Style Of The Week 21/6/06 - Altbier

[petesbrew]

well, my partial recipe is tasting great right out of the primary, im racking to secondary for three or so days thne into cc it goes ...

wish i had tasted more alts so I could make a comparison, but they only had one type in the IBS here - was nice though, but mine tastes a little different ...

its fairly spicy too - not much on hop flavour at all, which is good .. im thinking that the smaragd hops are giving it a little bit more of a hop spice punch in the background.
cant wait til its ready in a few weeks!

How's the partial Alt tasting Facter? Any left?

I'm looking at attempting a partial Alt soon myself. Just getting ingredients & recipes together.
Great to find this thread.
Pete

 

[bconnery]

For what it's worth here's my partial Alt. Was very well received by homebrewers and non alike...
Loosely based on Ross/Batz recipes.
I used Nottingham. Also the Carafa turns out to be I not II but I haven't adjusted the recipe since...
Style: Dusseldorf Altbier
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 22.50 L
Boil Size: 5.00 L
Estimated OG: 1.048 SG
Estimated Color: 46.2 EBC
Estimated IBU: 50.8 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
800.00 gm Light Dry Extract (15.8 EBC) Dry Extract 18.91 %
1500.00 gm Extra Pale Liquid Extract (5.9 EBC) Extract 35.46 %
1000.00 gm Munich Malt (17.7 EBC) Grain 23.64 %
300.00 gm Caramunich Malt (110.3 EBC) Grain 7.09 %
200.00 gm Wheat Malt, Ger (3.9 EBC) Grain 4.73 %
150.00 gm Chocolate Malt (886.5 EBC) Grain 3.55 %
100.00 gm Caramel/Crystal Malt -120L (236.4 EBC) Grain 2.36 %
80.00 gm Carafa II (811.6 EBC) Grain 1.89 %
70.00 gm Spalter [4.50 %] (60 min) Hops 26.5 IBU
30.00 gm Northern Brewer [8.50 %] (60 min) Hops 21.5 IBU
20.00 gm Spalter [4.50 %] (10 min) Hops 2.7 IBU
100.00 gm Malto-Dextrin (2.0 EBC) Sugar 2.36 %

 

[Ross]

\
Ross to what extent would you say the drought has affected the flavour/oils of the euro hops?

'Scuse the hijack

To be honest, they seem better - The Saaz in particular this year are awesome


cheers Ross

 

[RobB]

Could I use Wyeast 1335 (British Ale 2) in this style? I know it's not traditional but its both a good attenuator and a good flocculator, plus its description includes "clear, clean and malty" which sounds very alt-ish to my ears.

I'm buying this yeast for a dry stout but I thought I might give an alt first crack at it and then dump the stout on the yeast-cake.

Cheers,

Rob

 

[mika]

not a fan of 1335, but everyone else seems to like it. I didn't get a lot of esters out of it, so think it would work fine.

 

[drsmurto]

Am feeling a cold coming on so tomorrow is a preventative sick day

Brewing an Alt. My 2nd AG was an Alt but i ended up with 30L instead of the planned 25L so it was too dilute. Decided it was time to go back to it and do it justice and with shed temps in the low teens this style should be happy as a pig in sh*t.

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.55 L
Estimated OG: 1.052 SG
Estimated Color: 28.4 EBC
Estimated IBU: 50.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Munich I (Weyermann) (14.0 EBC) Grain 50.85 %
2.30 kg Pilsner (Weyermann) (3.3 EBC) Grain 38.98 %
0.50 kg Melanoidin (Weyermann) (59.1 EBC) Grain 8.47 %
0.10 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 1.69 %
90.00 gm Spalt [4.80 %] (60 min) Hops 43.3 IBU
30.00 gm Tettnang [4.30 %] (20 min) Hops 7.2 IBU
0.5 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Ale (Wyeast Labs #1007)

Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 5.90 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
90 min Mash In Add 16.00 L of water at 74.4 C 65.0 C
10 min Mash Out Add 12.00 L of water at 98.4 C 78.0 C

So other than reuse the yeast and make another Alt (which sounds fine by me) what other styles can i make with this yeast?

Any comments on the recipe?

EDIT - using a big 4L starter of this yeast so i can ferment at the very bottom limit.

Cheers
DrSmurto

 

[Stuster]

So other than reuse the yeast and make another Alt (which sounds fine by me) what other styles can i make with this yeast?

Any comments on the recipe?

It's a pretty versatile yeast IMO. I've used it in an APA, a Biere de Garde, a blonde, a steam beer and even a porter. Anything where you want a clean yeast. This is what Wyeast have to suggest. Link.

The recipe looks good to me. I made one recently that was pretty much the same except I used a touch of caramunich in there as well. Looks like your sick day might not be wasted after all.

 

[Ross]

Dr Smurto,

Recipe looks good but I'd drop or halve the melanoidin.
I'm really not that keen on it in an Alt.

cheers Ross

 

[petesbrew]

I made this one late last year for the Hills Brewers Xmas Swap, with recipe help from Duff.
It was only my 2nd Partial, and IMO was a bit too light on colour, but it worked out great.

Rothenburg Altbier
2.5kg Light Munich (mashed At 65'C for 60min)
1.5kg Morgans Extra Pale LME
100g Spalt Hops @ 60min
WLP-029 German Ale/Kolsch
Fermented at 18c

 

[Stuster]

Oops, great point Ross. I read that as 50g.

I used 100g in mine FWIW.

 

[RobB]

Could I use Wyeast 1335 (British Ale 2) in this style? I know it's not traditional but its both a good attenuator and a good flocculator, plus its description includes "clear, clean and malty" which sounds very alt-ish to my ears.

Well, I tried this and I'm drinking it now. It's quite a tasty beer but probably not true to style. The british yeast expresses it's character more than you would want in this beer, despite being very clean. I get a slight minerally finish similar to 1028.

I've either brewed an altbier with the wrong yeast, or an ESB with the wrong hops. Never mind, it's disappearing without complaint.

Apart from my yeast experiment, I used JZ's recipe from Brewing Classic Styles - including 11% melanoidin malt!

 

[Stuster]

Ignoring the style thing, do you think the yeast works for the beer then?

And does the melanoidin jump out at you then? Would you use just the same amount of it next time?

 

[RobB]

Ignoring the style thing, do you think the yeast works for the beer then?

And does the melanoidin jump out at you then? Would you use just the same amount of it next time?

I've only tried one altbier before (Diebels) so it's hard to judge whether the beer fits (or not) within the guidelines.

I'm happy with the end result. It's good even if it isn't right, and I certainly got the excellent clarity and attenuation which I was chasing. The yeast also allows the malt character to shine, but chips in a few of its own flavours as well. So it had all the alt-ish qualities which it promised - clean, clear, malty - but it just pops up at the end and says "hello, I'm British."

As for the melanoidin, this was the first time I used it! It's oh-so-malty, but that's what I wanted and I think it stops short of being flabby (just). So yes, I'm happy enough with this beer that I would try it again with the same grains but a different yeast.

 

[SJW]

This is one I am drinking now and its great. It will be a std. on tap now.

Dusseldorf Altbier*
Dusseldorf Altbier


Type: All Grain
Date: 6/09/2008
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 33.33 L Asst Brewer:
Boil Time: 75 min Equipment: Keg - Ale
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
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) (500.0 EBC) Grain 0.93 %
30.00 gm Super Alpha [12.00 %] (60 min) Hops 35.5 IBU
20.00 gm Saaz [4.00 %] (20 min) Hops 4.8 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 German Ale (Wyeast Labs #1007) Yeast-Ale



Beer Profile

Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.80 % Actual Alcohol by Vol: 4.56 %
Bitterness: 40.3 IBU Calories: 439 cal/l
Est Color: 25.8 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5350.00 gm
Sparge Water: 13.69 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 72.2 C 65.0 C
10 min Mash Out Add 10.00 L of water at 94.7 C 76.0 C

 

[kevo]

I made JZ's Alt recently too - split it to ferment with Nottingham and K-97 yeasts.

Both great, different, K-97 more noticably 'boozy', Nottingham I would describe as more earthy than the K-97, bioth very easy to drink though. Both quite dry, nicely bitter and a great malty smoothness that sits on your tongue. Delicious.

Having only had one example before at the Bris German Club, not sure if it's true to style, but same here, disappearing without complaint.

One I'll make again.

Kev

 

[drsmurto]

This is one I am drinking now and its great. It will be a std. on tap now.

Dusseldorf Altbier*
Dusseldorf Altbier


Type: All Grain
Date: 6/09/2008
Batch Size: 26.00 L
Brewer: Stephen Wright
Boil Size: 33.33 L Asst Brewer:
Boil Time: 75 min Equipment: Keg - Ale
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
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) (500.0 EBC) Grain 0.93 %
30.00 gm Super Alpha [12.00 %] (60 min) Hops 35.5 IBU
20.00 gm Saaz [4.00 %] (20 min) Hops 4.8 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 German Ale (Wyeast Labs #1007) Yeast-Ale



Beer Profile

Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.047 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 4.80 % Actual Alcohol by Vol: 4.56 %
Bitterness: 40.3 IBU Calories: 439 cal/l
Est Color: 25.8 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 5350.00 gm
Sparge Water: 13.69 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 72.2 C 65.0 C
10 min Mash Out Add 10.00 L of water at 94.7 C 76.0 C

Looks tasty Steve. A fan of Wyeast 1007 now then? :beerbang:

Going home shortly to have a few pints of my Alt - Link

Similar to yours.

2nd at SABSOSA, 3rd at ANAWBS. MMmmmmmmmalty! Just the thing to enjoy while i watch us beat up the irish tonight..... :lol:

 

[SJW]

Looks tasty Steve. A fan of Wyeast 1007 now then?

Going home shortly to have a few pints of my Alt - Link

Similar to yours.

2nd at SABSOSA, 3rd at ANAWBS. MMmmmmmmmalty! Just the thing to enjoy while i watch us beat up the irish tonight.....

Great stuff an Alt. 40 IBU's Mmmmmmm, might even add a few more next time, all the malt should hold up to 45 or 50 IBUs I reckon.

Steve

 

[cliffo]

Revieving and old thread.

This morning I kegged an Alt based on Steve's recipe and have just poured myself a glass.

Damn!! This is one fantastic beer and will now go onto the regular rotation for brewing.

Great stuff!! :chug:

cliffo

 

[Tony]

Going to mash and Alt on sunday if all goes to plan.

Here is the recipe so far. Im going to give the Wyeast 1010 a run. Suposed to be clean and dry. Should be perect.



Alt

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 54.00 Wort Size (L): 54.00
Total Grain (kg): 10.00
Anticipated OG: 1.047 Plato: 11.62
Anticipated EBC: 29.1
Anticipated IBU: 40.1
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
66.0 6.60 kg. Weyermann Bohemien Pils GErmany 1.038 4
30.0 3.00 kg. Weyermann Munich II Germany 1.038 26
2.0 0.20 kg. Weyermann Carabohemien Germany 1.034 200
2.0 0.20 kg. Weyermann Carafa Special II Germany 1.034 1100


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
22.00 g. Hallertauer Mittelfruh Pellet 3.70 4.0 45 min.
220.00 g. Spalter Spalt Pellet 3.30 35.5 45 min.
40.00 g. Spalter Spalt Pellet 3.30 0.6 2 min.


Yeast
-----

WYeast 1010 American Wheat

 

[cubbie]

Going to mash and Alt on sunday if all goes to plan.

Here is the recipe so far. Im going to give the Wyeast 1010 a run. Suposed to be clean and dry. Should be perect.

Hey Tony how did you go with this? I plan on doing an Alt next weekend and was interested in using Wyeast 1010 (as my following beer is to be an American Wheat)

I need to trawl through this thread to get some recipe idea's and also take a look at Brewing Classic Styles