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Walt's Malt and  Spalt Alt

Walt's Malt and Spalt Alt

Düsseldorf Altbier • All Grain • 5 gal

John Nixon

April 7, 2002 am 07:52am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 2 lbs German Vienna

    German Vienna

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

  • 3 lbs Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 3 lbs German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • 1 lbs American Caramel 120°L

    American Caramel 120°L

    Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.

  • 2 oz Spalt Spalter - 3.5 AA% pellets; boiled 60 min

    Spalt Spalter

    Mild, slightly spicy. 'Noble'.

  • 1 oz Spalt Spalter - 3.5 AA% pellets; boiled 15 min

    Spalt Spalter

    Mild, slightly spicy. 'Noble'.

  • 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: 1.045 1.046 - 1.054
Terminal Gravity: 1.011 1.010 - 1.015
Color: 17.1 SRM 11 - 17
Alcohol: 4.4% ABV 4.5% - 5.2%
Bitterness: 39.0 IBU 35 - 50

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