Altbier recipe

Those grists are so different it's hard to imagine them making a similar beer style.

 

Sure, that's the conventional wisdom, but Doooood! The maltster's web site says it's okay. And those malsters employ brewing scientists! Next you'll claim that the pseudo-pitch rates touted on yeast manufacturer packages are not ideal.

Oh yeah? Well I get 105% mash efficiency with my mega-crusher. It crushes so hard is squeezes all the O2 out. In fact it crushes the O2 into harmless O and O. </sarcasm>

Seriously, I have always believed that moderate crushes yield better malt flavor than fine ones. In fact, I think Jamil and/or Palmer said that many years ago, though I'm not sure they tied it to oxygen.

 

Don't know if it's better, science wise, but I always crush while imheati g the mash water. I have noticed less scent on pre crushed grains than fresh, but hey that's me. More scent just seems better to me than less.

 

Much like *********s, the beers vary greatly within the style. Most people have only had Zum Uerige and thats like one of 10 brewers, and terribly oxidized here in the states.

 

It looks like the ratios include the Dusseldorf Alt, the Northern Alt, and the Sticke Alt? I know that brewers outside of Dusseldorf will add the carmel more readily, but that may just be tradition.

I always thought that there were really only color additions by carmel and roasted malts, and maltiness was enhanced by decoction. But hey I'm still learning so it's good to understand more options and effects.

 

My wife tells me I am wrong all the time, but looking at the grists you provided I see nothing that would make a good Dusseldorf Altbier. A good beer probably. Take care.

 

Zum Uerige is pils/bit of crystal/bit of roast isn't it? Only a couple of percent of each of the specialty malts

German brown bitter

 

Jeff (@hopfenunmaltz) posted the below on the AHA forum concerning his visit to the Zum Uerige brewpub:

"What Denny posted is what I remember the guy who was shoveling grain told me as I was on my way back from the mens room (the mash dumps to the floor right by there). Pils, Cara-maltz, farbemaltz (color malt). Pearle, Hallertau, Spalt..."

Cheers!

 

This is very interesting, as my next beer is to be Alt inspired. However, I can only imagine how awful a 50% Munich / 50% Melanoidin beer might be. Cheers!

 

If you Are in Düsseldorf the alts have variation from place to place.
This is not far off for the one that is an outlier, Zum Uerige.
http://barclayperkins.blogspot.com/2014/11/lets-brew-wednesday-zum-uerige-alt.html

 

Don't forget this part
"So this style as are many of the german styles, can use much larger %'s of darker/cara malts than people think. The reason they can get away with this is because of the low oxygen brewhouses. Hot side oxidation is VERY real, and when you make wort in a way oxygen does not interact (deoxygenated water, purged grists with nitrogen, mash in a sealed environment under nitrogen, etc) caramalts do not oxidize and turn sickly sweet, they become malt enhancing, which is why most of these styles are malty."

 

Can we just start a thread about low oxygen brewing instead of turning every other thread into one?

 

That made me giggle, but I, at least for one, like to hear and read about that perspective.

 

Great, make a thread for it.

 

The problem being that low oxygen brewing is 99% professionally taught, tried and true brewing practices and 1% wizardry. It over arches all of brewing that there is.

Or moreso low oxygen brewing is only 1% of the brewing technique as a whole..Which is what I don't understand why people get so bent out of shape about it.

 

I would call it ultra-low oxygen brewing, as most other brewing is low oxygen brewing.

 

What did you use to measure gravity. If a hydrometer did you temp correct?