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Old 03-16-2013, 09:17 PM   #1
Schmoogdaddy
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Aug 2011
Sinking Spring, PA
Posts: 140
Liked 35 Times on 20 Posts



I'm making my first Altbier. How does this sound?

2 lbs. Munich
8 oz. CaraMunich
8 oz. Aromatic
8 oz. Melanoidin
4 0z. Carafa II
Mini mashed at 150 for 1 hr.

3 lbs. Amber DME
3 lbs. Light DME

1 oz. Spalt @ 60 min.
.5 oz. Hallertauer @ 60 min.
1 oz. Tettnanger @ 20 min.
.5 oz. Hallertauer @ 20 min.

Wyeast 1007 in 1 liter starter.

Ferment near 60 degrees.

Any Alt experts out there can give me a thumbs up?

 
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Old 05-15-2013, 08:19 PM   #2
Schmoogdaddy
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Aug 2011
Sinking Spring, PA
Posts: 140
Liked 35 Times on 20 Posts


I drank this side-by-side with a Uerige Sticke Alt last night. I was thrilled to find that other than being slightly darker, it was spot on. Good times.

 
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Old 05-16-2013, 11:54 PM   #3
AviatorTroy
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Apr 2010
Cincinnati
Posts: 85
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Nice. Thanks for that, I've been looking at doing an altbier and I don't know much about the style. I'll have to plug your recipie into an all grain format....

 
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Old 05-17-2013, 04:18 AM   #4
mikder82
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Mar 2013
Posts: 26
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I made an altbier that's finally ready. One of my professors from dusseldorf said it was spot on.

2.5 gallons

Mash at 152 for 75 minutes

2.25 lbs German pils
2.25 lbs Munich 10L
4 oz Belgian aromatic
4 oz roasted barley 495L

60 min boil

.5oz Hallertau 60 min
.75oz Hallertau 25 min
.75oz Hallertau 10 min

WLP029 yeast

Came out OG 1.056
FG 1.014
IBU 44

Malty with up front bitterness, and a very clean finish. Complexity of an ale with a lager finish. I like it, for what it's worth.

 
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Old 05-21-2013, 01:17 AM   #5
maltoftheearth
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Oct 2010
Carthage, North Carolina
Posts: 504
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I know Spalt is typical for style but I found that it was too minty over time and detracted from the malt. Hallertau is a better choice IMHO.
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