Altbier Dusseldorf Ale

This is a simple but very rewarding beer.

I entered this in the '13 Cincinnati Beerweek festival and it took first in its combined category and second in a best-of-show of german beers. Overall score of 40 for what that's worth.

Recipe Info
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BJCP Style: Dusseldorf Altbier
Batch Size: 5.25 gal
Estimated OG: 1.043 SG
Estimated Color: 15.3 SRM
Estimated IBU: 44.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 80 Minutes

Ingredients:
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6 lbs Pilsner (2 row) Ger
2 lbs Munich - 10L
4oz Carafa III
0.7oz magnum (80 min)
0.25oz mt hood (55 min)
0.25oz mt hood (5 min)
Wyeast 1028

Notes:
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Ferment at 58 with healthy yeast pitch
Bottle after achieving final gravity (10-12 days, ymmv)
Condition 3 weeks

NICE!

Thanks for sharing!

quick question. Is the 80 minute boil for IBU's/flavor or drive off the likelihood of DMS from the pilsner malt?

ZebulonBrewer said:

quick question. Is the 80 minute boil for IBU's/flavor or drive off the likelihood of DMS from the pilsner malt?

Click to expand...

I chose that length mostly to drive off dms, but also for color to some degree. You might want to adjust hopping if you choose a 60 min boil.

Thanks for the reply

What did you condition with?

I just prime with table sugar and let the beer carb/condition for three weeks before drinking

Do you recall your mash temp for this? I am thinking 152F would be appropriate

Also curious why you used 1028 (Lndon Ale yeast) instead of a German or Alt yeast?