Author Topic: Altbier  (Read 2663 times)

Offline Iliff Ave

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Re: Altbier
« Reply #15 on: July 14, 2017, 05:36:11 PM »
Hersbrucker are more spicy and slightly floral, as opposed to stonefruit IMO.

Edit - I saw you say dry hops. Alt really isn't a beer to dry hop FWIW. Not sure if you meant that.

Hmm, okay.  Well, back to the drawing board.  I love experimentation so I might try something different.

No harm in making the beer you want to drink but for stonefruit you will need some different hops. I took an Altbier recipe and added some cascade and citra hops at flameout effectively making it something like an Amber ale. It was delicious.
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Offline hopfenundmalz

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Re: Altbier
« Reply #16 on: July 14, 2017, 06:22:19 PM »
I guess I'm going for a malt forward Alt with some spice and very subtle stonefruit. I want good head retention and medium body. I've adjust my grist bill to be:

8.75# German Pils
2# Munich
1# Caramunich
.25# Carafa I

After changing the Grist bill significantly I'm sitting at:

1.060 OG
38.3 IBUs
16.1 SRM
6.1% est. ABV

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Just out of curiosity, where are you hoping to get stonefruit from?

The Hersbrucker dry hops? Or am I incorrect of that assessment?
That OG and dry hops look like a Sticke Alt (secret Alt released twice a year).

For that I would use 30% or more Munich.

I don't think Hersbrucker will give stone fruit. Worth a try.
Jeff Rankert
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