maltMonkey
Well-Known Member
While doing a little online digging to research my altbier recipe, I came across this archived post from 1992.
I don't put much stock into this since it's a) 17 year old information b) third hand information from unknown sources c) on the internet, but I was just curious if anyone had ever heard of anything like this before.
.....While at Im Fuchschen I was behaving like a
typical beer geek and sticking my nose into the beer glass, holding it up to
the light, etc.. A young man sitting across the table from me pointed to my
Otter Creek Brewery t-shirt and asked if I was a brewer. I told him I'm a
homebrewer and that I'm interested in duplicating (dusselicating?) this style
of beer. He said that he was a brewer for a large commercial brewery in
Berlin, and although he brews lagers, he knows how they brew the alts as well.
Then he took a coaster from the table and diagrammed out the mash sequence for
an altbier! It was like this:
Mash in at 52 degrees C for 20 minutes; step up to 62 degrees C for 40 to 50
minutes; then to 72 degrees C for 15 minutes; mash out at 100 degrees C for 20
minutes. He recommended sparging with 78 C water
I don't put much stock into this since it's a) 17 year old information b) third hand information from unknown sources c) on the internet, but I was just curious if anyone had ever heard of anything like this before.