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VSA
Düsseldorf Altbier • Extract • 5 gal
February 9, 2001 pm 12:10pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3/4 lbs
German Dark Crystal
German Dark Crystal
- 1/16 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 1/16 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 5 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 5/8 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 1/4 oz
Hallertau - 4.5 AA% whole; 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.
- 1 1/4 oz
Hallertau - 4.5 AA% whole; 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.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3767 Portwine
Wyeast 3767 Portwine
Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry Red and White wines, add brandy for classic ports.
Notes
Add 3/4 lb wheat malt to steep.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: C - Düsseldorf Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.048 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.010 | 1.010 - 1.015 | |
| Color: | 16.3 SRM | 11 - 17 | |
| Alcohol: | 4.9% ABV | 4.5% - 5.2% | |
| Bitterness: | 27.9 IBU | 35 - 50 | |
Discussion
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