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Old 01-07-2010, 07:42 PM   #1
Nov 2009
Posts: 44

I dont know if anyone has tried or made this but they call it a german style brown ale. It tastes like a cross between brown and a stout. I dont like newcastle or other brown ales but this is pretty good. I'm looking for a recipe.

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Old 01-07-2010, 08:29 PM   #2
SpanishCastleAle's Avatar
Jan 2009
Central Florida
Posts: 4,345
Liked 37 Times on 37 Posts

I haven't tried that beer but I happen to be brewing an Alt (a Northern German Alt) this weekend so I can comment on what I've learned about Alts in general. Many german beers have very simple grain bills. Mine will be mostly German Light Munich malt with a small amount of Carafa Special II (about 2%) and Carafoam (about 5%). I might add a tiny amount of Caramunich but probably not (see below).

According to Daniel's Designing Great Beers; caramel/crystal malts are not really appropriate but acceptable in small quantities. No hops should be added 30 min or less remaining in boil (just a bittering addition, Spalt if you can but any German noble will do). Attenuate highly, like in the 77%-80% ballpark. I'm using Wyeast 1338 European Ale yeast which has low attenuation numbers on the Wyeast site but I've gotten way higher attenuation than those numbers and they say it's a good yeast for Alt.

Hope that helps and good luck!
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate

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