Alt beer for a friend

[autoferret]

Hey guys! so i've never had this kind of beer before and i've started reading the internet till congress shuts it down... But i found a couple recipes and figured i'd pass this buy u guys!

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1698 ALT

Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 71.43 %
3.00 lb Caramunich Malt (56.0 SRM) Grain 21.43 %
0.50 lb Aromatic Malt (26.0 SRM) Grain 3.57 %
0.50 lb Wheat Malt, Ger (2.0 SRM) Grain 3.57 %
1.00 oz Pearle [8.00 %] (60 min) Hops 24.5 IBU
1.00 oz Pearle [8.00 %] (30 min) Hops 18.9 IBU
1 Pkgs German Ale II (White Labs #WLP003) Yeast-Ale


Beer Profile

Est Original Gravity: 1.064 SG
Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.44 % Actual Alcohol by Vol: 7.05 %
Bitterness: 43.4 IBU Calories: 296 cal/pint
Est Color: 17.7 SRM Color:
Color

Mash Profile
Mash Name: Single Infusion, Full Body, No Mash Out Total Grain Weight: 14.00 lb
Sparge Water: 4.56 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body, No Mash OutStep Time Name Description Step Temp
45 min Mash In Add 17.50 qt of water at 173.4 F 158.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Notes
After 30 min of mashing take 2 gal of the mash and heat to a boil. Then put back in the mash for the remainder of the masing.
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Now from what i've been reading I think that the IBU might be a tad to high for the style.

other than that what do u guys think?

 

[PantherCity]

I don't like that recipe.

Altbier should be dry and substantial bitter. 3# of crystal and a mash temp of 158F will give you a super cloying beer that is way out of balance. Also whats up with the US 2-row? You should be using Pilsner.

Altbier should have a smooth bready malt character and a good bitterness without much hop flavor.

here is what I would do:
10# pils (adjust to keep OG at 1.050 on your system)
1# munich
1/2# caramunich
enough carafa speciall II to darken to ~13-16 SRM
one bittering addition for ~ 35-40 IBUs

Mash @ 152F
Wyeast 1007 @ 60F

 

[pjj2ba]

I agree with PantherCity.

WAY to much Caramunich. Panthers recipe looks great, pretty close to what I do as well. I use a a little bit more Munich in mine

 

[autoferret]

Thanks for the input guys! I was thinking that i should switch the 2row to pils. But I was reading a book and looking at other examples and 10 out of 12 used 2row and the other 2 used pils. And he was saying that you would be more likly to use pils in a grolsch.

i'll show these to my buddy! but i'm thinking about brewing it myself!

 

[autoferret]

What kind of hops do u guys think?

i have some Northern Brewer as well as some Galena on hand. I have a few others but these seem to be the ones that would fit.. I'm thinking the Galena myself

 

[SouthBay]

I like 2# of munich. And slightly less hops, 25 to 30 ibus. Go with a clean but slightly spicy hop. I actually think a half lb of wheat would go fine in the second recipe.

And don't forget, some pils is under modified, so you might need a protien rest

 

[autoferret]

This is what i currently have. I went with the roasted b/c its the darkest no chocolate malt i have on hand.

Recipe Overview
Wort Volume Before Boil: 6.60 US gals Wort Volume After Boil: 6.08 US gals
Volume Transferred: 6.08 US gals Water Added To Fermenter: 0.00 US gals
Volume At Pitching: 6.08 US gals Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.049 SG Expected OG: 1.053 SG
Expected FG: 1.016 SG Apparent Attenuation: 68.5 %
Expected ABV: 4.9 % Expected ABW: 3.8 %
Expected IBU (using Tinseth): 39.2 IBU Expected Color (using Morey): 13.5 SRM
BU:GU ratio: 0.74 Approx Color:
Mash Efficiency: 70.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF


Fermentables
Ingredient Amount % MCU When
German Pilsner Malt 10lb 0oz 80.8 % 2.1 In Mash/Steeped
German Munich Malt 1lb 8oz 12.1 % 1.4 In Mash/Steeped
German CaraMunich I 8.00 oz 4.0 % 2.9 In Mash/Steeped
US Roasted Barley 6.00 oz 3.0 % 18.5 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
US Galena 13.0 % 1.50 oz 39.2 Bagged Pellet Hops In Mash


Other Ingredients
Ingredient Amount When


Yeast
White Labs WLP036-Dusseldorf Alt

 

[Denny]

Spalt, or one of it's variations, is the traditional hop for alt. Hallertauer and Mt. Hood also work really well. I really don't care for the 036 yeast....doesn't leave the beer crisp enough. I far prefer WY1007 fermented around 55F (if possible...otherwise as close as you can get). Lager the beer for a couple months after fermentation is complete. 3% may be too much roasted barley...I use closer to 1% when I use it. These days I prefer Sinamar for adjust color in alts.