Lighthouse altbier
Düsseldorf Altbier • All Grain • 5 gal
first altbeir
May 28, 2006 pm 03:59pm
Ingredients (All Grain, 5 gal)
- 8 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1.0 lbs
German Dark Crystal
German Dark Crystal
- .125 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1.0 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 2.0 oz
Hallertau - 4.0 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 2.0 oz
Tettnanger - 4.0 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
White Labs WLP011 European Ale
White Labs WLP011 European Ale
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: C - Düsseldorf Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.046 - 1.054 | |
| Terminal Gravity: | 1.013 | 1.010 - 1.015 | |
| Color: | 14.8 SRM | 11 - 17 | |
| Alcohol: | 5.2% ABV | 4.5% - 5.2% | |
| Bitterness: | 44.6 IBU | 35 - 50 |
