I've decided that this year I'll have a bash at making an Alt. Having never been to Dusseldorf and sampled this beer I'm relying upon what I've read. I've read the relevant section from Ray Daniels and the 2002 article from BYO, plus a number of other online articles. I'm OK with the bittering and fermentation regimes, but there seems to be a lot of contradictory information on grain bill and mash schedule, so some hlep here would be appreciated.
In particular I've read that the commercial versions rely almost entirely on Pils malt with maybe up to 20% Munich. Many homebrewers suggest a much higher proportion of Munich. I'm guessing that these homebrewers are much like me and never tasted the real stuff. Anyone with an informed palate who can make a suggestion on the base malt and speciality malt ratio?
Also it's not quite clear if this beer is decocted like lagers. Some yes, some say no.
Is there a definitive answer or at least an extremely reliable source for these questions?
Cheers
MAH
In particular I've read that the commercial versions rely almost entirely on Pils malt with maybe up to 20% Munich. Many homebrewers suggest a much higher proportion of Munich. I'm guessing that these homebrewers are much like me and never tasted the real stuff. Anyone with an informed palate who can make a suggestion on the base malt and speciality malt ratio?
Also it's not quite clear if this beer is decocted like lagers. Some yes, some say no.
Is there a definitive answer or at least an extremely reliable source for these questions?
Cheers
MAH