World Cup Qualifying Alt

[agraham]

Fellow Brewers,

I am making an Alt Bier on the weekend to celebrate the socceroos qualifying for the world cup in Germany 2006.

Recipe is:

3 Kg Weyermann Pilsner
1 Kg Weyermann Light Munich
300 g Weyermann Cara Helles
500g Weyermann Melanoidin
300g Weyermann Light Wheat
100g Carafa 1

Wyeast 1007

Perle for bittering and Halltertau for flavour. to around 40 ibu's


Single infusion mash at 67 degrees.


Any comments more than welcome :beer:

Cheers, :chug:

Andrew

 

[T.D.]

Perhaps some Tassie Hallertau in place of the German stuff would be fitting - sort of an amagamation of Aussie and German ingredients... Might make the boys feel more at home when they do battle in Germany!

 

[Doc]

I tapped a keg of my second attempt at a Alt last night.
Tastes fantastic. Here is my recipe.

Beers,
Doc

Doc's Altbier II

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): 40.00 Wort Size (L): 40.00
Total Grain (kg): 7.75
Anticipated OG: 1.048 Plato: 11.93
Anticipated EBC: 37.2
Anticipated IBU: 38.3
Brewhouse Efficiency: 79 %
Wort Boil Time: 90 Minutes

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

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 47.06 L
Pre-Boil Gravity: 1.041 SG 10.20 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
64.5 5.00 kg. JWM Traditional Ale Malt Australia 1.038 7
25.8 2.00 kg. JWM Light Munich Australia 1.038 20
7.1 0.55 kg. Weyermann Caramunich II Germany 1.035 125
2.6 0.20 kg. JWM Roasted Malt Australia 1.032 1200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
85.00 g. Spalter Pellet 4.50 31.4 60 min.
70.00 g. Perle Plug 3.20 6.9 25 min.


Yeast
-----

White Labs WLP029 German Ale/Kolsch


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

Mash Type: Single Step

Grain kg: 7.75
Water Qts: 26.45 - Before Additional Infusions
Water L: 25.03 - Before Additional Infusions

L Water Per kg Grain: 3.23 - Before Additional Infusions

Saccharification Rest Temp : 66 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 80 Time: 60


Total Mash Volume L: 30.20 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.

 

[user 384]

I've got my first attempt at an Alt on tap at the moment and it came out a treat. The recipe is very simple and was suggested by TDH from Grumpy's.

70% Weyermann Munich 1 (TDH suggested Munich 2, but I didn't have any)
15% Weyermann Pils
15% Weyermann Melanoidin
and just enough Carafa Special 2 for colour adjustment aiming for 29EBC (bang in the middle of the colour range for an Alt.

Mashed at 66C

OG was 1.055 (at the top of the range for an ALt)

I used 100gms of Spalt all at 60mins for 48IBUs

Fermented at 16c with Wyeast 1007.

No idea how close to a real ALt this is but it's a bloody nice drop. Definitely wouldnt want late additions of hops as 48IBUs from low alpha hops certainly gives a distinctive flavour profile.

Cheers
MAH

 

[jayse]

Recipe is:

3 Kg Weyermann Pilsner
1 Kg Weyermann Light Munich
300 g Weyermann Cara Helles
500g Weyermann Melanoidin
300g Weyermann Light Wheat
100g Carafa 1

Wyeast 1007

Perle for bittering and Halltertau for flavour. to around 40 ibu's


Single infusion mash at 67 degrees.

[post="91374"][/post]​

Ok i'll chuck my two bob in.
i'd switch it around to 3kg munich and 1kg pilsner and leave out the cara helles.
mash at 65-66c no higher, I'd look at a gravity around 1.055 and IBU around 50-55 even up to 60.
You want it to be as dry as you can get it and lots of munich malt and tons of bitterness. The munich malt should leave it dry and malty and to get that you have to mash as low as possible to get that very good attenuation.


Jayse

 

[neonmeate]

surely the 500g melanoidin would give it enough malt oomph though?
plus the sweetness from the carahell is ok with the lower FG from the pils... i reckon this recipe looks good to me

as telepathy would have it i've just got the ingredients for an alt which im making next week, which will be 1.5 kg each weyermann pils, vienna and dark munich plus 80g carafa I, 45 IBUs of hallertau, 20g saaz for aroma, 1047 OG, also using 1007.
after trying a few variations in alts i like em without any crystal, and not an overwhelming amount of munich malt - i like it lighter in body but with some nice toasty flavours. but there's more than one way to skin a cat as they say.

Recipe is:

3 Kg Weyermann Pilsner
1 Kg Weyermann Light Munich
300 g Weyermann Cara Helles
500g Weyermann Melanoidin
300g Weyermann Light Wheat
100g Carafa 1

Wyeast 1007

Perle for bittering and Halltertau for flavour. to around 40 ibu's


Single infusion mash at 67 degrees.

[post="91374"][/post]​

Ok i'll chuck my two bob in.
i'd switch it around to 3kg munich and 1kg pilsner and leave out the cara helles.
mash at 65-66c no higher, I'd look at a gravity around 1.055 and IBU around 50-55 even up to 60.
You want it to be as dry as you can get it and lots of munich malt and tons of bitterness. The munich malt should leave it dry and malty and to get that you have to mash as low as possible to get that very good attenuation.


Jayse

[post="91390"][/post]​

 

[warrenlw63]

and IBU around 50-55 even up to 60.

[post="91390"][/post]​

Get the Uruguay team to come around and share it. You could then call it the "bitter" pill of defeat. 60 IBUs.... Sticke Alt. :blink:

Warren -

 

[mje1980]

Just today picked up 2kg's dark munich, and 3kg light munich. I also have spalt hops, and 1007. Gee, i wonder what i will be making next week hahahahahahah. It will be my first, and i will use a few % caramunich for colour, but the rest will be around 2kg each of light and dark munich. And one 60 min addition. mmmmm

 

[THE DRUNK ARAB]

Just today picked up 2kg's dark munich, and 3kg light munich. I also have spalt hops, and 1007. Gee, i wonder what i will be making next week hahahahahahah. It will be my first, and i will use a few % caramunich for colour, but the rest will be around 2kg each of light and dark munich. And one 60 min addition. mmmmm

[post="91497"][/post]​

mje1980, 1% of black malt or carafa2 should be all you need for colour from my experiences anyway.

C&B
TDA

 

[Ross]

I've got my first attempt at an Alt on tap at the moment and it came out a treat. The recipe is very simple and was suggested by TDH from Grumpy's.

70% Weyermann Munich 1 (TDH suggested Munich 2, but I didn't have any)
15% Weyermann Pils
15% Weyermann Melanoidin
and just enough Carafa Special 2 for colour adjustment aiming for 29EBC (bang in the middle of the colour range for an Alt.

Mashed at 66C

OG was 1.055 (at the top of the range for an ALt)

I used 100gms of Spalt all at 60mins for 48IBUs

Fermented at 16c with Wyeast 1007.

No idea how close to a real ALt this is but it's a bloody nice drop. Definitely wouldnt want late additions of hops as 48IBUs from low alpha hops certainly gives a distinctive flavour profile.

Cheers
MAH

[post="91386"][/post]​

Minich 1 & 2 - Are they equivalent to light & dark?

 

[user 384]

Hi Ross

Weyermann Munich 1 is light and 2 is dark

Cheers
MAH

 

[mje1980]

TDA, im experimenting with the caramunich. I've used it in a pale and also a barleywine and loved it .

Cheers.

 

[tdh]

I concur with jayse 100%, crystal malts aren't a popular choice in Germany for Alt.

Lotsa Munich, cool mash (65-66*C) and 1:1 SG:IBU and 1007 Wyeast @14-16*C then lager at 0-4*C for a month.

tdh