Bittering With Hallertau Aroma Or Multiple Bittering Hops?

[dicko]

Your base malt is pilsner and you are using an english ale yeast?

At what point does this magically turn into a dusseldorf altbier? :huh:

From the Wyeast web site;

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=138

Yes, I had similar thoughts some time ago but because I don't have the luxury of just going to the shop to get a yeast I decided to give it a go in my Alt recipe.

As recommended by wyeast it works well with the malt profile coming through while not stifling the hops and it is a high attenuator.

As with a lot in homebrewing there is many unusual variables.

Cheers

 

[a_quintal]

From the Wyeast web site;

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=138

Yes, I had similar thoughts some time ago but because I don't have the luxury of just going to the shop to get a yeast I decided to give it a go in my Alt recipe.

As recommended by wyeast it works well with the malt profile coming through while not stifling the hops and it is a high attenuator.

As with a lot in homebrewing there is many unusual variables.

Cheers

Thanks Dicko

Really helpful I wasnt expecting someone who had used this yeast for an alt, like Doc said because it's English, to throw in some advice. What did you use for a base if you remember?

I was looking at 15-20% Munich, 1-2% carafaspecial III and the rest weyermann pilsener.

Thanks,
Alex