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Düsseldorf Altbier • All Grain • 5 gal
Brew in early fall for yummy fireside quaffing!
October 15, 2004 pm 05:42pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7.5 lbs
German 2-row Pils
German 2-row Pils
- 1.5 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .375 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .25 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 2 oz
Spalt Spalter - 4.8 AA% whole; boiled 70 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- 1 oz
Spalt Spalter - 4.8 AA% whole; boiled 40 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
- .5 oz
Spalt Spalter - 4.8 AA% whole; boiled 5 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
Wyeast 1010 American Wheat™
Wyeast 1010 American Wheat™
A dry fermenting, true top cropping yeast which produces a dry, slightly tart, crisp beer, in American hefeweisen style.
Notes
Decoction will highlight the Munich's maltiness. Highly recommended. Ferment at 65deg till done (10d?) then condition for 4-6wk at ~40deg. cottle or keg as you like.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: C - Düsseldorf Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.018 | 1.010 - 1.015 | |
| Color: | 16.5 SRM | 11 - 17 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.2% | |
| Bitterness: | 61.2 IBU | 35 - 50 | |
Discussion
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