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Old 11-12-2012, 08:52 PM   #11
HumanGarbage
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Oct 2010
BC, Canada
Posts: 73
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Thanks for the recipe Greencoat!

I've brewed this half a dozen times now. One of my favorites. I used Wyeast 2565 but otherwise followed the recipe. Turns out great every time. I have a tap on the kegorator dedicated to it now.

To think I was unaware of Altbiere for years makes me sad. My Dad was born and raised in Northern Germany but wasn't old enough to drink the local brew before he emigrated. Great to be able to serve him a beer from the Fatherland, as commercial examples are almost non-existent around here. He loves this recipe too BTW...

Cheers!

 
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Old 08-30-2013, 12:57 AM   #12
B_lars
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Feb 2013
Posts: 2


Thanks for the recipe. I brewed this July 11th, put it in my lager fridge on the 29th, and kegged it up the other night after a month in the cold. I'm drinking my first brew off the tap as I write this. Tastes great. Easy drinker with enough flavor to satisfy.

Cheers

 
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Old 10-14-2013, 12:44 PM   #13
MXbrewer
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Jun 2013
Posts: 10

3rd day fermenting, started at 65-66 degrees for 2 days, now it's at 70-72. Used Wyeast 1007 with a starter, also threw a Whirfloc tablet in there. My OG was around 1.058-1.060. Can't wait to try this beer!

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Old 02-14-2014, 02:41 AM   #14
brent756
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Jan 2014
St. Louis, MO
Posts: 22
Liked 13 Times on 8 Posts


Thanks for the recipe! This was my first attempt at brewing anything. Decided to jump straight into all grain and kegging and I couldn't be more pleased with the results. I didn't exactly hit the OG with my efficiency but have since figured out what I was doing wrong with the batch sparge. Regardless, this is one tasty session brew!


 
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Old 02-24-2014, 02:47 AM   #15
lonepony
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May 2013
Charllote, NC
Posts: 7


This will be the first AG brew I try. We have a local brewery that makes an alt that is fantastic and I'm looking forward to trying this one out. Thanks for the recipe!

 
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Old 03-04-2014, 02:58 PM   #16
jhawk2415
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Mar 2014
Posts: 3

What was your water chemistry on this brew?


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Old 03-04-2014, 03:00 PM   #17
jhawk2415
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Mar 2014
Posts: 3

What was your water chemistry? Thanks!


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Old 05-09-2015, 01:08 AM   #18
Badaboom
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Feb 2011
Moose Jaw, SK
Posts: 32

Quote:
Originally Posted by greencoat View Post
10.7 lbs of grain in the mash:

9 lb Pilsen
1 lb Munich Dark
0.5 lb Crystal 60L
0.2 lb Roasted Barley

Strike your mash with 4 gallons @ 161F and rest for 75 min. Target mash temp is 150F.

Vorlauf and collect first runnings.

Sparge with 5.1 gallons @ 177F.

Collect second runnings and prepare to boil.

Boil is 90 mins.

1 oz Hallertauer (4.7%aa) @ 90 min for 15 IBUs
3 oz Saaz (3.3%aa) 30 min for 22 IBUs

Cool to ~63F and pitch a vial of WLP029 - German Ale/Kölsch yeast.

I didn't do a starter for my batch and it seemed to work fine at such a low starting gravity.

This worked out to be 4.7%ABV and makes for a very tasty session beer, and it scored me a gold metal and first in show. Cheers!
I was trying my own version of this recipe with ingregients readily available to me. For hops I used Perle and replaced the pils malt with canadian 2 row but used the same of everything else. The yeast worked for a couple of days (I used a starter) and then it just stopped. I took a reading on Wednesday and it was 1.22 and I took another reading today (friday) and it was the same. Should I add some more yeast?

 
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Old 07-16-2015, 06:37 PM   #19
TheMadKing
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Jun 2015
Gainesville, Georgia
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I want to try this recipe with a couple modifications and I'd like to get some feedback on my mods before I try them.

So I'm doing BIAB and here is what I plan to do, my changes are in bold

10.7 lbs of grain in the mash:

9 lb Pilsen
1 lb Munich Dark
0.4 lb Crystal 60L
0.3 lb Roasted Barley (this is to help lower mash pH because I'm doing full volume mash and have pretty alkaline water)

Strike my mash with 7 gallons @ 158F and rest for 90 min. Target mash temp is 150F.

pull the bag and squeeze like hell

Boil 90 mins.

1 oz Hallertauer (4.7%aa) @ 90 min for 15 IBUs

1 oz Saaz (Czech) pellet (3.3%aa) 45 min for 18 IBUs
2 oz Saaz (Czech) pellet (3.3% aa) @ flame out for more hop nose

Cool to ~63F and pitch a big healthy starter of Wyeast 2565 - Kölsch yeast.

I plan to use a large starter and a 10-20% overpitch for a slightly cleaner drier ferment to try to give this altbier a slightly more "Oktoberfest Lager" quality since I don't have the ability to actually lager it.

Am I about to do anything terribly wrong here as far as you recipe gurus are concerned? I'm a bit worried about a destructively explosive fermentation with that strain and an overpitch.
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Barking Mad Brewing: Past Present and Future Brews
Primary: EMPTY
LageringMadAlt Beverage - Altbier
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Old 07-17-2015, 03:21 PM   #20
TheMadKing
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Bump
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Barking Mad Brewing: Past Present and Future Brews
Primary: EMPTY
LageringMadAlt Beverage - Altbier
Aging NUTTIN'
On Tap Kiss Yer Sister Georgia Pilsner, Head in a Berliner-Weisse
On Deck: Vader's Special Sauce, Black IIPA

 
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