I have brewed Dusseldorf Alt a few times in the past and I am a fan of the style and I’m looking to brew a hoppier beer so why not an Alt. Basically I took Jamil’s Brewing Classic Styles recipe and modified it with the malts I had no hand. Also, German hops are not that great this year so I went with Sterling instead.
Recipe Info
Recipe: altbier 3v 1
Style: Altbier 7B BJCP 2015
Date: 05-04-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.052 |
1.044 |
1.052 |
|
FG |
1.010 |
1.008 |
1.014 |
|
Color |
14.2 |
11.0 |
17.0 |
|
ABV |
5.5 |
4.3 |
5.5 |
|
IBU |
40.0 |
25.0 |
50.0 |
Brewery Info
Efficiency: 75 %
Attenuation: 80 %
Mash Info
Weight: 13.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.14 G
Volume: 7.2 G
Temp: 150.0 F
Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 4.95 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
9.500 Lb |
72.0 % |
Pilsner (Weyermann) |
80.0 |
1.8 |
|
2.000 Lb |
15.0 % |
Munich II (Weyermann) |
82.2 |
8.5 |
|
1.000 Lb |
8.0 % |
weyermann melanoidin |
80.0 |
27 |
|
0.500 Lb |
4.0 % |
Caramunich II (Weyermann) |
73.0 |
45.5 |
|
0.250 Lb |
2.0 % |
Carafa Special II (Weyermann) |
65.0 |
431.5 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
1.5 Oz |
Sterling |
7.0 |
60 mins |
Boil |
30.0 |
|
1.0 Oz |
Sterling |
7.0 |
15 mins |
Boil |
10.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
Dusseldorf Alt White Labs WLP036 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.45
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
30 |
24 |
30 |
|
Mash |
107 |
3 |
21 |
125 |
134 |
30 |
|
Sparge |
105 |
3 |
21 |
123 |
132 |
30 |
|
Final |
147 |
4 |
29 |
173 |
185 |
42 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 6.141 G
Percent RO / Distlled: 0 %
Water Used: 6.141 G
Mash Water Adjustments
Gypsum: 4.6 g
Calcium Chloride: 4.6 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.550 G
Percent RO / Distlled: 0 %
Water Used: 3.550 G
Sparge Water Adjustments
Gypsum: 2.6 g
Calcium Chloride: 2.6 g
Notes
Mash 150f 60 min
168f 10 mins
Ferment 65f 2 weeks
Raise to 68 over 2 days till 3 weeks
Carb to 2.5 vol
5/17/17 50g DME 0.5L starter w/ WLP036 dusseldorf alt yeast
5/19/17 normal 3V brewday. pH was strangely low but all numbers we’re on and wort tastes great. [note: turns out my water source was treating the water to deal with an algae bloom in the storage pond. wondering if this is what caused the low pH]
5/20/17 rippin! 1″ kreusen very strong fermentation
5/21/17 still solid bubbling but kreusen dropping
5/22/17 ~2 sec
5/24/17 ~6 sec
5/26/17 no bubbling
5/28/17 up to d-rest @ 68F. ~15 sec.
5/29/17 no bubbling
5/31/17 moved to office (~72F)
6/2/17 racked to keg and into lagering fridge. FG 1.016. really murky. pretty clean. a little sulfur. maybe a little banana? nice malt flavor. time will tell.
6/23/17 pulled half a pint and still hazy so gelatin’d. flavor profile is a bit odd. malt is great but ferment character seems a bit fruity and winey? very subdued but noticeable.
With time this beer got better. not a huge fan of this yeast since it is a bit fruitier than i would want with this beer but not bad.