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Old 02-14-2008, 02:55 PM   #11
Yooper
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Yes, I did use the 1007 yeast. I do have a cold house, though, and the fermentation went very well at approx 62 degrees. Then I moved it to my laundry room in the low 50s, and it was clear as a bell. It looks very much like the picture you posted. It's a bit early for a beer now (even for me) so if I remember after work tonight, I'll post a picture. I guess with all that munich malt, I was surpised at the relatively thin body. It is very drinkable, though, and well liked by everyone who has tried it. I think I would like it a bit more towards "medium body" and when I make it again might mash a wee bit higher.

The OG was 1.049, FG 1.012. IBUs calculated at 25 in Beersmith.
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Old 04-11-2008, 01:11 PM   #12
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I'm heading to the LHBS this afternoon and brewing this on Saturday. I'm looking forward to it! Thanks for the recipe.

 
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Old 04-23-2008, 05:25 PM   #13
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Kaiser--

I've read/heard conflicting thoughts about the use of Caramunich in alts. I know Jamil uses it, but in "Designing Great Beers" Ray Daniels talks about how he found no commercial breweries that used any type of crystal in this style. It seems like a good idea though since high attenuation is a goal for this style it would be good to have some unfermentables in there to help balance it out.

I know you have a lot of knowledge about German beers--what is your understanding about crystal in "authentic" alts?


 
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Old 05-05-2008, 01:29 AM   #14
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Brewed this one yesterday. The only change was to add 0.3 oz of magnum to bump up the IBUs. It was my first decoction, I pulled a little more from the mash than I calculated since I always seem to be low after infusions... and it worked. I hit the mashout to the degree. All said, it was fun, but I came in way high on the SG 1.060. I am afraid it will not be as sessionable as I had hoped.

 
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Old 05-05-2008, 04:15 AM   #15
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Quote:
Originally Posted by maltMonkey View Post
but in "Designing Great Beers" Ray Daniels talks about how he found no commercial breweries that used any type of crystal in this style.
I don't know where he is getting this from. Narziss, German commercial brewing author, mentions that some Alts are brewed from 90% light malt (Pilsner) and 10% Carmel malt (120 EBC). A while ago a very knowledgeable member of a German home brewing forum (at the time he was an apprentice in an Alt brewery) mentioned that the famous Altbier brewery Zum Uerige is brewing their Alt with pilsner, crystal and roasted malts.

How many Alts are using crystal malts, I don't know. But it is definitely not out of style.

Designing Great Beers is a great book to get started. But it's only that in my opinion. The fact that he bases his recipe suggestions on home brewer's interpretations of the style is a major flaw in my eyes. A style should not be defined by the way home brewers interpret it but by the way it is brewed in the country of origin. At least for the traditional styles.

Kai

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Old 05-05-2008, 01:00 PM   #16
maltMonkey
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Thanks for the clarification on the crystal. The book is a bit old and seems to have some "holes" in the knowledge in places.

Quote:
Originally Posted by Kaiser View Post
Designing Great Beers is a great book to get started. But it's only that in my opinion. The fact that he bases his recipe suggestions on home brewer's interpretations of the style is a major flaw in my eyes. A style should not be defined by the way home brewers interpret it but by the way it is brewed in the country of origin. At least for the traditional styles.

Kai
I agree with you--when I bought the book I was hoping it would have more information on the history of what ingredients etc. were used in the styles.....I also don't like that it barely covers any styles. I still use it to get another perspective on common styles I want to try.

 
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Old 06-16-2008, 01:20 PM   #17
jezter6
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I brewed this yesterday with only a change of hops because I got the tet win from Bobby.

It was clear as a bell going into the fermenter with no irish moss or anything. I'm using notty to ferment, I can't wait.
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Old 06-20-2008, 08:24 PM   #18
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Kai....

Thanks again for sharing! I let these age a month or so in the bottles and they're money, I can't wait to share this with my buddies. I'll be brewing it again!

Justin

 
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Old 06-20-2008, 08:49 PM   #19
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Quote:
Originally Posted by uwmgdman View Post
Thanks again for sharing! I let these age a month or so in the bottles and they're money, I can't wait to share this with my buddies. I'll be brewing it again!
glad you like it. I'll be brewing it again once it gets colder out. It's pretty much a house beer for me during the winter.

Kai

 
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Old 11-07-2009, 04:31 AM   #20

Hi Kai. Thanks for sharing this recipe, it looks very interesting.

Two questions:

1. If one was to do a single infusion mash (no decoction), would you mash at 150, 152?

2. My lhbs carries white labs rather than wyeast; it seems that WLP029 German Ale/Kolsch would be equivalent - similar attenuation, floculation and temperature characteristics. Another option would be the WLP036 Dusseldorf Alt, but it has a significantly lower attenuation range than Wyeast 1007. Any thoughts?

Again, thanks for sharing this recipe, I'm putting it in the queue.

Cheers

 
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