Altbier recipes

[No_Secrets_Brewing]

Anybody have a good Altbier or Super Alt recipe that they would like to share?

 

[cubbies]

Really all you need is Pilsner malt as the bulk of the base, noble German hops, some roasted malt (I typically use chocolate malt because I usually have it on hand) and a German Ale yeast like Wyeast 1007. You could even use Kolsch yeast. Ferment on the cool side and give it some time.

 

[desertbronze]

I have brewed some all-Munich alts and some with 1/3 pilsner malt, 1/3 Vienna and 1/3 Munich. Hopped them with Mt. Hood and fermented with Wyeast 1007. Cold condition for 60 days.

Both were good - the all-Munich is really malty, in a good way.

 

[Yooper]

I made this one:

https://www.homebrewtalk.com/f63/kaiser-alt-49953/

It was a hit.

 

[No_Secrets_Brewing]

Thanks for the responses. I was thinking about using Safale K-97 for yeast for the Altbier is that basically the same as Wyeast 1007? Does anyone have experience with K-97?

 

[niquejim]

You can try my https://www.homebrewtalk.com/f63/alt-owl-58704/
which is my smaller version of Denny Conn's "Santa's Helper Uber Alt" made with what I had on hand. I love Dusseldorf Alt's, big clean malt and huge hop bitterness

Here's Denny's

#299 Santa's Helper

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-C Amber Hybrid Beer, Dusseldorfer Altbier

Min OG: 1.046 Max OG: 1.054
Min IBU: 35 Max IBU: 50
Min Clr: 13 Max Clr: 17 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 8.50 Wort Size (Gal): 8.50
Total Grain (Lbs): 26.31
Anticipated OG: 1.078 Plato: 18.89
Anticipated SRM: 18.6
Anticipated IBU: 59.3
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes

Pre-Boil Amounts
----------------



Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30

Additional Utilization Used For First Wort Hops: -65 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
7.6 2.00 lbs. Munich Malt Great Western (2- America 1.035 10
89.3 23.50 lbs. Munich Malt Germany 1.037 10
2.9 0.75 lbs. CaraMunich 80 France 1.034 80
0.2 0.06 lbs. Sinamar Carafa extract 1.000 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.80 oz. Spalter Spalt Whole 4.80 5.8 First WH
6.00 oz. Spalter Spalt Whole 4.80 53.5 60 min.
2.00 oz. Spalter Select Whole 4.80 0.0 0 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfolc Fining 15 Min.(boil)


Yeast
-----

WYeast 1007 German Ale


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 26.31
Total Water Qts: 27.00 - Before Additional Infusions
Total Water Gal: 6.75 - Before Additional Infusions

Tun Thermal Mass: 0.13
Grain Temp: 65.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
sacc 0 90 150 150 Infuse 170 27.00 1.03


Total Water Qts: 27.00 - After Additional Infusions
Total Water Gal: 6.75 - After Additional Infusions
Total Mash Volume Gal: 8.86 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

 

[Glibbidy]

Mine is very good.