Rich maltiness abounds in this dry alt bier while striking a fine balance with firm bitterness. Quite sessionable at 5% ABV. Took 3rd place in the first round of the 2012 National Homebrew Competition. 7-C Düsseldorf Altbier Author: Nick Ladd Size: 6.22 gal Efficiency: 75.0% Attenuation: 76.0% Original Gravity: 1.050 Terminal Gravity: 1.012 Color: 15.47 Alcohol: 4.98% Bitterness: 43.9 Ingredients: 7.75 lb Pilsner Malt 3.25 lb Munich TYPE II 14 oz German CaraMunich III .25 lb Aromatic Malt 2 oz German Carafa II 34 g Magnum (12.5%) - added during boil, boiled 60 m .5 oz Czech Saaz (3.1%) - added during boil, boiled 20 m 1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 m .5 oz Hallertauer Mitt (4.3%) - added during boil, boiled 10 m .5 tsp Wyeast Nutrient - added during boil, boiled 10 m 1 ea White Labs WLP036 Dusseldorf Alt Schedule: 00:03:00 Dough-In - Liquor: 4.74 gal; Strike: 162.16 °F; Target: 152 °F 01:03:00 Sacc Rest - Rest: 60 m; Final: 152.0 °F 01:18:00 Mashout Decoction - Volume: 1.78 gal; Boil: 12.0 m; Target: 170 °F 01:28:00 Mashout Rest - Rest: 10 m; Final: 170.0 °F 01:48:00 Batch Sparge - First Sparge: 2.25 gal sparge @ 168 °F, 10 m; Second Sparge: 2.25 gal sparge @ 168 °F, 10 m; Total Runoff: 8.0 gal Notes: - Use 2600ml 1.040 starter w/ shaking (3L Flask) - Add 0 minute hops and then take off heat and rest 5 minutes before chilling wort. - Afer cooling wort, whirlpool, let settle 90 minutes, and drain off sides. - Aerate 1 minute with pure O2. Pitch yeast and swirl. - Ferment primary 2 weeks. Start at 60*F and keep at 60-62*F 1.5 weeks. Raise to 68 to finish fermentation (D-rest). - Keg and lager 1 month before consumption. (32*F or so) |
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