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Imperial Alt
Düsseldorf Altbier • Partial Mash • 23.02 L
October 4, 2001 pm 10:08pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 23.02 L)
- 0.91 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 0.23 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.11 kg
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1.50 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.00 kg
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 56.70 g
Perle - 7.1 AA% pellets; boiled 45 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
- 49.90 g
Spalt Spalter - 4.3 AA% pellets; boiled 15 min
Spalt Spalter
Mild, slightly spicy. 'Noble'.
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
This is closer to style in O.G. to an Altbier of Northern Germany, where the O.G. can go as high as 1.055, with an FG of 1.010.
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: | 1.010 | 1.010 - 1.015 | |
| Color: | 16.4 SRM | 11 - 17 | |
| Alcohol: | 5.3% ABV | 4.5% - 5.2% | |
| Bitterness: | 33.0 IBU | 35 - 50 | |
Discussion
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