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Haus Brau Alt Bier
Düsseldorf Altbier • Extract • 5 gal
1. GRAINS: Actually Durst Medium Crystal (this wasn't listed in BeerTools choices). Used a straight mini mash/partial mash: 2.5 qts steep at 150 for 45 minutes; rinsed with 3 qts 170 degrees. 2. Used a starter with WYeast 1007. 3.5 hour lag. Hit target of .018 in 7 days. 3. I would like to try this with just the Durst Crystal and a simple steep next time for a lower gravity alt.
September 26, 2004 am 02:57am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
German Dark Crystal
German Dark Crystal
- .75 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .25 lbs
German 2-row Pils
German 2-row Pils
- 6 lbs
Munich Liquid; Alexanders
Munich Liquid; Alexanders
Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.
- 1 lbs
Dry Amber; Muntons
Dry Amber; Muntons
Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .66 oz
Spalt Spalter - 5.7 AA% pellets; boiled 60 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 oz
Spalt Spalter - 5.7 AA% pellets; boiled 45 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 oz
Spalt Spalter - 5.7 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
Wyeast 1007 German Ale™
Wyeast 1007 German Ale™
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Notes
A little sulfury and rough at secondary racking (1-23-05), but I think this will smooth out over 2-3 weeks in secondary. I seem to have hit the target FG of .018 but I'd like to try for a little lower next time. Not as dry and thin as I normally like an alt. At 2 days in secondary, it is clearing nicely. Looks deep red-brown in the carboy. On 2-6-05, primed for approx. 2.5 vol of CO2 with about 4.2 oz corn sugar. Tastes a little sweet, thicker mouthfeel than I like in an alt, but not bad. Good medium hop bitterness comes forward. During week 2 of bottle conditioning, sample is less sweet with hops coming to fore. Carbonation is coming along, flavors seem to be mellowing. This could be quite nice. This came out okay, but a little sweet. It seems to my like it could have fermented dryer. Next time, I'll either do a bigger starter, or do this as a straight steep with just the crystal and no munich malt or pils.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: C - Düsseldorf Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.018 | 1.010 - 1.015 | |
| Color: | 14.9 SRM | 11 - 17 | |
| Alcohol: | 5.5% ABV | 4.5% - 5.2% | |
| Bitterness: | 40.8 IBU | 35 - 50 | |
Discussion
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