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my ***** alt
Düsseldorf Altbier • All Grain • 18.93 L
October 25, 2002 am 05:08am
0.0/5.0 0 ratings
Ingredients (All Grain, 18.93 L)
- 2.50 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 1.25 kg
English 2-row Munich
English 2-row Munich
Used for extra flavour and colour in nitro-keg ales.
- 0.35 kg
English 2-row Vienna
English 2-row Vienna
- .5 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.15 kg
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 0.15 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 125 g
Mt. Hood - 3.0 AA% pellets; boiled 60 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 20 g
Perle - 6.5 AA% pellets; boiled 5 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
- 35 g
Tettnanger - 4.5 AA% pellets; boiled 1 min
Tettnanger
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.
Notes
Mash Schedule 122F for 30 min 147F for 20 min 156F for 20 min 170 for mash out Mash grains in 15 quarts water following above schedule. Collect enough wort to allow for an 80 min boil resulting in 5.5 gal in pot. Follow hop and other addition schedule as above. At end of boil, cool to 68F, aerate well, and pitch yeast starter. Ferment at 60-62F for 7–10 days (primary). Transfer to secondary, hold temp at 60-62F for 2-3 days, and then drop temp as low as possible for at least 7 days. Bottle when gravity is near 1.014. Age for at least 4 weeks before drinking. 4 - 4.5 oz DME for priming
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: | 23.6 SRM | 11 - 17 | |
| Alcohol: | 5.6% ABV | 4.5% - 5.2% | |
| Bitterness: | 68.6 IBU | 35 - 50 | |
Discussion
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