I'm planning a Sticke Alt for my next brew and had a few questions.
From what I've read, Dusseldorf Alts are Pilsner Malt based with moderate-to-no Munich Malt, usually no Crystal (however, Zum Uerige evidently has Crystal Malt but no Munich, as per their bottle ingredients list) and a little (I've usually been told 1% or just three to four oz.) of some kind of Roasted Malt. It is my understanding that authentic German Alts have very little Munich Malt, yet everywhere else it's used A LOT more heavy-handed so as to make the Alts good, but not necessarily authentic.
However, I've also heard a lot of people have success with Munich Malt anywhere from 30% to 100% of their malt grains. Not authentic, perhaps, but rich and malty.
So, has anybody tried making Alts with both a primarily Pilsener based grain bill AND one with a Munich based grain bill? I'd be interested to hear opinions on the contrast and preferences, and why? I think the Pilsner Malt-based versions would be a little more refreshing while the Munich Malt-based variety might be a bit too much like an Oktoberfest/Marzen.
I'm thinking of two recipes. The first is more of a Zum Uerige-style Sticke and goes a little something like this:
Pilsner Malt ______ 79%
CaraRed Malt ____ 20%
Carafa I ________ 1%
58 IBU's
OG 1.056
Wyeast 1010 or 1007
The other would be a non-traditional Alt, but focusing more on the malt characteristics.
Munich Malt __ 99%
Carafa I _____ 1%
50 IBU's
OG 1.056
Wyeast 1007
I'm fairly certain I'll make both, but thought I'd throw them out there and let you other brewers toss in your two cents.
-Cheers
From what I've read, Dusseldorf Alts are Pilsner Malt based with moderate-to-no Munich Malt, usually no Crystal (however, Zum Uerige evidently has Crystal Malt but no Munich, as per their bottle ingredients list) and a little (I've usually been told 1% or just three to four oz.) of some kind of Roasted Malt. It is my understanding that authentic German Alts have very little Munich Malt, yet everywhere else it's used A LOT more heavy-handed so as to make the Alts good, but not necessarily authentic.
However, I've also heard a lot of people have success with Munich Malt anywhere from 30% to 100% of their malt grains. Not authentic, perhaps, but rich and malty.
So, has anybody tried making Alts with both a primarily Pilsener based grain bill AND one with a Munich based grain bill? I'd be interested to hear opinions on the contrast and preferences, and why? I think the Pilsner Malt-based versions would be a little more refreshing while the Munich Malt-based variety might be a bit too much like an Oktoberfest/Marzen.
I'm thinking of two recipes. The first is more of a Zum Uerige-style Sticke and goes a little something like this:
Pilsner Malt ______ 79%
CaraRed Malt ____ 20%
Carafa I ________ 1%
58 IBU's
OG 1.056
Wyeast 1010 or 1007
The other would be a non-traditional Alt, but focusing more on the malt characteristics.
Munich Malt __ 99%
Carafa I _____ 1%
50 IBU's
OG 1.056
Wyeast 1007
I'm fairly certain I'll make both, but thought I'd throw them out there and let you other brewers toss in your two cents.
-Cheers