Category Archives: Altbier 3V 1

Altbier 3V 1

I have brewed Dusseldorf Alt a few times in the past and I am a fan of the style and I’m looking to brew a hoppier beer so why not an Alt.  Basically I took Jamil’s Brewing Classic Styles recipe and modified it with the malts I had no hand.  Also, German hops are not that great this year so I went with Sterling instead.

Recipe Info

Recipe: altbier 3v 1
Style: Altbier 7B BJCP 2015
Date: 05-04-2017

Recipe

Guideline Min

Guideline Max

OG

1.052

1.044

1.052

FG

1.010

1.008

1.014

Color

14.2

11.0

17.0

ABV

5.5

4.3

5.5

IBU

40.0

25.0

50.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 13.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.14 G
Volume: 7.2 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 4.95 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

9.500 Lb

72.0 %

Pilsner (Weyermann)

80.0

1.8

2.000 Lb

15.0 %

Munich II (Weyermann)

82.2

8.5

1.000 Lb

8.0 %

weyermann melanoidin

80.0

27

0.500 Lb

4.0 %

Caramunich II (Weyermann)

73.0

45.5

0.250 Lb

2.0 %

Carafa Special II (Weyermann)

65.0

431.5

Hops

Weight

Name

AAU

Time

Use

IBUs

1.5 Oz

Sterling

7.0

60 mins

Boil

30.0

1.0 Oz

Sterling

7.0

15 mins

Boil

10.0

Yeast

Amount

Name

1.000 unit

Dusseldorf Alt White Labs WLP036

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.45

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

107

3

21

125

134

30

Sparge

105

3

21

123

132

30

Final

147

4

29

173

185

42

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.141 G
Percent RO / Distlled: 0 %
Water Used: 6.141 G

Mash Water Adjustments

Gypsum: 4.6 g
Calcium Chloride: 4.6 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.550 G
Percent RO / Distlled: 0 %
Water Used: 3.550 G

Sparge Water Adjustments

Gypsum: 2.6 g
Calcium Chloride: 2.6 g

Notes

Mash 150f 60 min
168f 10 mins
Ferment 65f 2 weeks
Raise to 68 over 2 days till 3 weeks

Carb to 2.5 vol

5/17/17 50g DME 0.5L starter w/ WLP036 dusseldorf alt yeast
5/19/17 normal 3V brewday.  pH was strangely low but all numbers we’re on and wort tastes great.   [note: turns out my water source was treating the water to deal with an algae bloom in the storage pond.  wondering if this is what caused the low pH]
5/20/17 rippin!  1″ kreusen very strong fermentation
5/21/17 still solid bubbling but kreusen dropping
5/22/17 ~2 sec
5/24/17 ~6 sec
5/26/17 no bubbling
5/28/17 up to d-rest @ 68F.  ~15 sec.
5/29/17 no bubbling
5/31/17 moved to office (~72F)
6/2/17 racked to keg and into lagering fridge.  FG 1.016.  really murky.  pretty clean.  a little sulfur.  maybe a little banana?  nice malt flavor.  time will tell.
6/23/17 pulled half a pint and still hazy so gelatin’d.  flavor profile is a bit odd.  malt is great but ferment character seems a bit fruity and winey?  very subdued but noticeable.  

With time this beer got better.  not a huge fan of this yeast since it is a bit fruitier than i would want with this beer but not bad.