Brewing an Altbier and enjoying the 75° weather.
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Then both recipes should be posted.Have a good recipe? I'm about due to brew an Altbier one of these days. Might even amp it up and make it a Sticke Alt.
This has been my go to Alt recipe for the last 5 or 6 years, at least. I’ve been happy with it and it compares well to the relatively few commercial Alts I can find in this area.Have a good recipe? I'm about due to brew an Altbier one of these days. Might even amp it up and make it a Sticke Alt.
Its just one of many caramel malts and loved it. I tend to use the materials I know better instead of trying many different.I'm a big fan of CaraRed but never used it in English beers before, instead using things like English CaraMalt. Something I'll have to try.
I changed it at the last minute. Instead of a pound of dark invert sugar at the end of the boil, I added a pound of cornstarch to the mash. I'm going to use Columbus hops for bittering and Hallertau Tradition for flavor/aroma (5 minutes.) US-05 yeast. It should end up between an American pale ale and a cream ale. Maybe a blonde ale, but the color will be a little off.I haven't brewed in a long time. I keep waiting for my wife to go out of town to visit her mom (like she says she's gonna do) but she never does. She's going out for a few hours tonight so I'm going to try to sneak in a quick brew. I need to prep everything early and start the water heating before she leaves. Anyway...
I'm going to do a mashup of an English special bitter and an American amber ale. Just using up malts and sugars that I have. It'll be 70% US pilsner malt, 18% aromatic malt, and 12% homemade invert #3. I'm planning to bitter it with Columbus hops, but I haven't figured out which late hops and which yeast. For the hops, the contenders are Cascade, Crystal, and Goldings. For the yeast, S-04, US-05, and K-97. I'm leaning towards the S-04 because of the sugar and the lack of crystal malts; the others might attenuate too much and make the beer too thin.
The hops are still a toss-up, I think any of them would be good. So I might just see which one I dig out of the freezer first. But the S-04 and the dark invert sugar suggest that I really ought to go with Goldings.
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