- Recipe Type
- All Grain
- Yeast
- WLP036
- Yeast Starter
- Yes. Hybrid Pitch Rate
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.050
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 90
- IBU
- 33.5
- Color
- 13.8
- Primary Fermentation (# of Days & Temp)
- 2 weeks. Pitched at 56F. Fermented at 58F till 1-2°Plato above FG. Ramp to 68F
- Secondary Fermentation (# of Days & Temp)
- N/A
- Additional Fermentation
- Cold-crashed, gelatin in FV. Lagering in Keg.
- Tasting Notes
- Malty, medium bodied, little if any hop aroma, slightly bread-crusty. Yum!
Grain-Bill (80% Brewhouse Efficiency)
NB: The acid malt is needed in my setup as I utilize full-volume mashes. No sparging. Thinner mashes may need some form of additional acid. I use acidulated malt for this reason in calculated amounts and subtract them from the originally planned base malt to keep the OG unchanged. If acid malt is not needed in your setup simply delete it and substitute it with Pilsner malt.
Hops
Yeast
A starter size based on the date of the yeast vial and a hybrid pitch-rate with my usual method. Starter is decanted prior to pitching the yeast.
Water
This is the first time I have ever had an Alt commercial or homebrew so have nothing with which to compare it to.
I did a bit of research into the style and there are a lot of differing approaches to the grain bill. I decided on about 90% Pilsner as the base from which to work, a traditional hop, Dusseldorf yeast and targeted an amber malty water profile in Bru'n Water.
All told, I am delighted with this beer. It is somewhat similar to a Munich Dunkel. Not having had an Alt before I am completely at sea in assessing whether it fits the bill. The most recent BJCP guidelines now have a single category for Altbier. This would have been a Northern German Alt if the 2008 guidelines were still in effect. (Many competitions still use the 2008 guidelines)
Everyone thinks their own fleas are gazelles I suppose but I am quite proud of this beer, my first attempt at a recipe.
Mash profile
This was a step mash with infusions to achieve the planned steps and a single decoction to reach mash-out temperatures. All done via my usual BIAB method.
Another approach would be a single infusion at 150-152F. I think that would work well also. For this beer I wanted to try my hand at an infusion step-mash and decoction. It was a lot of fun albeit quite a bit trickier. A good thermometer is a prerequisite.
OG
Fermentation Profile
Despite the titles which I use to enable me to enter the differing temperatures with ease in Beersmith, all fermentation is done in the primary. No racking other than to the keg after cold crashing and gelatin fining. This beer was kegged 2 weeks after pitching the yeast.
Lagering at ~35F for about two weeks while carbonating. Force-carbonated to ~2.8 volumes. 4 weeks after pitching yeast and it's really great.
FG
I will be entering it in the upcoming Octoberfest competition here in north Texas. I'll post the judges feedback when I get it. (Hopefully it does not get too badly dinged). Truth be told, I am quite proud of this beer.
This beer has a lovely white head that thins out but lasts well to the end. It is crystal clear as is typical of the style and beautifully smooth.
Aromatic
Alluring
All Gone
If you brew it, let me know what you think. Enjoy!
NB: The acid malt is needed in my setup as I utilize full-volume mashes. No sparging. Thinner mashes may need some form of additional acid. I use acidulated malt for this reason in calculated amounts and subtract them from the originally planned base malt to keep the OG unchanged. If acid malt is not needed in your setup simply delete it and substitute it with Pilsner malt.
Hops
Yeast
A starter size based on the date of the yeast vial and a hybrid pitch-rate with my usual method. Starter is decanted prior to pitching the yeast.
Water
This is the first time I have ever had an Alt commercial or homebrew so have nothing with which to compare it to.
I did a bit of research into the style and there are a lot of differing approaches to the grain bill. I decided on about 90% Pilsner as the base from which to work, a traditional hop, Dusseldorf yeast and targeted an amber malty water profile in Bru'n Water.
All told, I am delighted with this beer. It is somewhat similar to a Munich Dunkel. Not having had an Alt before I am completely at sea in assessing whether it fits the bill. The most recent BJCP guidelines now have a single category for Altbier. This would have been a Northern German Alt if the 2008 guidelines were still in effect. (Many competitions still use the 2008 guidelines)
Everyone thinks their own fleas are gazelles I suppose but I am quite proud of this beer, my first attempt at a recipe.
Mash profile
This was a step mash with infusions to achieve the planned steps and a single decoction to reach mash-out temperatures. All done via my usual BIAB method.
Another approach would be a single infusion at 150-152F. I think that would work well also. For this beer I wanted to try my hand at an infusion step-mash and decoction. It was a lot of fun albeit quite a bit trickier. A good thermometer is a prerequisite.
OG
Fermentation Profile
Despite the titles which I use to enable me to enter the differing temperatures with ease in Beersmith, all fermentation is done in the primary. No racking other than to the keg after cold crashing and gelatin fining. This beer was kegged 2 weeks after pitching the yeast.
Lagering at ~35F for about two weeks while carbonating. Force-carbonated to ~2.8 volumes. 4 weeks after pitching yeast and it's really great.
FG
I will be entering it in the upcoming Octoberfest competition here in north Texas. I'll post the judges feedback when I get it. (Hopefully it does not get too badly dinged). Truth be told, I am quite proud of this beer.
This beer has a lovely white head that thins out but lasts well to the end. It is crystal clear as is typical of the style and beautifully smooth.
Aromatic
Alluring
All Gone
If you brew it, let me know what you think. Enjoy!
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