Dusseldorf Altbier Recipe Check

[SJW]

Been reading through a few topics on this style and was wondering how this recipe looked. I am sure the grain bill will be fine but what about using US-05? Also I will be fermenting cool so how cool can I go with US-05? Or would Nottingham be a better option? Will also mash cool too.



Dusseldorf Altbier

Type: All Grain
Batch Size: 25.00 L
Brewer: Stephen Wright
Boil Size: 32.05 L Asst Brewer:
Boil Time: 75 min Equipment: Keg
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
2500.00 gm Munich II (Weyermann) (16.7 EBC) Grain 44.64 %
2500.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 44.64 %
500.00 gm Melanoidin (Weyermann) (59.1 EBC) Grain 8.93 %
100.00 gm Carafa Special III (Weyermann) (925.9 EBC) Grain 1.79 %
70.00 gm Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 27.9 IBU
70.00 gm Hallertauer Mittelfrueh [4.00 %] (20 min) Hops 16.9 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs SafAle American Ale (US56) (DCL Yeast #S-05) Yeast-Ale



Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.23 % Actual Alcohol by Vol: 0.00 %
Bitterness: 44.7 IBU Calories: 0 cal/l
Est Color: 29.4 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5600.00 gm
Sparge Water: 12.66 L Grain Temperature: 12.0 C
Sparge Temperature: 75.6 C TunTemperature: 12.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 73.7 C 66.0 C
10 min Mash Out Add 10.00 L of water at 93.1 C 76.0 C

 

[therook]

Steve,

This is my ALT and it's a good drop if i do say so myself

Used Nottinghams and fermented around 16 - 19 from memory

Rooks Alt
Brew Type: All Grain Date: 17/02/2008
Style: Dusseldorf Altbier Brewer: Rook
Batch Size: 27.00 L Assistant Brewer: Sammy boy
Boil Volume: 34.94 L Boil Time: 90 min
Brewhouse Efficiency: 65.0 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 73.6 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
4.50 kg Munich I (Weyermann) (14.0 EBC) Grain 77.5 %
1.00 kg Ale ( Barrett Burston ) (8.0 EBC) Grain 17.2 %
0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4.3 %
0.06 kg Carafa Special III (Weyermann) (1400.0 EBC) Grain 1.0 %
45.00 gm Spalter [6.20%] (90 min) Hops 29.3 IBU
25.00 gm Spalter [6.20%] (40 min) Hops 13.4 IBU
1.00 tsp Epsom Salt (MgSO4) (Mash 90.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Mashed at 65c


Rook

Edit....going to try Wyeast 1338 next time for a comparrison

 

[glennheinzel]

K97 is a German ale yeast so it might be the best dried option (although I'm sure the other yeasts you mentioned would be okay).

 

[warrenlw63]

This is my ALT and it's a good drop if i do say so myself

+1 Tis noice! B)

Warren -

 

[therook]

+1 Tis noice! B)

Warren -

Glad you liked it Wazza

Rook

 

[THE DRUNK ARAB]

Steve,

This is my ALT and it's a good drop if i do say so myself

Used Nottinghams and fermented around 16 - 19 from memory

Rooks Alt
Brew Type: All Grain Date: 17/02/2008
Style: Dusseldorf Altbier Brewer: Rook
Batch Size: 27.00 L Assistant Brewer: Sammy boy
Boil Volume: 34.94 L Boil Time: 90 min
Brewhouse Efficiency: 65.0 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 73.6 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
4.50 kg Munich I (Weyermann) (14.0 EBC) Grain 77.5 %
1.00 kg Ale ( Barrett Burston ) (8.0 EBC) Grain 17.2 %
0.25 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 4.3 %
0.06 kg Carafa Special III (Weyermann) (1400.0 EBC) Grain 1.0 %
45.00 gm Spalter [6.20%] (90 min) Hops 29.3 IBU
25.00 gm Spalter [6.20%] (40 min) Hops 13.4 IBU
1.00 tsp Epsom Salt (MgSO4) (Mash 90.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Mash 90.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Mashed at 65c


Rook

Edit....going to try Wyeast 1338 next time for a comparrison

Tis a great yeast Rook!

 

[JSB]

Totally agree on the 1338 - great yeast - floc'd out in no time!!!

 

[Stuster]

Tis a great yeast Rook!

Have you used it for anything else, TDA? I've heard it can be a bit fussy/slow to finish. That your experience?

OT, SJW, looks like a fine recipe to me, though I'd probably use less melanoidin but that's to your taste and if you've used it before then go for it. Could be a bit too much on the flavour hops too. I think US-05 makes a fine alt, maybe not quite as good as some other yeasts but one I made two years ago with that yeast did pretty well at the state comps.

 

[THE DRUNK ARAB]

Have you used it for anything else, TDA? I've heard it can be a bit fussy/slow to finish. That your experience?

OT, SJW, looks like a fine recipe to me, though I'd probably use less melanoidin but that's to your taste and if you've used it before then go for it. Could be a bit too much on the flavour hops too. I think US-05 makes a fine alt, maybe not quite as good as some other yeasts but one I made two years ago with that yeast did pretty well at the state comps.

Absolutely Stuster. Used it in an ESB and a Smoked Ale (currently on tap :icon_drool2: ). I tried it in a Koelsch once too but IMO it wasn't really suited to the style IIRC.
It does take a while to ferment out, 3 weeks in my experience so don't be putting it in one of those quick turnaround brews.

C&B
TDA

 

[SJW]

I had a bit of a think about it and my first recipe was looking similar to an Oktoberfest I recently brewed so I made a few changes.

Dusseldorf Altbier

Type: All Grain
Batch Size: 25.00 L
Brewer: Stephen Wright
Boil Size: 32.05 L Asst Brewer:
Boil Time: 75 min Equipment: Keg
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

3000.00 gm Munich II (Weyermann) (16.7 EBC) Grain 56.07 %
2000.00 gm Premium Pilsner (Weyermann) (2.2 EBC) Grain 37.38 %
250.00 gm Caramunich III (Weyermann) (139.9 EBC) Grain 4.67 %
50.00 gm Carafa Special I (Weyermann) (630.4 EBC) Grain 0.93 %
50.00 gm Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 0.93 %
50.00 gm Spalter [4.50 %] (60 min) Hops 22.8 IBU
20.00 gm Northern Brewer [8.50 %] (60 min) Hops 17.2 IBU
30.00 gm Spalter [4.50 %] (20 min) Hops 8.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs SafAle American Ale (US56) (DCL Yeast #S-05) Yeast-Ale

Beer Profile

Est Original Gravity: 1.051 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.00 %
Bitterness: 48.2 IBU
Est Color: 29.6 EBC Color: Color

Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5350.00 gm
Sparge Water: 12.41 L Grain Temperature: 12.0 C
Sparge Temperature: 75.6 C TunTemperature: 12.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 71.0 C 64.0 C
10 min Mash Out Add 10.00 L of water at 96.4 C 76.0 C

 

[devo]

An Alt I did quite some time ago scrubbed up pretty good. (well I think so!!!)

I posted it on the recipe database
here

 

[drsmurto]

Looks similar to the one i made last year.

50% munich
40% pils
8% melanoidin
2% carafa spec II
spalt at 60mins
tettnang at 20 mins
OG 1.052, IBU 50.
Wyeast 1007 german ale
mashed at 66
fermented at 16

Its on my list to brew again but hasnt made it to the top yet...... <_<

 

[devo]

Its on my list to brew again but hasnt made it to the top yet...... <_<

yeah, me too.

 

[bindi]

Quote: using US-05? Also I will be fermenting cool so how cool can I go with US-05? Or would Nottingham be a better option? Will also mash cool too.


I would be using Wyeast 1338 or 1007, just my 2c worth. you can go down to 13c with 1007 and 16c with 1338.

 

[bindi]

Bump: Anyone?

 

[razz]

Evening Bindi. I've used US-05 at 16 degrees, no probs. Currently have an Alt in secondary, fermented at 17 degrees with K-97. Both yeasts ferment out in 7 days. Important note for the Alt, I mashed at 67 degrees for 90 minutes and the yeast attenuated from 45 down to 12 SG pionts.

 

[SJW]

I dont notice much diff between mashing at 63 or 67 but lower or higher I do get a different attenuation level.

 

[dr K]

I would be using Wyeast 1338 or 1007

As would I, now I have never tasted an Alt in Dusseldorf, though I have been fortunate to taste bottled version in Australia, Diebels Alt. I also had a decent conversation with some german diplomats/attaches a few years ago when I was doing a public brewing demo at the German Club here.
The take home message is that the bitterness should be very assertive, yet from what I have tasted the finish should be rather dry, well at least crisp. This leads me to suggest that were one to brew a reasonable Alt, in the style of a Dusseldorf Alt then the yeast selection would be very important, as would the water profile in order to get that bitter yet dry finish but still with a big malt profile, a damn hard beer to brew, certainly beyond my capability.

K

 

[bindi]

Yes ,that's It, I mash cool [dry,crisp] and use the right yeast, the right hops to be [as you say] assertive .
Happy with that.

 

[drsmurto]

As would I, now I have never tasted an Alt in Dusseldorf, though I have been fortunate to taste bottled version in Australia, Diebels Alt. I also had a decent conversation with some german diplomats/attaches a few years ago when I was doing a public brewing demo at the German Club here.
The take home message is that the bitterness should be very assertive, yet from what I have tasted the finish should be rather dry, well at least crisp. This leads me to suggest that were one to brew a reasonable Alt, in the style of a Dusseldorf Alt then the yeast selection would be very important, as would the water profile in order to get that bitter yet dry finish but still with a big malt profile, a damn hard beer to brew, certainly beyond my capability.

K

Top info Dr K!

Have added a note in my recipe to use rainwater for this one and see if that makes a difference. Mashed at 67 last time so will drop that to 64-65 and see how we go. Mmmmmm. i have a fresh smack pack of 1007 in the fridge and everything else........

Damn this thread! :angry: