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Appalachian Altbier
Düsseldorf Altbier • All Grain • 31 gal
in the dusseldorf tradition
July 18, 2015 09:59pm
0.0/5.0 0 ratings
Ingredients (All Grain, 31 gal)
- 1 lbs
Weyermann Carafa® III;Weyermann
Weyermann Carafa® III;Weyermann
Carafa I, II and III also are available de-husked. Adds aroma, color and body.
- 12 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- 4 lbs
Weyermann CaraMunich® II;Weyermann
Weyermann CaraMunich® II;Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 38 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 5 oz
Perle -8.2 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 3 oz
Perle -8.2 AA% pellets; boiled 15 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 3 oz
Hersbrucker -4.0 AA% pellets; boiled 1 min
Hersbrucker
Drier, spicier than Hallertauer. Most important aroma variety in Germany.
-
White LabsWLP036Dusseldorf Alt
White LabsWLP036Dusseldorf Alt
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
Notes
Seasonal offering - Autumn Will substitute CuFox 2-row for the American Munich and German Light Munich in gain bill.
Style (BJCP)
Category: 7 -Amber Hybrid Beer
Subcategory: C -Düsseldorf Altbier
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.046 -1.054 |  |
| Terminal Gravity: | 1.012 | 1.010 -1.015 | |
| Color: | 16.4 SRM | 11 -17 | |
| Alcohol: | 5.1% ABV | 4.5% -5.2% | |
| Bitterness: | 39.0 IBU | 35 -50 | |
Discussion
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