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Dusseldorf Erste
Düsseldorf Altbier • Partial Mash • 23 L
Simple Alt Partial mash
June 25, 2005 am 11:47am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 23 L)
- 2.5 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.34 kg
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.06 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 2 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 60 g
Northern Brewer - 10.0 AA% pellets; boiled 30 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.
- 17 g
Hallertauer Hersbrucker - 2.9 AA% pellets; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 17 g
Hallertauer Hersbrucker - 2.9 AA% pellets; boiled 1 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Wyeast 1338 European Ale™
Wyeast 1338 European Ale™
From Wissenschaftliche in Munich. Full-bodied complex strain finishing very malty. Produces a dense, rocky head during fermentation.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: C - Düsseldorf Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.012 | 1.010 - 1.015 | |
| Color: | 15.3 SRM | 11 - 17 | |
| Alcohol: | 5.0% ABV | 4.5% - 5.2% | |
| Bitterness: | 47.9 IBU | 35 - 50 | |
Discussion
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