Just brewed this.

[azmtnbiker]

I was not planning on brewing today but an article in an old BYO inspired me to try something. I have never brew an alt type beer like this. What should I expect as the final product.

Vienna Pale AltNorthern German Altbier​

Type: All Grain
Date: 1/13/2007Batch Size: 5.25 gal
Brewer: Robert OysterBoil Size: 7.50 galAsst Brewer: Boil Time: 60 min Equipment: My Equipment Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.0Taste Notes:

Ingredients
AmountItemType% or IBU9.00 lbVienna Malt (Briess) (3.5 SRM)Grain94.7 %0.50 lbCaramel Malt - 40L (Briess) (40.0 SRM)Grain5.3 %1.00 ozPearle [6.60%] (60 min)Hops23.0 IBU0.98 ozPearle [6.60%] (15 min)Hops12.4 IBU1.00 itemsWhirlfloc Tablet (Boil 15.0 min)Misc1.00 tspYeast Nutrient (Boil 15.0 min)Misc1 PkgsDusseldorf Alt Yeast (White Labs #WLP036) [Starter 1000 ml]Yeast-Ale​

Beer Profile​

Est Original Gravity: 1.045 SG
Measured Original Gravity: 1.010 SGEst Final Gravity: 1.012 SGMeasured Final Gravity: 1.005 SGEstimated Alcohol by Vol: 4.3 % Actual Alcohol by Vol: 0.6 %Bitterness: 35.4 IBUCalories: 43 cal/pintEst Color: 7.1 SRMColor: Color

Mash Profile​

Mash Name: Single Infusion, Medium Body, Batch SpargeTotal Grain Weight: 9.50 lbSparge Water: 4.64 galGrain Temperature: 72.0 FSparge Temperature: 170.0 FTunTemperature: 120.0 FAdjust Temp for Equipment: FALSEMash PH: 5.2 PH

NameDescriptionStep TempStep TimeMash InAdd 16.00 qt of water at 160.7 F152.0 F60 min​

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

Carbonation and Storage​

Carbonation Type: Corn SugarVolumes of CO2: 2.4Pressure/Weight: 4.0 ozCarbonation Used: -Keg/Bottling Temperature: 60.0 FAge for: 28.0 daysStorage Temperature: 52.0 F

Notes​

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[Orfy]

Not sure, but that recipe's too difficult to read. It needs editing.

PITA I know.

 

[jammer]

I second that it needs to be editted.

Isnt an alt an ale that is lagered? wouldnt it need to be stored colder than 52?

 

[azmtnbiker]

Hopefully this is easier to read.

9lbs Vienna malt
0.5lbs crystal 40

1oz Perle at 60min
0.8oz Perle at 15min

WLP036 Dusselldorf alt yeast

Mashed at 152 and it is fermenting at 64 degrees.

An alt is an ale that is fermented at lower ale temps then lagered for about a month. I have never used this yeast before so I am interested in what it will produce. I was hoping to just cut and paste from beersmith but that did not work too well.