermann CaraMunich I
1% Wyermann Carafa II special

Aim for a post boil gravity of 11.5 *P (1.046 SG)



Hops:
German Spalter Hops to get to 27 IBU (Tinseth) at a 60 min boil time. Substitution with German Magnum possible, though the bitterness will not be as smooth.



Yeast:
Wyeast 1007, propagated to yield about 80 ml (~2.5 oz) for a 19 L (5 gal) batch.



Mash:
2 step infusion with decoction mash-out:
protein rest : 54 *C (131 *F) for 20 min
saccrification rest : 65.5 *C (150 *F) for 45 min
mash-out : 76 *C (169 *F)



Boil:
Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 17 *C (64 *F). Keep about 2L of the wort (freeze in soda bottle)



Primary fermentation:
Ferment at 17 - 19 *C (63 - 67 *F) until fermentation is complete. Perform fast ferment test to determine limit of attenuation or use other means to ensure complete fermentation.



Aging/Fining:
Once fermentation is complete cool the beer below 10 *C (50 *F) and add gelatin once beer is at that temperature. To fine with gelatin, dissolve 1/2 pk (3.5 g) of unflavored Knox gelatin in 100 ml (3 oz) of warm water. Add to fermenter when completely dissolved and swirl to distribute. This can be done in the primary fermenter or a secondary. Use secondary vessel if you plan to age the beer in it for more than 2 weeks.



Bottling:
One day before bottling, defrost the wort you kept, boil it, chill it and pitch a highly flocculant yeast. If you don't have a lager going at this time (like I usually have) use Wyeast 1056 or Nottingham Ale yeast. Let this start fermenting and gently add the fermenting starter w/o its sediment or Kraeusen to the bottling bucket. Add the beer and bottle.

(for 17L (4.5 gal) beer, you should need about 1.5 L (1.5 qt) Kraeusen for bottling. This assumes that the gravity of the Krauesen has not dropped below 9*P (1.040 SG) yet)

Keep the bottles at fermentation temp for about a week and the beer should be ready for drinking. Some age (2-4 weeks) will benefit it though.




Kai

Soulive 01-04-2008 12:21 AM

That looks excellent. I like the drinkability :mug:

Glibbidy 01-04-2008 01:09 AM

Is this the same stuff you stashed under my van in New Hampshire last April?
That was really tasty by the way.

Kaiser 01-04-2008 02:40 AM

Quote:

Originally Posted by Glibbidy
Is this the same stuff you stashed under my van in New Hampshire last April?
That was really tasty by the way.

Yes, that's the one. It was the first really good batch of beer that I made at the new house. Later I figured out that a bad 1 lb bag of Hallertau hops was to blame for bad previous batches.

kai

Iordz 01-04-2008 03:09 AM

That looks really good! The recipe reminds me of a bock, I can just taste the maltiness! I have one question, when I use German ale I ferment around 60F for a clean beer, does fermenting around 65-67 make the beer quite fruity?

Kaiser 01-04-2008 03:39 AM

Quote:

Originally Posted by Iordz
That looks really good! The recipe reminds me of a bock, I can just taste the maltiness! I have one question, when I use German ale I ferment around 60F for a clean beer, does fermenting around 65-67 make the beer quite fruity?

I just checked the fermentation temps of the last batch again and they were between 66 and 68 *F for the beginning and middle part of the fermentation. The resulting beer does not have any significant fruitiness to it. At least none that I can detect.

Also keep in mind that pitching about 2.5 oz (80 ml) of yeast slurry is amost the pitching rate you would use for a lager. As a result of that there was less yeast growth which may have resulted in less esters even though the temperatures were more on the upper range for this yeast.

Kai

Yooper 01-16-2008 01:42 PM

I'm making this today, and when it's finished I'll be sure to let you know how it turned out. The mash smells so good!

Kaiser 02-08-2008 03:04 PM

Yooper, I just noticed that it's on your "drinking" list. How did it turn out?

Kai

Yooper 02-14-2008 12:59 PM

Great flavor- but I must have messed up on the mash temp/decoction. It's a bit thin on the body for an alt.

I didn't have to use any finings- it is crystal clear in the keg. It's a great beer! Thanks for the recipe.

Kaiser 02-14-2008 01:39 PM

Quote:

Originally Posted by YooperBrew
Great flavor- but I must have messed up on the mash temp/decoction. It's a bit thin on the body for an alt.

What's the FG?. Alts are pretty thin beers, that's why they are so drinkable.

Quote:

I didn't have to use any finings- it is crystal clear in the keg. It's a great beer! Thanks for the recipe.
Did you use the WY1007 yeast? This one is a notorious non-flocculator.

Kai


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