In this video, I brew a Düsseldorf-style #Altbier, which is a type of amber German hybrid beer. This kind of beer is brewed using ale yeast at lager temperatures. This video covers the recipe, the brew, the fermentation and the final tasting. Altbier is a great middle-ground style that is quite malty and also hoppy (for a German beer), but also between a pale and a dark beer. Also, this is the first time I tried a step-mash schedule and I think it made a noticeable difference in the beer. It turned out great, a little too bitter perhaps, but seemed like it was the most authentic-tasting and feeling German style I’ve made in a while. #homebrew #stepmash
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Recipe on Brewfather: https://share.brewfather.app/wbufoMDYBotO9i
The recipe for 5.5 gallons is below, your efficiency may vary:
“Alpenglow”
6.1% ABV 44 IBU
10 lb German Pilsner (71.4%)
2 lb Munich (14.3%)
1.25 Melanoiden Malt (8.9%)
0.5 lb Caramunich (3.6%)
0.25 lb Carafa II (1.8%)
Step Mash:
1. Protein Rest – 133F (56 C) – 20 min
2. Beta Saccharification Rest – 145 F (62 C) – 90 min
3. Alpha Saccharification Rest – 158 F (70 C) – 45 min
4. Mash-out – 168 F (76 C) – 5 min
Water (ppm): Ca: 76, Mg: 19, Na: 65, SO4: 200, Cl: 100, HCO3: 54
60 minute boil:
1 oz (28g) Magnum (12.8% AA) – 60 min
1 oz Spalt (3.2% AA) – 15 min
OG: 1.062
2 packages or 1 starter of Wyeast 1007 German Ale
Ferment from 55-60 F (12-15 C) for 1-2 weeks, raise to 68 F (20 C) for 2-3 days if diacetyl present, lager at 32 F (0 C) for 3 weeks before serving.
FG: 1.016
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Music:
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Music provided by Audio Library Plus
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This beer turned out great……. and i know where the bathroom is
Cheers Steve…… thank you for the awesome brews.
Do you want your grolsch bottles back? If not they will be recycled
Haha thanks Jesse! It was awesome to have you over and taste beers together. I dont mind if you recycle the bottles. Cheers and hope to see you again soon!
Curious about the use of Melanoiden Malt in this recipe. I thought the purpose of that malt was to replicate some of the character of decoction mashing?
Exactly. The flavor compounds that are created during a decoction mash are known as melanoidins, but you can create a similar character in the beer by using this malt, which is high in melanoidins.
So at 6.1% it’s like a “Sticke” Altbier! Pröst!
Did you ever lighten the color of the beer? I saw you added .25 lb, maybe 2 oz of carafa 2 would be good. I’m trying to make this style eventually and didn’t realize how dark carafa can go lol
I still need to brew this again. Caraf I or Ii is best for this, and a light hand. Carafa 3 is pretty intense!
Went to Düsseldorf for a safety trade fair and fell in love with Altbier. Thank you so much for posting this video, who knows I might make it myself some day