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HerbalJoe's Dusseldorf Altbier
Düsseldorf Altbier • All Grain • 7 gal
First time brewing an Alt. Used Jamil's recipe and changed it slightly.
January 26, 2008 pm 07:23pm
5.0/5.0 0 ratings
Ingredients (All Grain, 7 gal)
- 7.4 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .19 lbs
Weyermann Carafa® I; Weyermann
Weyermann Carafa® I; Weyermann
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 1 oz
Magnum - 13.0 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Secret Ingredient - (omitted from calculations)
Secret Ingredient
-
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
Mash at 149F for 90 minutes. Boil 90 minutes at a slow boil, no more than 12% evaporation rate. Ferment at 60F. This is based on Jamil's recipe with some minor modifications to fit my system. I also upped the Tettnanger hop addition to 1 oz.
Style (BJCP)
Category: 7 - Amber Hybrid Beer
Subcategory: C - Düsseldorf Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.046 - 1.054 |  |
| Terminal Gravity: | 1.011 | 1.010 - 1.015 | |
| Color: | 14.8 SRM | 11 - 17 | |
| Alcohol: | 4.6% ABV | 4.5% - 5.2% | |
| Bitterness: | 46.6 IBU | 35 - 50 | |
Discussion
Brewed 1/26/08
2008-01-26 7:25pm
Ended up boiling this for about 2 hours. Recently bought a refractometer and realized my hydrometer has been reading high (which I always suspected but never tested). Still came in a little low on the OG. Should be able to nail it down next time. OG = 1.047 #42
Kegged 2/2/08
2008-02-18 10:31am
Turned out pretty good. This beer tastes different from any beer I've made, which I attribute to the yeast. I can't really isolate what the character is exactly, but the aroma actually smells a lot like a Budweiser or something similar. This is not a bad thing though, it really has a very "beer" type of smell. The flavor is much more complex and has some nice subtle roasty/toasty notes and a good solid bitterness which isn't too sharp. I assume this beer turned out the way it should have, and is a good example of the style. Unfortunately, I had zero experience with this style before so I can't really be sure.
Competition results
2008-05-30 3:45pm
I guess I was right, and it did indeed turn out well because it got a 1st place in the Amber Hybrid Beer category with an overall score of 39 at the Enchanted Brewing Challenge in Albuquerque, NM (sponsored by the Dukes of Ale). The judges commented on the hop bitterness, the complex malt character with subtle fruit notes, good attenuation, and the creamy mouthfeel. The comment I liked best was "Too good to be a session beer, I want to savor it..."
Water Profile
2008-07-24 2:47pm
Can you share what your water profile was. What adjustment did you make, if any? Did you measure the mash pH? Thanks, Jay
Water/pH
2008-07-25 9:14pm
I used 100% tap water on this batch and I don't know what the mineral profile is (which is why I don't use tap water anymore). The one thing I do know about my tap water is it makes good dark beers and not so good light beers. As for the mash pH I didn't measure it on this batch but from experience I can estimate it was probably around 5.5 or 5.6.
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