Altbier ego
Düsseldorf Altbier • All Grain • 34 L
Haven't brewed an Altbier in ages. Here goes.
May 19, 2008 pm 09:28pm
Ingredients (All Grain, 34 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 |
