I had an Alt made by Terrapin that I really enjoyed. So I researched the Alt style some more and with some inspiration from the great Kaiser and his Alt in the recipes forum, I came up with this recipe. I'm still pretty new to doin PM with a few under my belt, so I'm a bit unsure about mash temps and water volume for sparge. I do have a calc for temps and volumes for strike water, but nothing for sparge. I was also considering different yeasts. Kaiser recommended wyeast 1007, I've also seen wlp036 used as well. Any suggestions? I was also thinking about adding a half pound or so of carapils. The guy at my LHBS said he always brews with at least a half a pound. He feels it really makes a very nice, long lasting head. I was thinking about fermenting on the low end at 65*F until fermentation is done, then to a secondary for cold conditioning. From what I've heard an Alt benefits from a good cold condition. Any idea how long and what temp? I'm open to any and all suggestions! Thanks a ton in advance.
Brew Method: Partial Mash
Style Name: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 3 gallons
Boil Gravity: 1.047
Efficiency: 60% (brew house)
STATS:
Original Gravity: 1.051
Final Gravity: 1.013
ABV (standard): 5%
IBU (tinseth): 39.72
SRM (morey): 15.65
FERMENTABLES:
4 lb - Liquid Malt Extract - Pilsen - (late addition) (43.2%)
2 lb - Liquid Malt Extract - Pilsen (21.6%)
2 lb - German - Munich Light (21.6%)
1 lb - German - CaraMunich I (10.8%)
4 oz - German - Carafa II (2.7%)
HOPS:
2 oz - Spalt, Type: Pellet, AA: 4.5, Use: First Wort, IBU: 19.43
1 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 12.33
1 oz - spalt, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 7.96
MASH GUIDELINES:
1) Infusion, Temp: 152 F, Time: 60 min, Amount: 6 qt
2) Sparge, Temp: 170 F, Time: 15 min, Amount: 6 qt
YEAST:
White Labs - German Ale/ Kölsch Yeast WLP029
Starter: 2L
Attenuation (avg): 75%
Flocculation: Medium
Optimum Temp: 65 - 69 F