Alt
Dusseldorf Altbier

 

Type: All Grain

Date: 12/12/2004

Batch Size: 19.00 L

Brewer: Tim Gorman
Boil Size: 22.88 L Asst Brewer:
Boil Time: 90 min Equipment: Tim's Cheap N Easy
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
2.00 kg Munich II (Weyermann) (8.5 SRM) Grain 48.8 %
2.00 kg Pilsner (Weyermann) (1.7 SRM) Grain 48.8 %
0.10 kg Chocolate Malt (350.0 SRM) Grain 2.4 %
85.00 gm Tettnang (leaf) [3.90%] (60 min) Hops 38.7 IBU
14.00 gm Hallertauer (leaf) [3.80%] (90 min) Hops 7.4 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
22.93 L Deerwood Water Water
1 Pkgs German Ale (Wyeast Labs #1007) [Starter 125 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.051 SG

Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 6.1 %
Bitterness: 46.1 IBU Calories: 478 cal/l
Est Color: 13.3 SRM Color:
Color
 

Mash Profile

Mash Name: Decoction Mash, Single Total Grain Weight: 4.10 kg
Sparge Water: 10.89 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Protein Rest Add 17.10 L of water at 52.5 C 50.0 C 35 min
Saccharification Decoct 6.17 L of mash and boil it 65.6 C 60 min

 
Mash Notes: Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 149.4 KPA Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes

Since talking with people that have actually tasted a German alt, I really wanted to try the style.
My first attempt at a decoction.
I preheated my oven to approx. 79 C. After the 35 minutes of protein rest, I brought the decoction to approx. 66 C (about 10 minutes), covered the pot and placed in oven for 20 minutes. The decoction was 66.5 C after the 20 minutes. Brought decoction up to a boil, and boiled for 30 minutes. Stirred constantly.
Added the decoction into the mash tun, temp was around 60.0. Took about 4 litres out of tun and brought to a boil and added to tun. Temp was around 63.3. Took another 4 litres out and brought to a boil and added to the tun. Temp was 65.6 C, which was my target. Held that for 60 minutes.
The lauter and sparge took approx. 2.5 hours.
My efficiency was originally set to 70% however I adjusted it to 75%, as I missed my target by +0.005.
Added yeast at 23.5 C and placed in room with temp of 15 C. Decided to place in room with temp of 19 C and once it gets started to move to 15 C room.
Noticed activity in the air lock at 8:25am Dec. 13. Moved to 15C room approx. 2:00pm Dec. 13. Room temp is between 13 and 15 C.