Altbock

[sptaylor70]

So I have a Dortmunder going now, and I'm going to move it to a secondary in a week or so and dry hop it. After I move the Dortmunder out of the primary, I'll be left with a substantial yeast cake. I've been thinking that my yeast ought to be working harder for me. Team loyalty. So I thought that I'd make an altbier. The yeast is, after all, alt yeast. And I would want something big, so bock-ify it. Let me know what you think.

Before anyone asks or points it out: 1) I plan to use 1/2 cup of the slurry for this batch; 2) yes, this recipe does bear a resemblance to an Imperial stout.

Volume - 2.8 gallons

Grain
4 lbs. Two-row pale
1.5 lbs. Munich
1.5 lbs. Vienna
1 lb. Midnight wheat
6 oz. C40L
6 oz. C80L
2 oz. Chocolate malt

Sugar
0.5 lbs. piloncillo (Mexican brown sugar)

Hops
(German and Germanish hops that I had left over and wanted to use)
1.5 oz. Saaz
1 oz. Liberty
1 oz. Mt. Hood
0.5 oz. Tettnanger
all first wort hopped

Mash in at 155 degF. Schmitz decoction mash. Assume 65% brewhouse efficiency.
OG 1079
FG 1020
ABV 7.6
IBU 72
SRM 22

 

[sptaylor70]

So I brewed it and let it sit six weeks.

Volume - 2.8 gallons

Grain
6 lbs. Two-row pale
2 lbs. Munich
8 oz. C40L
8 oz. C80L
4 oz. Chocolate malt
4 oz. Roasted barley

Hops
(German and Germanish hops that I had left over and wanted to use)
1.5 oz. Saaz
1 oz. Liberty
1 oz. Mt. Hood
0.5 oz. Tettnanger
all first wort hopped

Mashed in at 155 degF. Schmitz decoction mash. Assumed 65% brewhouse efficiency and hit my OG on the nose.
OG 1078, FG 1020, ABV 7.5, IBU 72, SRM 38

Tastes like a German porter. Good roasted darkness. I might rethink my hopping schedule in the future - it's slightly cloying. Still, a good fall/winter beer.