Altbier

[J Grimmer]

Hi All,

I am planning a Altbeir and at the moment have the following recipe, i am open to suggestions on how to improve this, i have recently started incorporation grains into my brews and have had some sucess doing so. My recipe is as follows:

TC Pilsner 1.7
Coopers Amber malt extract 1.5

Pilsner Malt 500g
Dark Crystal malt 250g
Choc Malt 50g

Hallertauer 50g @ 30min
Hallertauer 10g @ 10min

US-05 or S-04 (still undecided)

Fill to 23L

Est OG 1.049
Est FG 1.012
IBU 42.6
EBC 31.5

Does this look right, what alterations to the recipe can I make?

Thanks Jan

 

[bconnery]

Hi All,

I am planning a Altbeir and at the moment have the following recipe, i am open to suggestions on how to improve this, i have recently started incorporation grains into my brews and have had some sucess doing so. My recipe is as follows:

TC Pilsner 1.7
Coopers Amber malt extract 1.5

Pilsner Malt 500g
Dark Crystal malt 250g
Choc Malt 50g

Hallertauer 50g @ 30min
Hallertauer 10g @ 10min

US-05 or S-04 (still undecided)

Fill to 23L

Est OG 1.049
Est FG 1.012
IBU 42.6
EBC 31.5

Does this look right, what alterations to the recipe can I make?

Thanks Jan

I'd look more towards grains such as caramunich and carafa special to get that nice maltiness and smooth chocolate malt taste in the beer.
If you are mini-mashing, which you'll need to do anyway if you are using pilsner malt, then I'd suggest munich malt instead.

Yeast wise I'd also suggest k97 German Ale yeast as far as dry yeast goes. Keep it down around 19C or even a little below that.

 

[manticle]

Along the lines of what bconnery has said -

Different yeast, fermented coolish. 05 or 04 won't be alt (still could be great beer). My preference would be WY1007 if you feel like splashing out on a liquid yeast.

Less/no crystal - mash some munich or vienna instead.

You are mashing the base grain yes?

 

[J Grimmer]

Cool Thanks for the feedback, to clarify the suggestions for the grain bill:

Munich malt
Caramunich
CarafaSpecial
Vienna

What quantities do you suggest?

Manticle- I was planning on doing a mini mash on these grains?

Thanks for the heads up on the yeast, if i can find the liquid yeast then i will use that i did not even think of k97 as a dry option.

Cheers Jan.

 

[beerbrewer76543]

If you have the capacity to mini mash I'd go for something like this (for 25L)

2kg LDME
500g Sugar
2kg Munich
60g Carafa
Bittering addition at 60 mins to 40IBU (something like Magnum or Spalt)
No flavour / aroma hops
1007 or k97 yeast at 16-18*C

Mash at 67*C for 60 mins, add sugar and LDME to fermenter or at end of boil

edit: added yeast temp