Altbier recipe critique (all-grain)

[bovineblitz]

I have a bunch of German-style hops laying around and was thinking I'd try my hand at an altbier. Here's my plan thus far:

5.5 gallon

Vienna Malt - 6lbs
Munich Malt (20L) - 3lbs
Caramunich II - 6oz

mash at 148-150 degrees, for seasonality's sake (do I need a protein rest?)

1oz Northern Brewer @60min
0.75oz Hallertauer @60min
0.5oz Saaz @20min

Wyeast 1007 German Ale

estimates:
OG: 1.050
Color: 11 SRM
IBUs: 31.9
ABV: 5.1%

I'll probably throw a little wheat in the final recipe.

Any comments or thoughts would be greatly appreciated!

I do have some Centennial hops as well but I don't think they'd go well in this brew.

 

[mithion]

I tried to brew an alt and was told mine wasn't bitter enough. I'd up the bitterness to around 40 and also add a small addition of noble hops at flame out to get just nice faint hop aroma. I'm interested in your use of vienna malt as your base malt. I did mine with regular 2-row, but I'd bet it would turn out better like you're doing instead. Otherwise, looks tasty to me.

 

[bovineblitz]

I did notice that dusseldorf altbiers are usually fairly high in IBUs, your suggestion would place it solidly in that category. You're probably right, it is a very malty recipe. Perhaps picking up an extra ounce of Hallertauer and splitting it between 60min and flameout will do the trick.

I wanted to try an all Vienna/Munich malt base, as it's something I haven't tried before and I hear good things.

 

[NCBeernut]

Altbier should have some hop character to it. I would do at least a half ouce each at 10 minutes and flameout.

 

[Mapleroots]

Not sure what the IBU's on this beer were but I brewed this last night, let me know what you think?
2010 Dusseldorf Alt.
10lb. german pilisner
5Lb. 2nd row pale
2lb. Vienna
5oz. carafa special 2/chocolate wheat Blend
18qt. mash in @ 150*f
Mashed out and batch sparged another 18qt.
Hop schedule
1oz Kent Golding; 45min.
1/2oz Perle; 30min.
1/2oz Perle; 15min.
Dusseldorf Alt, White Labs
Fermenting at around 58*f in basement
This brew smelled slightly toasty, and the wort was a light milk chocolate color. My hydrometer broke on me so I couldn't get an O.G.. I also added a pound of light Candi sugar to carboy before pitching the yeast. This one should be strong. Best of luck on yours.:fro:

 

[pjj2ba]

I drank my way through all of the craft Alt produces in Dusseldorf last year. Only one had any really noticable hop flavor and aroma (Schumacher). The rest didn't. All had a pretty firm yet smooth bitterness. I think there should be a flavor and aroma additions but they should be low enough (1/2 oz @ 20-15, and 1/4 oz @ 5 min.) that they contribute to the complexity of the flavor, but don't stick out - if one is trying for an authentic Dusseldfor alt. Most alts I've had in the US are too sweet and hoppy. As always though, brew what you like.

I like to use say 70:30 Pils:Munich for an Alt. For a Kolsch I sub Vienna for the Munich.

My only concern with mostly Vienna (or I've seen mostly Munich versions) is that the beer will be too rich and malty - more like a Bock or Oktoberfest. All of the alts I had were medium bodied and fairly clean and crisp.

 

[bovineblitz]

I drank my way through all of the craft Alt produces in Dusseldorf last year. Only one had any really noticable hop flavor and aroma (Schumacher). The rest didn't. All had a pretty firm yet smooth bitterness. I think there should be a flavor and aroma additions but they should be low enough (1/2 oz @ 20-15, and 1/4 oz @ 5 min.) that they contribute to the complexity of the flavor, but don't stick out - if one is trying for an authentic Dusseldfor alt. Most alts I've had in the US are too sweet and hoppy. As always though, brew what you like.

I like to use say 70:30 Pils:Munich for an Alt. For a Kolsch I sub Vienna for the Munich.

My only concern with mostly Vienna (or I've seen mostly Munich versions) is that the beer will be too rich and malty - more like a Bock or Oktoberfest. All of the alts I had were medium bodied and fairly clean and crisp.

That's some great info, just what I was looking for, thanks!

 

[Rhoobarb]

I'd sub Pils for the Vienna. Also, Spalt hops in the finish. I have an Alt in my drop down menu that uses Saaz in the finish, which is a good choice. But I plan to use Spalt next time I brew it. Most Alts use Spalt and, IMHO, it ain't an Dusseldorf Alt w/out it. That said, use some restraint. Spalt in high doses can lend a 'soapy' charachter that I don't care for.