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Old 04-08-2009, 04:59 PM   #1
ohiobrewtus
 
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Nov 2006
Ohio
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Recipe Type: All Grain   
Yeast: WLP036   
Yeast Starter: 2l   
Additional Yeast or Yeast Starter: none   
Batch Size (Gallons): 6   
Original Gravity: 1.043   
Final Gravity: 1.008   
IBU: 38   
Boiling Time (Minutes): 60   
Color: 7.1   
Primary Fermentation (# of Days & Temp): 14 @ 62   
Additional Fermentation: none   
Secondary Fermentation (# of Days & Temp): 28 @ 62   
Tasting Notes: see below   

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Recipe: Klaiberhaus Münster Altbier
Brewer: HopHed Brewhaus
Asst Brewer:
Style: Specialty Beer
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 6.65 gal
Estimated OG: 1.043 SG
Estimated Color: 7.1 SRM
Estimated IBU: 38.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Munich Malt (9.0 SRM) Grain 54.05 %
4.00 lb Wheat Malt (Briess) (2.0 SRM) Grain 43.24 %
0.25 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2.70 %
2.00 oz Hallertauer [6.00 %] (60 min) Hops 38.1 IBU
1 Pkgs Dusseldorf Alt Yeast (White Labs #WLP036) Yeast-Ale

Mash Schedule: Decoction Mash, Double
Total Grain Weight: 9.25 lb
----------------------------
Decoction Mash, Double
Step Time Name Description Step Temp
35 min Protein Rest Add 4.63 gal of water at 126.6 F 122.0 F
20 min Saccharification Decoct 1.96 gal of mash and boil it 155.0 F
10 min Saccharification Decoct 1.22 gal of mash and boil it 168.0 F

This style can also be soured. I plan on doing a sour version of this next year - sort of a bigger version of a Berliner Weisse. Typical Alt ester profile, but much lighter in color and alcohol.

My batch exhibited a bit of what I can best describe as 'yeast bite', which I'm attributing to the fact that this was the 4th beer I did with the yeast derived from 1 vial of WLP036. Having said that, this is still a beer that I would certainly brew again.


File Type: bsm munster alt.bsm (10.7 KB, 187 views)
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Old 06-06-2014, 05:37 PM   #2
steinsato
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Jan 2010
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Did you ever make the sour version of this beer. I want to make something similar to this but was going to use lactobacillus and I'm afraid the IBU's are too high for a good lactic sourness to take hold. Reading the style guidlines for Altbier, I was surprised to see the Munster version can be soured, especially as I was saying before because of their significant bitterness.


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Old 06-13-2014, 07:33 AM   #3
Beergnomes
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Feb 2014
South Bend, Indiana
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Quote:
Originally Posted by steinsato View Post
Did you ever make the sour version of this beer. I want to make something similar to this but was going to use lactobacillus and I'm afraid the IBU's are too high for a good lactic sourness to take hold. Reading the style guidlines for Altbier, I was surprised to see the Munster version can be soured, especially as I was saying before because of their significant bitterness.
This is an old thread but I am going to be attempting a munster altbier style in about 10 days, after I bottle what is currently in my fermentor. Anyway, I think I may blend a lactobacillus with a high attenuating ale yeast but I don't want the hops as low as most lactic beers. I don't think Munster Altbier is very sour anyway, it has a refreshing tartness but I wouldn't describe it as sour like a Berliner Weiss. Need to call Wyeast to get their take on how I intend to use it and what results I can expect with the IBU's in my recipe. Wondering if an Acidulated malt addition would work as well. So many questions.
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Old 11-07-2014, 12:27 AM   #4
1mperator
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Nov 2012
kennesaw, ga
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perhaps adding ~ .5 lb of acidulated malt would help if your lacto's having a hard time. also, adding in lacto after you rack may help

 
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