• Favorite
  • Discuss
  • Subscribe
Altale

Altale

Düsseldorf Altbier • All Grain • 21.99 L

October 16, 2001 pm 06:56pm

0.0/5.0 0 ratings

Ingredients (All Grain21.99 L)

  • 3.20 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.85 kg English 2-row Vienna

    English 2-row Vienna

  • 0.60 kg Belgian Caramunich

    Belgian Caramunich

    Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.

  • 0.85 kg Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 24.95 g Saaz - 8.0 AA% whole; boiled 60 min

    Saaz

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

  • 15.03 g Hallertau - 5.5 AA% pellets; boiled 15 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 28.35 g Hallertau - 5.5 AA% pellets; boiled 1 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • Wyeast 3766 Cider

    Wyeast 3766 Cider

    Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.

Style (BJCP)

Category: 7 - Amber Hybrid Beer

Subcategory: C - Düsseldorf Altbier

Range for this Style
Original Gravity: 1.054 1.046 - 1.054
Terminal Gravity: 1.011 1.010 - 1.015
Color: 15.3 SRM 11 - 17
Alcohol: 5.7% ABV 4.5% - 5.2%
Bitterness: 30.4 IBU 35 - 50

Discussion

Post a Comment

Subscribe to this discussion.