Coincidentally I’m brewing an Alt tomorrow. What’s your recipe, if you don’t mind sharing?
. when I saw your comment on thursday all I saw was If I didn't mind sharing and didnt even see that you were brewing this up on friday. Anyhow, here is the recipe I settled on this for go-round. I was pleased with my first brew of this about a year and a half ago, but decided to tinker with it of course. My tinkering was based on my interpretations of the scoresheets that @wepeeler
posted from his comp suggesting they wanted a bit more amped up version ie more malt is how I interpreted that lol. So I gave it more malt and upped the IBUs from my previous batch. So here it is:
65% Weyermann Barke Pilsner
20% Epiphany Munich (essentially a more bold and slightly darker version of weyermann munich I)
5% Weyermann Munich II - I like the toast this brings
6% Briess Aromatic - don't you dare critique me for putting non-european aromatic into this beer. It was easy to do...just dump the grains into the mill lol.
2% Weyermann Caramunich III - previously used 6% but due to awesome maltiness of the epiphany munich, I decided I didn't need that much caramunich if at all.
2%. Weyermann Chocolate Wheat - I just love this malt and think it works better than caraffa special malts for this beer.
60min hops - Magnum (26.2 IBUs)
15min hops - Tettnang (9.6 IBUs)
10min hops - Tettnang (8.5 IBUs)
Used Dusseldorf yeast WLP036 - its a bitching fast fermentor but I will say its a crappy/low flocculator even though WLP says its flocculation is "medium" lol. Pitched at 60 and held at 61 until it krausen was gone and airlock started to slow (3.5days later!) then started ramping up to 71 over next few days. Tomorrow, this will be kegged as its been cold crashed for a few days.
I think this beer will turn out well. Hydrometer sample was excellent (although yeasty of course) and finished at 1.014 which is why I wanted to up the IBUs to balance the higher FG than lots get. So I think its well balanced. We will see how it does in comps where predominantly old-school peeps judge this beer but I'm sure very few have experience with knowing what an altbier SHOULD be like lol. Im thinking my recipe is just a bastardized and americanized version of an actual altbier from germany but hey it tastes solid to me regardless lol.