Duesseldorf Alt Bier

[nage0049]

I am starting in on a third alt bier. I want to create a beer that matches or comes close to Schumacher or Fuechschen Alt in Duesseldorf.

I am using really standard malts.
The question I have is what hops and yeast.

Right now I am focused on Hallertau, but am thinking of adding german spalt and Saaz.

I am using wyeast 1007 or WLP036.

My first two tries were good, but not Alt bier. They were just dark ales.

 

[innocent75]

My first post here, but I have been brewing off and on for a couple of years now. I have recently picked the hobby back up.

I have used the 1007 yeast as an altbier. I had found it was very true to style. Just watch your fermentation temp. Keep it in the range and I think you'll be happy.

I will see if I can come up with my old notebooks and find my temps. So things got lost/misplaced in to recent move.

 

[BigEd]

Spalt is a great hop choice for altbier. I'd save the Saaz for a lager. Both the 1007 and 036 make a very good altbier.

 

[HopSong]

1007 is a good yeast. Spalt is a good hop. As I remember, there is very little late hop addition.. but, there are a number of differences between the different Alt's in Duesseldorf.

It's a relatively dry beer but it's relatively malty too. Did you cold condition your Alts?

 

[passedpawn]

Fuchschen uses Tradition.

I visited Fuchschen and came back with yeast. I've made clones. Here is more information than I'm guessing you were looking for. The brewer there told me the malts and hops that they use.

https://www.homebrewtalk.com/f14/dusseldorf-altbier-brewery-visit-fuchschen-pics-youtube-282538/