I'm going to brew an altbier this weekend, my first one. I've already got a WLP036 Dusseldorft Alt yeast starter going and it smells fantastic, which has got me excited about how the beer will turn out. Any tips on recipes would be much appreciated. Below is my malt inventory, NOT my recipe, which is yet to be designed. I'm hoping I can make it without having to order anything else, which would hold up my brew day.
One big question - should I use melanoidin malt or aromatic malt, as in Brewing Classic Styles recipes?
And any successful recipes would be great.
German pilsner malt
Kolsch malt
Munich (but only 0.5 kg left)
Caramunich
Various other crystal malts
Aromatic malt
Melanoidin malt
Chocolate malt
Carafa special 3
Hops: suitable ones I have are Hallertauer hersbrucker, Magnum, Saaz, maybe Northern Brewer for bittering.
any tips on water & fermentation temp also appreciated.
My alt recipe and my reaction below.
5 gallons
Altbier
All Grain (5.50 gal) ABV: 5.42 %
OG: 1.057 SG FG: 1.016 SG
IBUs: 35.8 IBUs Color: 14.0 SRM
RO water
4g Calcium Chloride
2g Gypsum
2g Epsom Salt
3 ml lactic acid
8 lbs Pilsner
2 lbs Munich (9L)
8 oz Caramunich III
8 oz Aromatic
3 oz Carafa II Dehusked
1 oz Northern Brewer 60min
1 oz Hallertau 10min
Wyeast 1007
Mash 154
I've only brewed one Alt and am not well versed in commercial versions.
In regards to style, it is to big in gravity and on the lower end of the bitterness rating.
If brewing it again, I would shoot for a bit higher srm. It is lighter then I was hoping for. The balance, to me seems midway between bitter and malty (when it was young the malt flavors were really apparent - like chewing on Munich malt).
Wyeast 1007 tastes fairly crisp and dry to me - and I think the mouthfeel on this recipe comes back a little too dry. With as much specialty malt as is in here, I don't think I'd change that. I might swap some Pilsner for more Munich or Vienna if I was to do it again.
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