
Altale
Düsseldorf Altbier • All Grain • 21.99 L
October 16, 2001 pm 06:56pm
Ingredients (All Grain, 21.99 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 | ![]() |