[Wort-H.O.G.]

Denny-
 Is the chocolate simply for color contribution- wondering if some sinamar vs. the roast.


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Simply for color.  I use sinamar in mine.
[/quote]

ok that's what i expected.just wanted to make sure i wasnt missing some secret.

[Wort-H.O.G.]

40IBU seem reasonable- or too much?

[HoosierBrew]

Not too much at all. Here's the last version of that I did. Zum Uerige is kind of an outlier compared to some - bitterness is fairly high.

OG 1.050

96.1% Pils
2.4% Caramunich
1.5% Carafa III

19.9 IBU HM - 60 min
15.1 IBU Perle - 60 min
14.7 IBU Spalt - 20 min

WY1007 -  hold @ 60F for 3 days, slowly ramp

Mash 150/ 75 mins

[Wort-H.O.G.]

Ok makes sense. Pretty much what I plugged in- minus carafa and 97% Pils 3% caramunich with 2oz sinamar.


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[denny]

40IBU seem reasonable- or too much?

For my tastes it's at the low end.

[Wort-H.O.G.]

40IBU seem reasonable- or too much?

For my tastes it's at the low end.

High end is ?


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[hopfenundmalz]

40IBU seem reasonable- or too much?

For my tastes it's at the low end.

High end is ?


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For my taste around 50 to 55.

[HoosierBrew]

That Zum Uerige recipe I use works out to 49.7 IBU BTW.

[Wort-H.O.G.]

That Zum Uerige recipe I use works out to 49.7 IBU BTW.

Yeah I tweaked my hop amounts to line up and at about 50.....rolling with that. I'm using wlp029


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[Pinski]

That Zum Uerige recipe I use works out to 49.7 IBU BTW.

 I'm using wlp029


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Interesting, I have a "kolsch" fermenting on WY1007 German Ale "Alt" yeast.

[Iliff Ave]

I have been advised against using WLP029 or WY2565 for Alts but have used both with what I consider good success. I fermented both in the low 60s.

[Wort-H.O.G.]

I have been advised against using WLP029 or WY2565 for Alts but have used both with what I consider good success. I fermented both in the low 60s.

from what I've read...hogwash. a fin alt can be made with these yeast strains......we shall see how this one turns out.

[Pinski]

I have been advised against using WLP029 or WY2565 for Alts but have used both with what I consider good success. I fermented both in the low 60s.

from what I've read...hogwash. a fin alt can be made with these yeast strains......we shall see how this one turns out.

I don't see why it wouldn't.  Both ferment best at cool "hybrid ale" temps. I will be fun to compare notes.

[HoosierBrew]

I could see 029 (being very clean) working fine in alt. But the vinous/pear thing I get from 2565 seems like it would stick out like a sore thumb in anything but kolsch. I could be wrong.

[brewinhard]

I could see 029 (being very clean) working fine in alt. But the vinous/pear thing I get from 2565 seems like it would stick out like a sore thumb in anything but kolsch. I could be wrong.

Totally agree.  You definitely don't want that fruity/winey thing in a bitter, malty alt.  Keep the 029 and cool and all will be good.  I am sure Marshall would agree!