
Munich Madness
Düsseldorf Altbier • All Grain • 23 L
January 17, 2002 pm 04:04pm
Ingredients (All Grain, 23 L)
- .3 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 4.5 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 22 g
Saaz - 9.0 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 10 g
Cascade - 6.0 AA% pellets; boiled 15 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 20 g
Challenger - 13.0 AA% pellets; boiled 1 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
-
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: | 1.041 | 1.046 - 1.054 | ![]() |
Terminal Gravity: | 1.008 | 1.010 - 1.015 | ![]() |
Color: | 16.5 SRM | 11 - 17 | ![]() |
Alcohol: | 4.3% ABV | 4.5% - 5.2% | ![]() |
Bitterness: | 29.1 IBU | 35 - 50 | ![]() |