• Favorite
  • Discuss
  • Subscribe
Altbier ego

Altbier ego

Düsseldorf Altbier • All Grain • 34 L

g2204

Haven't brewed an Altbier in ages. Here goes.

May 19, 2008 pm 09:28pm

0.0/5.0 0 ratings

Ingredients (All Grain34 L)

  • 5.5 kg German 2-row Pils

    German 2-row Pils

  • 1 kg German Dark Munich

    German Dark Munich

    Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.

  • 0.4 kg Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 0.15 kg Weyermann Carafa® I; Weyermann

    Weyermann Carafa® I; Weyermann

    Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

  • 45 g Perle - 8.2 AA% pellets; boiled 60 min

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 30 g Tettnanger - 4.5 AA% pellets; boiled 30 min

    Tettnanger

    Mild, slightly spicy. '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: 1.049 1.046 - 1.054
Terminal Gravity: 1.012 1.010 - 1.015
Color: 14.0 SRM 11 - 17
Alcohol: 4.8% ABV 4.5% - 5.2%
Bitterness: 44.7 IBU 35 - 50

Discussion

Post a Comment

Subscribe to this discussion.