RecipeDB - Alt Ten Eight

[Muggus]

Alt Ten Eight

Ale - North German Altbier
All Grain

1 Votes

Brewer's Notes

Not really to style; almost like an Irish red in colour and flavour.

Mashed at 67°C for 90 min

Used CaraBohemian instead of CaraAmber

Malt & Fermentables

%	KG	Fermentable
	4 kg	Weyermann Pilsner
	1 kg	Weyermann Vienna
	0.5 kg	Weyermann Carared
	0.3 kg	Weyermann Caraamber

Hops

Time	Grams	Variety	Form	AA
	90 g	Spalter (Pellet, 4.5AA%, 15mins)
	90 g	Spalter (Pellet, 4.5AA%, 90mins)

Yeast

1000 ml

Wyeast Labs 1275 - Thames Valley Ale

24L Batch Size

Brew Details

• Original Gravity 1.057 (calc)
• Final Gravity 1.015 (calc)
• Bitterness 64.4 IBU
• Efficiency 75%
• Alcohol 5.46%
• Colour 16 EBC
• Batch Size 24L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days

 

[eamonnfoley]

Be interested to see how it goes - pretty heavy on the crystals, but according to Dornbusch (author of alt book), it works and produces an authentic alt. Provided it is a german crystal (which it is). However the english yeast will make it nothing like an alt! At least use US05 or danstar nottingham. Wyeast 1007 is the best for it though.

 

[Muggus]

Yeah I did raise up the bitterness to compensate for that.
In the end, the beer didn't really come out much like an Altbier at all, but i'm happy enough with the flavour.

 

[eamonnfoley]

I reckon it would come out pretty damn good with wyeast 1007. How do the crystals taste? Not cloying?

 

[Muggus]

Not too cloying at all. Has a biscuity toffee malt flavour about it. CaraBohemian would have to be one of my favourite grains...distinctly different flavour profile from anything else i've come across.