The style is Dusseldorf Altbier. I'm going for something authentic here, but I am not doing a decoction, and I'm using Hood instead of Spalt because I have it on hand and it is VERY similar to the noble hops.
General impressions/thoughts?
Should I ferment the starter at 60 F, or should room temp be fine?
Given the month long "lager" at 45 degrees, will this need additional yeast at bottling to carb up properly?
5 gallons
OG=1.051
IBU=44
6 lb Pilsen
3 lb Munich 9-10L
0.5 lb Melanoidin
2oz Carafa II (500 L)
2oz Mount Hood @ 60
0.5oz Mount Hood @ 30
Step mash
149 - 30 minutes
158 - 15 minutes
Fermentation
Wyeast 1007 - German Ale (Dusseldorf origin)
3 L starter
Pitch at 58, allow to rise to 62 - 14 days
Lager at 45 degrees for 30 days
General impressions/thoughts?
Should I ferment the starter at 60 F, or should room temp be fine?
Given the month long "lager" at 45 degrees, will this need additional yeast at bottling to carb up properly?
5 gallons
OG=1.051
IBU=44
6 lb Pilsen
3 lb Munich 9-10L
0.5 lb Melanoidin
2oz Carafa II (500 L)
2oz Mount Hood @ 60
0.5oz Mount Hood @ 30
Step mash
149 - 30 minutes
158 - 15 minutes
Fermentation
Wyeast 1007 - German Ale (Dusseldorf origin)
3 L starter
Pitch at 58, allow to rise to 62 - 14 days
Lager at 45 degrees for 30 days