So, I went to my LHBS last night with a printout of a recipe from here that was kind of a last minute thing...I need to have a batch ready for next weekend. (Yes I keg)
My original plan was to brew 10 Gal. of the same brew and try 2 different yeasts just to see how they both turned out. But, of course as soon as I got to the store I decided to "wing it" on my other batch and I ended up buying some random ingredients. (I've only been brewing since the spring). Once I got home I did some research while the first batch was brewing and I discovered that I was gonna end up making Altbier!
This is the first time I haven't been following a recipe "by the book".
What do you guys think?:
5.25lbs Munich LME
2lbs Pale LME
8oz chocolate malt
8oz crystal 75L
1oz. Tettnanger (60min.)
.5oz Hallertau(15min) + 1 tsp. Irish moss
1007 Wyeast
I'm holding at ~170deg. for 30min with the crystal and chocolate teabag. Then adding LME and Tettnanger.
I've heard that this style lends itself well to longer boil times. I was thinking of doing an extra 30 min. with 1 or .5 oz hallertau after the first hour of boil. What do you guys think?
I just started it and would be willing to tweak my hop schedule if I get some quick replies. I'm not too nervous just because too little or too much hops won't really bother me (I like it both ways!). But, I'd like to be "true to style"...Although, I don't think I've even tasted a true altbier.
My original plan was to brew 10 Gal. of the same brew and try 2 different yeasts just to see how they both turned out. But, of course as soon as I got to the store I decided to "wing it" on my other batch and I ended up buying some random ingredients. (I've only been brewing since the spring). Once I got home I did some research while the first batch was brewing and I discovered that I was gonna end up making Altbier!
This is the first time I haven't been following a recipe "by the book".
What do you guys think?:
5.25lbs Munich LME
2lbs Pale LME
8oz chocolate malt
8oz crystal 75L
1oz. Tettnanger (60min.)
.5oz Hallertau(15min) + 1 tsp. Irish moss
1007 Wyeast
I'm holding at ~170deg. for 30min with the crystal and chocolate teabag. Then adding LME and Tettnanger.
I've heard that this style lends itself well to longer boil times. I was thinking of doing an extra 30 min. with 1 or .5 oz hallertau after the first hour of boil. What do you guys think?
I just started it and would be willing to tweak my hop schedule if I get some quick replies. I'm not too nervous just because too little or too much hops won't really bother me (I like it both ways!). But, I'd like to be "true to style"...Although, I don't think I've even tasted a true altbier.