Style Of The Week 21/6/06 - Altbier

[reviled]

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

WTF is carabohemian? Is that like carapils?

 

[jbirbeck]

just mashed in an alt then. 16 litres

1.9kg powells pils
1.7kg powells munich
0.03kg cara special II
Saphir and Hallertau mix 30g FWH to about 20 IBU
70g saphir to get another 40 IBU.

using he yeast cake from a kolsch... wyeast kolsch yeast

 

[Tony]

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)

It came out great. got down to 1.008 from around 1.050. Its clean, crisp, and very malty. The hops just touch through enough to add complexity.

WTF is carabohemian? Is that like carapils?

Carabohemian........ i bought this to try for the first time in this beer and the best way i can describe it is pale caraaroma. It has a similar flavour when chewed as cararoma but is only 180 EBC. It has added a depth of malt to this beer that i have never had before. Im impressed. It doesnt have the dry slightly acrod maltiness of Caraamber........ its sweeter and more intense.

cheers

 

[reviled]

Carabohemian........ i bought this to try for the first time in this beer and the best way i can describe it is pale caraaroma. It has a similar flavour when chewed as cararoma but is only 180 EBC. It has added a depth of malt to this beer that i have never had before. Im impressed. It doesnt have the dry slightly acrod maltiness of Caraamber........ its sweeter and more intense.

cheers

Sounds delish :icon_drool2: Is it weyermann? Or another brand?

 

[warra48]

Sounds delish :icon_drool2: Is it weyermann? Or another brand?

It's Weyermann. http://www.craftbrewer.com.au/shop/details.asp?PID=3381

 

[cubbie]

I have put together a very quick recipe that i will no doubt adjust before this weekend. Not sure on the exact AA% of my hops, will have to check them when I get home. Also yeast is actually Proculture Pro-60 American Wheat.

Plan is to ferment at 16c for about 2 weeks and lager for 4 weeks. Will add some kopafloc to the kettle and gelatine when lagering. When I get home I will have a look at brewing classic styles, which I think is more of a 70/30 pils/munich ratio

Anyway comments welcome



Brett's Alternative

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

07-C Amber Hybrid Beer, Dusseldorfer Altbier

Min OG: 1.046 Max OG: 1.054
Min IBU: 35 Max IBU: 50
Min Clr: 26 Max Clr: 33 Color in EBC

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

Batch Size (L): 24.00 Wort Size (L): 24.00
Total Grain (kg): 5.16
Anticipated OG: 1.051 Plato: 12.64
Anticipated EBC: 28.7
Anticipated IBU: 45.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 30.97 L
Pre-Boil Gravity: 1.040 SG 9.89 Plato



Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
63.0 3.25 kg. Weyermann Munich II Germany 1.038 24
33.9 1.75 kg. Weyermann Pilsner Germany 1.038 4
1.2 0.06 kg. Weyermann Carafa Special II Germany 1.036 1100
1.9 0.10 kg. Weyermann Melanoidin Germany 1.037 70

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
70.00 g. Tettnanger Tettnang Pellet 4.50 42.9 60 min.
14.00 g. Tettnanger Tettnang Pellet 4.50 2.9 20 min.


Yeast
-----

WYeast 1010 American Wheat


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 5.16
Water Qts: 16.36 - Before Additional Infusions
Water L: 15.48 - Before Additional Infusions

L Water Per kg Grain: 3.00 - Before Additional Infusions

Saccharification Rest Temp : 65 Time: 90
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 78 Time: 10


Total Mash Volume L: 18.93 - Dough-In Infusion Only

 

[cubbie]

Thought I would bump this as I would like to order my grain today. Reading the Munich thread I see that Munich is a popular malt although after listening to the Dusseldorf Alterbier show in the BN and looking at the recipe by JZ I wonder I I have too much in my recipe.

 

[therook]

Thought I would bump this as I would like to order my grain today. Reading the Munich thread I see that Munich is a popular malt although after listening to the Dusseldorf Alterbier show in the BN and looking at the recipe by JZ I wonder I I have too much in my recipe.

cubbie,

I have 60% Munich in my Alts and there's nothing wrong with them

2.15 kg Pale Malt (Barrett Burston) (3.0 EBC) Grain 41.3 %
1.50 kg Munich I (Weyermann) (14.0 EBC) Grain 28.8 %
1.50 kg Munich II (Weyermann) (31.0 EBC) Grain 28.8 %
0.05 kg Carafa Special III (Weyermann) (1400.0 EBC) Grain 1.0 %
45.00 gm Spalter [6.20%] (75 min) Hops 30.8 IBU
20.00 gm Spalter [6.20%] (20 min) Hops 7.9 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 European Ale (Wyeast Labs #1338) Yeast-Ale




Rook

 

[mika]

Are Munich 1 and 2 that much different to warrant having them both in the same beer ?
Figuring because you've carafa in there anyway, you weren't just chasing colour ?

 

[tdh]

Recipe looks great, I usually have Munich around that mark.
You'e mashing low and long too, excellent.

tdh

 

[drsmurto]

Racked a Dusseldorf Altbier on Sunday.

Stammtisch Alt
2.75 kg Munich I (Weyermann) (14.0 EBC) Grain 55.00 %
2.00 kg Pilsner (Weyermann) (3.3 EBC) Grain 40.00 %
0.15 kg Melanoidin (Weyermann) (59.1 EBC) Grain 3.00 %
0.10 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 2.00 %
85.00 gm Spalt [4.70 %] (60 min) Hops 49.6 IBU
1 Pkgs German Ale (Wyeast Labs #1007) [Starter 2500 ml] Yeast-Ale

20L
OG 1.053
IBU 50
EBC 29

52, decoction to 65 then a thin decoction mashout to 78.

Just about to finish boiling another one only slightly different but i couldn't let a fresh yeastcake go to waste!

Altbier the 5th
1.75 kg Munich II (Weyermann) (16.7 EBC) Grain 35.35 %
1.50 kg Munich I (Weyermann) (14.0 EBC) Grain 30.30 %
1.50 kg Pilsner, Malt Craft Export (Joe White) (3.2 EBC) Grain 30.30 %
0.10 kg Melanoidin (Weyermann) (59.1 EBC) Grain 2.02 %
0.05 kg Carafa Special II (Weyermann) (817.6 EBC) Grain 1.01 %
0.05 kg Chocolate Wheat (Weyermann) (1100.0 EBC) Grain 1.01 %
90.00 gm Select Spalt [4.70 %] (60 min) Hops 52.6 IBU
1 Pkgs German Ale (Wyeast Labs #1007)

20L
OG 1.052
IBU 53
EBC 33

Single infusion 65C for 90 mins then a thin decoction mashout.

Can't have too many Alts :icon_cheers:

EDIT - spelling

 

[beerbrewer76543]

Damn that looks nice

Too many crack hop heads on here cant give up the 30 & 10 minute additions...

A single 60 minute addition is all you need for styles like alt and kolsch :icon_cheers:

 

[manticle]

This is my attempt at an altish beer. I've only ever tried one alt and it was a homebrewed one so I've no idea what the original/commercials are like.

This is just a ballpark attempt at what sounds nice:

Alt type

Type: All grain
Size: 22 liters
Color: 25 HCU (~14 SRM)
Bitterness: 35 IBU
OG: 1.052
FG: 1.010
Alcohol: 5.4% v/v (4.3% w/w)
Grain: 3.5kg JW Pilsner
500g Wheat malt
1kg JW Munich
100g JW chocolate
250g Dingemans biscuit

Mash: 70% efficiency, 60 mins, 65 degrees
Boil: 60 minutes
SG 1.038, boil size 30 liters
Hops: 45g Hallertauer (4.25% AA, 60 min.)
40g Tettnanger (4.5% AA, 20 min.)
20g Tettnanger (aroma)

Whirlfloc
German ale yeast wy 1007

Originally designed the recipe with munich malt and no wheat but when I went to crack the grain I realised I'd run out of vienna.

 

[scott_penno]

This was my contribution to the 2009 Xmas Case Swap:

Recipe: Altbier 25L
Brewer: sappas
Asst Brewer:
Style: Altbier
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 33.57 L
Estimated OG: 1.048 SG
Estimated Color: 25.7 EBC
Estimated IBU: 36.1 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
2.60 kg Munich, Light (Joe White) (17.7 EBC) Grain 54.17 %
1.80 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 37.50 %
0.15 kg Caramalt (Joe White) (49.3 EBC) Grain 3.13 %
0.15 kg Wheat Malt, Malt Craft (Joe White) (3.5 EBGrain 3.13 %
0.10 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 2.08 %
30.00 gm Hallertauer [6.30 %] (90 min) Hops 20.3 IBU
23.00 gm Spalter [4.90 %] (90 min) Hops 12.1 IBU
10.00 gm Spalter [4.90 %] (30 min) Hops 3.8 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 4.80 kg
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 12.52 L of water at 72.9 C 65.6 C
10 min Mash Out Add 8.01 L of water at 93.8 C 75.6 C

 

[jayse]

That recipe does not even look like an alt, its making me cringe!!!

 

[manticle]

Originally designed the recipe with munich malt and no wheat but when I went to crack the grain I realised I'd run out of vienna.

Munich in this sentence should read vienna.

Even if sappas' beer is not to style it's still a tasty beer. Don't cringe. Suggest.

 

[Steve]

Planning my first alt for the weekend

9kg Grain bill

Munich 70%
Pils 24%
Melanoidin 5%
Carafa II 1%

Spalt @ 60mins to 50 IBUs
Mash low at 64

Either WLP036, WLP029 or WLP011 (depending on what LHBS has in stock).

Any thoughts?
Cheers
Steve

 

[jbirbeck]

crickey that will be malty :icon_drool2: . With that much Munich and Melandoidin I'd be inclined to up the IBU's closer to 60 for balance. You could drop the Melanoidin, but in saying that I have always decocted my Alts so it does have its place, perhaps drop the % to 3%.

If you can use WLP036. I've got an Alt that used the Wy European Ale yeast and I think that works well as well as the Alt yeast so that would be my second choice. My first Alt was with the Kolsch yeast and I ran the temp a bit high. really nice but a bit too fruity for style, the lower temps keep it a bit cleaner...keep the temps towards the lower end of the scale 13/14ish for the Kolsch yeast, can be a bit higher for the others...but the lower it goes the cleaner it will be and the more of the malt flavour and :icon_drool2:

other tips from my experience...FWH 10% of your bittering hops. It adds an extra dimension. mash 90mins or more.

I had planned on a Kolsch soon, I may back that up with another Alt, one keg of the stuff simply is not enough.

 

[beerbrewer76543]

I used 2565 Kolsch yeast in my last batch for a bit of ester production which I think is evident in the style... Correct me if I'm wrong

The hops look good but maybe too much melanoidin malt in there...???

Anyway it should be good

I love this style of beer!!!

Cheers

 

[jbirbeck]

I used 2565 Kolsch yeast in my last batch for a bit of ester production which I think is evident in the style... Correct me if I'm wrong

Certainly not wrong...but restrained fruity esters is the key and I found when I did mine with the Kolsch yeast they weren't as restrained as they were with the Alt or Euro Ale yeasts. temp was the issue I think and hence the recommendation to keep temp down. Subtlety on esters... malt full on :icon_chickcheers: