RighteousFire
Well-Known Member
What is the perfect beer? Who knows... I like the style of Dusseldorf Altbier so i figured I'd make my own.
Check out this recipe give me your questions, comments, concerns, etc.
Batch size 5 gallons
Boil size 6.5 gallons
Boil time 90 minutes
Grain weight 10.6 pounds
Efficiency 70%
Original gravity 1.052
Final gravity 1.013
Alcohol (by volume) 5.1%
Bitterness (IBU) 41
Color (SRM) 13.4°L
Yeast Starter 2 quarts
Wyeast**1007 German Ale
Grains/Extracts/Sugars
10.6 pounds
Pilsen
** *36ppg, 1°L 6.5 pounds
Munich (Light)
** *34ppg, 10°L 2 pounds
Crystal 60L
** *34ppg, 60°L 1 pounds
Carafoam
** *33ppg, 1.5°L 0.5 pounds
Aromatic
** *36ppg, 1.5°L 0.5 pounds
Chocolate
** *29ppg, 350°L 0.1 pounds
Decoction Mash
105 minutes, 8.3 gallons
Strike
** *Target 97°F 4.0 gallons
100°F
15 minutes (+0)
Decoction
** *Target 133°F 6 quarts
212°F
30 minutes (+15)
Decoction
** *Target 155°F 5 quarts
212°F
60 minutes (+45)
Mashout
** *Target 170°F 5 quarts
212°F
Sparge
** *Target 170°F 4.3 gallons
170°F
Boil
90 minutes, 6.5 gallons
Magnum hops
** *14%, Pellet 0.5 ounces
60 minutes (+30)
German Tradition hops
** *6%, Pellet 0.33 ounces
30 minutes (+60)
German Tradition hops
** *6%, Pellet 0.33 ounces
15 minutes (+75)
Wort chiller 15 minutes (+75)
German Tradition hops
** *6%, Pellet 0.33 ounces
1 minutes (+89)
Ferment
31 days @ 55-68°F
Rack to secondary 21 days (+10)
Triple decoction with an acid and a protein rest. Fermentation in the bottom of the yeasts range, ~53-55F, to produce a crisp, clean, lager-like character. Fermentation should be treated like a lager, transferring to a lagering vessel before primary fermentation is complete.
I'm going to keep this recipe simple and it's going to be the only beer I plan on brewing for the next half a year as to perfect it as "My Perfect Beer". I will make one change at a time each time I brew it again.
Check out this recipe give me your questions, comments, concerns, etc.
Batch size 5 gallons
Boil size 6.5 gallons
Boil time 90 minutes
Grain weight 10.6 pounds
Efficiency 70%
Original gravity 1.052
Final gravity 1.013
Alcohol (by volume) 5.1%
Bitterness (IBU) 41
Color (SRM) 13.4°L
Yeast Starter 2 quarts
Wyeast**1007 German Ale
Grains/Extracts/Sugars
10.6 pounds
Pilsen
** *36ppg, 1°L 6.5 pounds
Munich (Light)
** *34ppg, 10°L 2 pounds
Crystal 60L
** *34ppg, 60°L 1 pounds
Carafoam
** *33ppg, 1.5°L 0.5 pounds
Aromatic
** *36ppg, 1.5°L 0.5 pounds
Chocolate
** *29ppg, 350°L 0.1 pounds
Decoction Mash
105 minutes, 8.3 gallons
Strike
** *Target 97°F 4.0 gallons
100°F
15 minutes (+0)
Decoction
** *Target 133°F 6 quarts
212°F
30 minutes (+15)
Decoction
** *Target 155°F 5 quarts
212°F
60 minutes (+45)
Mashout
** *Target 170°F 5 quarts
212°F
Sparge
** *Target 170°F 4.3 gallons
170°F
Boil
90 minutes, 6.5 gallons
Magnum hops
** *14%, Pellet 0.5 ounces
60 minutes (+30)
German Tradition hops
** *6%, Pellet 0.33 ounces
30 minutes (+60)
German Tradition hops
** *6%, Pellet 0.33 ounces
15 minutes (+75)
Wort chiller 15 minutes (+75)
German Tradition hops
** *6%, Pellet 0.33 ounces
1 minutes (+89)
Ferment
31 days @ 55-68°F
Rack to secondary 21 days (+10)
Triple decoction with an acid and a protein rest. Fermentation in the bottom of the yeasts range, ~53-55F, to produce a crisp, clean, lager-like character. Fermentation should be treated like a lager, transferring to a lagering vessel before primary fermentation is complete.
I'm going to keep this recipe simple and it's going to be the only beer I plan on brewing for the next half a year as to perfect it as "My Perfect Beer". I will make one change at a time each time I brew it again.
