Alt Advice

[Maxt]

I am after feedback on whether this looks balanced. I am not too concerned about style guidelines, just using up stock, while still making a decent beer.

Comments/suggestions?

F. alt
Brew Type: All Grain Date: 29/05/2007
Style: Dusseldorf Altbier Brewer: matt
Batch Size: 24.00 L Assistant Brewer:
Boil Volume: 34.97 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 % Equipment: my gear


Ingredients Amount Item Type % or IBU
5.00 kg Munich II (Weyermann) (16.7 EBC) Grain 89.3 %
0.50 kg Munich, Dark (Joe White) (29.6 EBC) Grain 8.9 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 1.8 %
30.00 gm Pearle [8.00%] (60 min) Hops 26.2 IBU
30.00 gm Tettnang [4.50%] (30 min) Hops 11.3 IBU
30.00 gm Tettnang [4.50%] (10 min) Hops 5.3 IBU

 

[clay]

Thats alot of munich there Maxt. A normal Alt recipe uses around 50% with the remainder being pils with maybe a tad of choc (1%) for colour.
Not saying your beer wont be any good, just maltier. You might want to up the IBUs to blance out the maltiness

 

[Stuster]

It sounds like a nice beer. You have nearly 43IBUs there, so that should pretty much balance out the dark munich. I think you could up it a bit as clay says, but it depends on your taste for bitter/sweet. What yeast are you using?

 

[Maxt]

Sthn german Lager yeast ( whitelabs), which is a malt enhancer as well.

From White Labs:
"WLP838 Southern German Lager Yeast
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
Attenuation: 68-76%
Flocculation: Medium to High
Optimum Fermentation Temperature: 50-55F
Alcohol Tolerance: Medium

Because of the low attenuation and malt bill I may up the IBU a bit to compensate.
Thanks for the advice.

 

[Stuster]

All Munich malt with a lager yeast. Hmm. Sounds like a Munich Dunkel to me. Just a very hoppy one. Should be a fun experiment. :chug:

 

[Maxt]

Too early in the morning! I was thinking of my next dark lager. :blink:


For the alt I was thinking of either a kolsch yeast I have just been given, or a London Ale yeast.

EDIT:
Thinking about it now, I might do an experiment and do 19L with a lager yeast and 19L with an ale yeast.

mmmm

 

[blackbock]

The Klsch yeast would be by far the better option, methinks.

If you go with the London Ale, you would be headed more in the direction of a brown porter? That could be an interesting idea though. Personally I know very little about the English beer styles...

 

[brendanos]

I hope you like melanoidins!

 

[Maxt]

Mmmm melanoidin

 

[milpod]

I have never sampled a commercial version before,not through lack of trying.

I am sampling a clone atm,fermented 14 days at 13 c then cc at 1 c for 4 weeks.Filtered to keg,I now understand the gap from an ale to a lager.

My WY 1007 will be getting a few more workouts :beer:

BTW,tried Dan's,where can i find a commercial version.

Cheers