[euge]

Or just some dang Euro-ale...?

For 2.5 gallons. Just a test batch before I brew 6 gallons of the stuff.

2# 2-row
1# Munich (light)
2oz Chocolate malt
1.25# amber DME

0.25oz Magnum 14.2 AA@45
0.75oz Hallertau 3.4 AA@20

Partial step mash (2 hours) @ 147F for 10 minutes and then raise to 154F.

OG   1.054
FG   1.014
IBU   38
ABV   5.2 %
SRM   15

Pitched 1 vial of wlp0029 @65F.

I overshot my volume and ended up with about 2.8 gallons. That left me at 1.050 but I'm not minding too much.

[euge]

*Bump*

Never brewed an Alt before...

And I'm getting a tremendous lag time with that wlp0029.

[denny]

Well, yours is as much of an alt as the alts I make!  IOW, not quite, but in the ballpark.  IBUs are a bit light, and I'm not at all a fan of 0029 in an alt, but you're close.  Although I like the "Dang Euro Ale" designation!

[bluesman]

The grist bill and hop schedule looks close to an alt but your yeast selection is questionable. WLP029 is a great Kolsch yeast but for an alt it may give you some fruitiness that's typically restrained in an alt.

Although I have never tried 029 in an alt...let us know how it turns out.

[euge]

Thanks guys. Any suggestions regarding a more appropriate yeast strain? I'm going to keep this in the mid to high 60's for the attenuative phase.

[denny]

WY1007 is my favorite, although I've won ribbons for alts made with 1056.  You need a clean crisp yeast, which I don't seem to get with 0029.

[bluesman]

I have a really good Dusseldorf Altbier recipe using WLP036. Very clean yeast that works well in a balanced ale like an alt.

[euge]

I kegged this up a couple days ago and reserved a 4 oz sample to try. Oh it's good! I can taste all the malts and the bitterness is pronounced but not aggressive. The yeast seems pretty clean, but until more tests are performed (drinking) I'll withhold judgment.

Going to lager it for a couple weeks and then rack to bottles.