Altbier recipes

drewbeerme · Apr 28, 2014

JackHorzempa said: ↑

Please report back with your impressions of using Red X malt. I am thinking that this malt at 100% of the grist would make an awesome Red/Amber Ale.

Cheers!
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I'm not sure you'd have enough sweetness for an amber but perhaps if you mash high and don't use a highly attenuating yeast.

Starkbier · Apr 29, 2014

JackHorzempa said: ↑

“When other BA's advocate for extra conditioning time, what is their rationale?” If byproducts such as excess diacetyl and acetaldehyde exist at the end of primary fermentation then the ‘extra’ conditioning time permits the yeast to ‘process’ those compounds. Some folks refer to this as a ‘clean-up’. In my personal brewing practice, my beer is ‘done’ at the end of primary fermentation but this is a case of YMMV.

“Also, if I were looking to keep the maltiness of the beer, but lighten the color, would you recommend upping the pilsner malt and maybe dropping the dehusked Carafa, or is that crazy talk?” As Jim Busch posted I would not recommend that you nix the dehusked Carafa. Having stated my personal opinion, this is your beer so you can brew it any way you choose.

“Finally, what would you recommend for a mash temp?” I noted that Jim suggested a step mash but IMO, todays malts convert just fine via single infusion mashing. I would recommend that you just mash at 150-152°F for a minimum of 60 minutes. Either mash regime will result in a tasty Altbier.

I took note that Jim commented on: “Aim for 4.5-4.7% ABV, this style is meant to be crisp and snappy so you don’t want to bump up the ABV on this one.” That is a fair statement if you are brewing a ‘standard’ Altbier. I prefer the Sticke version; my last Sticke Alt had an ABV of 6%.

As a ‘reminder’ the BJCP style guidelines list for a ‘standard’ Northern German Altbier an OG of 1.046 – 1.054 and a FG of 1.010 – 1.015.

Cheers!
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its not so much the modification but the optimum for beta and alphas and obtaining the highest extract per pound. And by step mashing you can do it in the same time overall. Sticke is good too, the CBC Alt on tap now is a Sticke.

Altbier recipes

drewbeerme Initiate (0) Nov 16, 2007 Illinois

Starkbier Initiate (0) Sep 19, 2002 Maryland

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