East Side Alt
Düsseldorf Altbier • Extract • 5.25 gal
My first try at an altbier.
March 11, 2009 pm 12:11pm
Ingredients (Extract, 5.25 gal)
- 1.0 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.325 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6.0 lbs
Extra Pale; Morgans
Extra Pale; Morgans
For making very pale ales and lagers.
- 2.0 oz
Tettnanger - 4.5 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.0 oz
Hallertau - 4.5 AA% pellets; boiled 3 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1.0 oz
irish moss - (omitted from calculations)
irish moss
-
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.
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: | 17.2 SRM | 11 - 17 | |
| Alcohol: | 4.6% ABV | 4.5% - 5.2% | |
| Bitterness: | 41.4 IBU | 35 - 50 |
