• Favorite
  • Discuss
  • Subscribe
Alt - Marshall

Alt - Marshall

Düsseldorf Altbier • All Grain • 5.25 gal

kappel

This beer turned out very nice. My wife has asked me to brew it again. I dry hopped with santiam.

July 3, 2009 am 06:25am

0.0/5.0 0 ratings

Ingredients (All Grain5.25 gal)

  • 7 lbs German 2-row Pils

    German 2-row Pils

  • 2 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • .25 lbs Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

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

  • .75 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • .125 lbs Weyermann Carafa® II; Weyermann

    Weyermann Carafa® II; Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • 1 oz Newport - 9.0 AA% pellets; boiled 60 min

    Newport

    Viewed as a high-bittering alpha hop.

  • 1 oz Santiam - 5.6 AA% pellets; boiled 15 min

    Santiam

    A newly developed American aroma hop that contains noble hop characteristics.

  • 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: 1.051 1.046 - 1.054
Terminal Gravity: 1.012 1.010 - 1.015
Color: 12.7 SRM 11 - 17
Alcohol: 5.1% ABV 4.5% - 5.2%
Bitterness: 51.3 IBU 35 - 50

Discussion

Post a Comment

Subscribe to this discussion.