Klaiberhaus Sticke Altbier
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Recipe: Klaiberhaus Sticke Altbier
Brewer: HopHed Brewhaus
Style: Specialty Beer
TYPE: All Grain
Batch Size: 6.00 gal
Boil Size: 6.65 gal
Estimated OG: 1.071 SG
Estimated Color: 18.6 SRM
Estimated IBU: 61.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
7.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 44.80 %
5.00 lb Munich Malt (9.0 SRM) Grain 32.00 %
2.00 lb Vienna Malt (3.5 SRM) Grain 12.80 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 6.40 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 1.60 %
0.25 lb Special B Malt (180.0 SRM) Grain 1.60 %
0.13 lb Carafa III (525.0 SRM) Grain 0.80 %
1.75 oz Magnum [14.00 %] (60 min) Hops 61.8 IBU
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 15.63 lb
Single Infusion, Medium Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 4.84 gal of water at 163.8 F 152.0 F
I dryhopped this with Magnum and learned the hard way that it is totally neutral and imparts no aroma. I'd recommend .5-1 oz dryhop for 7-10 days with Hallertauer, Crystal, Saaz or Mt. Hood.
This is a very good beer, but would benefit from dry hopping.
Picked up a vial of the Dusseldorf Alt yeast at the LHBS on Saturday on a whim, so I'm researching recipes now. Never brewed an Alt, so not sure what to expect. Fun times!
I've got the WLP036 on the stirplate now (after streaking a few slants out of the vial first!) - looking to brew this up on the weekend. Might have to toast a pound or so of MO to approximate Biscuit, otherwise it's on like Donkey Kong.
Hell, might even try decocting for deeper malt character. Haven't decided yet.
I thought about decocting this as well, but decided against it due to time constraints the day that I brewed this.
It has a nice malt character from the single infusion mash that I did with quite a complex palate and a smooth hop bitterness that balances well. I will be sad when this beer is gone.
I'm very interested in this recipe. Did you really leave it in the secondary for 45 days?
Can I ask how you developed this recipe? Its way outside the style guidelines for an altbier (which i like haha). My buddy from Germany says he misses the traditional altbiers and wants me to try and brew one up, but I'm in the dark as to what they even taste like. Should I jump in with this recipe or can you guide me as to where I should start?
I got the idea to brew a Sticke while I was putting together a recipe for a Düsseldorf Alt.
From the Comments section of the BJCP styles guidelines for 7C. Düsseldorf Altbier:
Comments: A bitter beer balanced by a pronounced malt richness. Fermented at cool ale temperature (60-65?F), and lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales. Common variants include Sticke (“secret”) alt, which is slightly stronger, darker, richer and more complex than typical alts. Bitterness rises up to 60 IBUs and is usually dry hopped and lagered for a longer time. Münster alt is typically lower in gravity and alcohol, sour, lighter in color (golden), and can contain a significant portion of wheat. Both Sticke alt and Münster alt should be entered in the specialty category.
So yes, this beer is out of style if you're trying to fit it in as a Düsseldorf. Brewed as is, it is a prefectly legitimate Altbier, but would get submitted in category 23 (Specialty beers).
This beer is bigger and a bit more complex in the palate than say a Düsseldorf Alt, and most likely not as common over in Germany. If that's what your friend is looking for then you may want to stick with a Düsseldorf. You may also want to take a look at the Münster Alt and/or Northern German Alt recipes that I just posted. They're all in my dropdown.
I guess I didn't realize how long it's been since I added some recipes that I thought were good enough to share. :D
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