Author Topic: Dusseldorf Altbier - Zum Uerige  (Read 8643 times)

Offline Kaiser

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Re: Dusseldorf Altbier - Zum Uerige
« Reply #15 on: February 19, 2010, 11:08:49 AM »
So dissolving regular ground chalk...calcium carbonate into my Poland spring water will get me closer to a Dusseldorf water profile.

Yes it will, but you don't have to go throuh that effort unless you feel like it. Just adding twice the chalk listed w/o dissolving it first should get you the same result. I have yet to see what the actual benefits of dissolving chalk are aside from Reinheitsgebot compliance. I only pointed you to this page because it lists the Duesseldorf water profile.


Kai

Offline Thirsty_Monk

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Re: Recipe check - Dusseldorf Altbier
« Reply #16 on: February 19, 2010, 01:19:06 PM »
1 Pkgs European Ale (White Labs #WLP011) [Starter 1800 ml] Yeast-Ale  

Why do you want to use this yeast?

WY1007     German Ale     Düsseldorf (Zum Uerige)
WY1007 German Ale Yeast   = WLP036  Düsseldorf Alt Yeast
Na Zdravie

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Offline bluesman

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Re: Recipe check - Dusseldorf Altbier
« Reply #17 on: February 19, 2010, 02:17:44 PM »
1 Pkgs European Ale (White Labs #WLP011) [Starter 1800 ml] Yeast-Ale  

Why do you want to use this yeast?

WY1007     German Ale     Düsseldorf (Zum Uerige)
WY1007 German Ale Yeast   = WLP036  Düsseldorf Alt Yeast

WLP011 European Ale Yeast

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Attenuation: 65-70%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70°F
(18-21°C)
Alcohol Tolerance:  Medium

WLP036 Dusseldorf Alt Yeast

Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
Attenuation: 65-72%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
(18-21°C)
Alcohol Tolerance: Medium

They have very similiar specs and I don't have WLP036.
Ron Price

Offline denny

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Re: Dusseldorf Altbier - Zum Uerige
« Reply #18 on: February 19, 2010, 02:24:06 PM »
I'll give another thumbs up to 1007/036.  If you make another alt, it's worth your while to try to get ahold of one of those.  OTOH, I've made award winning alts with US-05....
Life begins at 60.....1.060, that is!

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Offline bluesman

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Re: Dusseldorf Altbier - Zum Uerige
« Reply #19 on: February 19, 2010, 02:29:08 PM »
I'll give another thumbs up to 1007/036.  If you make another alt, it's worth your while to try to get ahold of one of those.  OTOH, I've made award winning alts with US-05....

...and you know what they say about opinions Denny.  :D

It's amazes me every year when I see the NHC winning recipes in Zymurgy.
Ron Price

Offline denny

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Re: Dusseldorf Altbier - Zum Uerige
« Reply #20 on: February 19, 2010, 03:35:45 PM »
I'll give another thumbs up to 1007/036.  If you make another alt, it's worth your while to try to get ahold of one of those.  OTOH, I've made award winning alts with US-05....

...and you know what they say about opinions Denny.  :D

It's amazes me every year when I see the NHC winning recipes in Zymurgy.

Agreed on both points!
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline bluesman

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Re: Dusseldorf Altbier - Zum Uerige
« Reply #21 on: March 01, 2010, 10:54:31 AM »
I brewed this beer yesterday using a decoction mash very smiliar to Kai's Enhanced Double Decoction. It turned out real good.
It was pretty easy to hit my temps using Kai's method. Thanks for the youtube videos.

Dusseldorf Altbier

Type: All Grain
Date: 2/28/2010
Batch Size: 5.25 gal
Brewer: bluesman
Boil Size: 6.32 gal
Boil Time: 90 min
Efficiency: 75.00
 
Ingredients
 
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 84.11 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 9.35 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.67 %
0.20 lb Carafa I (337.0 SRM) Grain 1.87 %
1.25 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 16.9 IBU
1.00 oz Pearle [8.00 %] (60 min) Hops 27.0 IBU
1.00 oz Tettnang [4.50 %] (20 min) Hops 9.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc 
5.25 gal Poland Spring (R) Water 
1 Pkgs European Ale (White Labs #WLP011) [Starter 2000 ml] Yeast-Ale 

Beer Profile
 
Measured Original Gravity: 1.055 SG
Estimated Alcohol by Vol: 5.04 % 
Bitterness: 53.1 IBU
Est Color: 13.0 SRM
 
Mash Profile
 
Mash Name: Decoction Mash, Double Total Grain Weight: 10.70 lb
 
Decoction Mash, Double Step Time Name Description Step Temp
20 min Step Add 16 qt of water at 100.0 F 95.0 F
30 min Protein Rest 132.0 F for 30min
20 min Saccharification 151.0 F for 45min
10 min Sparge Add 16.00 qt of water at 161.1 F for 10min

 
Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
 
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI
Keg Age for: 28.0 days
Storage Temperature: 52.0 F
Ron Price

Offline Malticulous

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Re: Dusseldorf Altbier - Zum Uerige
« Reply #22 on: June 05, 2011, 12:07:35 PM »
I'm brewing an Alt with WLP320 today. Has anyone used it? Supposedly Widmer got it from Zum Uerige. It worked wonderfully in my rye beer. I don't know how well it will work in the lower temperature.

Edit; It seems to be fermenting nice and slow at 60F.
« Last Edit: June 06, 2011, 02:57:48 PM by Malticulous »

Offline thomasbarnes

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Re: Dusseldorf Altbier - Zum Uerige
« Reply #23 on: June 06, 2011, 12:48:20 AM »
It's amazes me every year when I see the NHC winning recipes in Zymurgy.

Assuming that the recipes are accurate . . .