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Doctor Doofenshmirtz Altbier

Doctor Doofenshmirtz Altbier

Düsseldorf Altbier : Extract : 5.5 gal

sweazel

This brew is darker than expected. It goes down easy and has a slight hoppy taste at the finish.

November 8, 2013 at 08:03pm

0.0/5.0 0 ratings

Ingredients (Extract5.5 gal)

  • 0.33 lbs Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 0.66 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 0.5 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 0.25 lbs Weyermann Carafa® I; Weyermann

    Weyermann Carafa® I; Weyermann

    Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

  • .33 lbs Crystal Malt 60°L

    Crystal Malt 60°L

    Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.

  • 3.3 lbs CBW® Munich Liquid (Malt Extract); Briess

    CBW® Munich Liquid (Malt Extract); Briess

    CBW® Munich (liquid malt extract) is 100% pure malted barley extract made from 100% malt and water. This specialty malt extract is made using a traditional multiple step mashing process to achieve higher levels of fermentability. It is made from 50% Munich Malt and 50% Base Malt to produce a very rich, malty, amber colored extract. CBW® Munich can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. Use alone for styles such as Oktoberfest, Marzen or Bock beers. Use with a blend of extracts or grains to add rich malty character and reddish hues to any beer style.

  • 2.25 lbs CBW® Golden Light Powder (Dry Malt Extract); Briess

    CBW® Golden Light Powder (Dry Malt Extract); Briess

    Malty flavor. Characteristics & Applications: • CBW® Golden Light (Powder) is a dry, 100% pure malted barley extract made from 100% Briess malts and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.

  • 1 oz Perle - 8.5 AA% pellets; boiled 60 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 1 oz Saaz - 3.1 AA% pellets; boiled 30 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 0.5 oz Spalt Spalter - 3.2 AA% pellets; boiled 15 min

    Spalt Spalter

    Mild, slightly spicy. 'Noble'.

  • .5 oz Spalt Spalter - 3.2 AA% pellets; boiled 1 min

    Spalt Spalter

    Mild, slightly spicy. 'Noble'.

  • 1 ea Whirlfloc Tablets (Irish moss) - (omitted from calculations)

    Whirlfloc Tablets (Irish moss)

    Enhanced Irish Moss in convenient tablet form

  • Wyeast 2565 Kolsch

    Wyeast 2565 Kolsch

    A hybrid of ale and lager characteristics. This strain develops excellent maltiness with subdued fruitiness, and a crisp finish. Ferments well at moderate temperatures.

Notes

Steep grains at 140 degrees for 20 minutes. Steep for an additional 20 minutes at 153 degrees. Raise temprature to 158 degrees for 20 minutes. Spare with water at 170 degrees. Add DME at beginning of boil. Add LME at 15 minutes. Pitched yeast at 68 Degrees. OG 1.049. FG 1.014. 4.6% ABV. Fermenting at 62 degrees in the freezer. Placed in secondary at 38 Degrees for five weeks.

Style (BJCP)

Category: 7 - Amber Hybrid Beer

Subcategory: C - Düsseldorf Altbier

Range for this Style
Original Gravity: 1.048 1.046 - 1.054
Terminal Gravity: 1.012 1.010 - 1.015
Color: 16.3 SRM 11 - 17
Alcohol: 4.7% ABV 4.50% - 5.20%
Bitterness: 39.0 IBU 35.00 - 50.00

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