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Old 08-10-2013, 05:03 AM   #1
Obzen
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Aug 2013
Auburndale, FL
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I'm brewing my first Altbier soon and would like some help with the hop additions.

I'm brewing a Dusseldorf style Sticke Altbier, so I want the ABV and IBUs a little higher than normal. When I put it into the program it comes out right where I want it for ABV, IBUs and SRM, I'm just concerned with the hop addition times (for flavor and aroma, not so much the bitterness). I'm also not using any crystal malt because I want a real bready flavor and do not want it to be an overly sweet beer. I know it's not a typical Altbier recipe, but I think it will turn out nice if I can get the hops right.

OG: 1.055
FG: 1.014
ABV: 5.37%
IBU: 52.65
SRM: 13.8
Volume: 5.5 gallons

Malt: 8 lb Pilsner (62.4%)
2 lb Munich (15.6%)
2 lb Vienna (15.6%)
10 oz Pale Wheat (4.8% for head retention)
3 oz Carafa III (1.46% for color)

Hops: 1.5oz Pearle (60 min)
.75oz Spalt (20 min)
.75oz Hallertauer (20 min)

Yeast: Wyeast 1007 - German Ale

Any thoughts on moving the hop addition times up or down, or the maybe adding more or less of a certain hop? As long as the IBUs float between 45 and 55 i'll be happy. Thanks.

Reason: Adjusting the recipe for new hops schedule

 
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Old 08-11-2013, 01:31 AM   #2
kingwood-kid
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houston
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I'd use the perle to bitter and the spalt for flavoroma, fiddling with the times/amounts to get the IBUs where I want. When I made my Doppelsticke it was basically 3:1 Munich:wheat, and I loved it. I don't know exactly what you're looking for, but with enough attenuation and bitterness, a malt bomb is nice. The sweetness you get from Munich and Vienna is totally different from caramel malt sweetness. It's full and rich, but stops short of being cloying and gross.
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Old 08-11-2013, 02:13 AM   #3
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Aug 2013
Auburndale, FL
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Thanks for the comment. Ill switch the pearle to the bittering addition.

I see most altbiers do not have a late hop addition. Am I going to regret the flameout hallertauer?

 
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Old 08-11-2013, 11:28 AM   #4
kingwood-kid
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houston
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It depends what you want. I like the spiciness of the noble hops, so I loaded mine up at IPA levels. I suppose a more classic Alt approach would be for a less hoppy flavor. There's not much info to go by when it comes to formulating Stickes and Doppelstickes (maybe because they're secret), so who's to say what's authentic? What little I've found suggests some late hopping for flavor and aroma, in the 1-2oz range. Maybe you could hold the Spalt for dry-hopping if you think the beer needs it.

You can read the reviews of Uerige Sticke (http://beeradvocate.com/beer/profile/1923/16146) to get an idea of what to add when.
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Old 08-11-2013, 04:33 PM   #5
bethebrew
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Up the Carafa III to 6 oz and lower the wheat to 6 oz or better yet 0 oz.

 
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Old 08-12-2013, 05:07 PM   #6
dstar26t
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Here's some informative reading on Alt.
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Old 08-12-2013, 06:31 PM   #7
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Quote:
Originally Posted by kingwood-kid View Post
I'd use the perle to bitter and the spalt for flavoroma, fiddling with the times/amounts to get the IBUs where I want. When I made my Doppelsticke it was basically 3:1 Munich:wheat, and I loved it. I don't know exactly what you're looking for, but with enough attenuation and bitterness, a malt bomb is nice. The sweetness you get from Munich and Vienna is totally different from caramel malt sweetness. It's full and rich, but stops short of being cloying and gross.
I'm with you on the Perle. It's my go to German bittering hop.
I like my alts hoppier than most so I use a 20 minute and flameout spalt or strisselspalt additions

 
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Old 08-12-2013, 11:28 PM   #8
Obzen
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Aug 2013
Auburndale, FL
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I tend to over hop most of my beers as well. I don't worry too much about the style guidelines, but I try to stay close enough that I don't end up with a really unbalanced beer.

I'll probably brew it this weekend or next and post the results when finished. I'm pretty excited about this one. After brewing so many American style beers lately it will be a nice change of pace.

 
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Old 08-13-2013, 01:41 AM   #9
kingwood-kid
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Lucky for you, Sticke alts have no style guidelines. I remember reading the link in post #6 before I brewed. It was still a lot of blind guessing when I formulated a recipe. I still have no idea if what I concocted in any way resembled Uerige or a "real" Doppelsticke.
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Old 08-15-2013, 05:35 PM   #10
artyusmc
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I just did this as an ALt split the 10 gallons and pitched Notty and S04

Amt Name Type # %/IBU
12 lbs Munich Malt - 10L (10.0 SRM) Grain 1 53.3 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2 35.6 %
2 lbs 8.0 oz Caramunich II (46.0 SRM) Grain 3 11.1 %
1.00 oz Perle [7.80 %] - Boil 60.0 min Hop 4 13.7 IBUs
2.00 oz Perle [7.80 %] - Boil 30.0 min Hop 5 21.1 IBUs
2.00 oz Hallertauer Hersbrucker [4.30 %] - Boil Hop 6 7.5 IBUs
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 7 -

 
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