Ghosttrain Alt (1.1a) 
All Grain Recipe
Submitted By: HillCityHomebrewClub (Shared)
Members can download and share recipes
| Brewer: Chris Molseed | |
| Batch Size: 6.00 gal | Style: Düsseldorf Altbier ( 7C) |
| Boil Size: 9.97 gal | Style Guide: BJCP 2008 |
| Color: 15.8 SRM | Equipment: Molseed Brewery (15 Gallon Kettle) - All Grain |
| Bitterness: 49.2 IBUs | Boil Time: 90 min |
| Est OG: 1.059 (14.6° P) | Mash Profile: Double Infusion, Medium Body |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Alt Beer |
| ABV: 5.7% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6.00 gal |
Dusseldorf Germany |
Water |
1 |
| 3.00 g |
Chalk (Mash 60 min) |
Misc |
2 |
| 2.00 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
| 1.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 0.50 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
5 |
| 8 lbs |
Kolsch Malt (4.5 SRM) |
Grain |
6 |
| 5 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
7 |
| 2 lbs |
Pale Malt (2 Row) US (2.1 SRM) |
Grain |
8 |
| 2 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
9 |
| 8.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
10 |
| 4.00 oz |
Carafa II (412.0 SRM) |
Grain |
11 |
| 0.50 oz |
Magnum 2011 [20.5%] - Boil 60 min |
Hops |
12 |
| 0.50 oz |
Mt. Hood [4.6%] - Boil 60 min |
Hops |
13 |
| 1.00 oz |
Crystal [4.0%] - Boil 20 min |
Hops |
14 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
15 |
| 1.00 oz |
Crystal [4.0%] - Boil 10 min |
Hops |
16 |
| 1.00 items |
Servomyces (Boil 10 min) |
Misc |
17 |
| 1.0 pkgs |
Dusseldorf Alt Yeast (White Labs #WLP036) |
Yeast |
18 |
Taste Notes
My evaluation (38):
Aroma (8): Mild malt with moderate perfumy esters. Slight hop aroma, Malt comes through as it warms. It could use more malt.
Appearance (3): Very solid head (on tap) copper color good clarity
Flavor (15): Nutty flavor lingers. Moderate bitterness, no roasty flavors is correct for style. Fair amound of acid on the side of the mouth. Crisp clean dry finish.
Mouthfeel (4): Low level of astringency. Medium body. Dry easy session beer with medium carbonation
Overall (8): Increase malt aroma with more munich malt. Easy drinking no major flaws.
From BURP 2012 (Andy Anderson National Judge)
Aroma (7): Musty caramel malt as well as a base pale/pils male. Slight cooked vegetable aroma
Appearance (2): Dark Reddish brown in color. Good clarity, poor head retention
Flavor (14): Sweet malt, sharp bitterness, strong carbonation (Note here the other judge thought it lacked carbonation) The bitterness is upfront but does not end bitter. The beer needs a sharper bittter finish and not the lingering malt sweetness.
Mouthfeel (3): High carbonation, nice creaminess, lingering sweetness int he finish, medium body
Overal (7): A well made beer but the lingering sweetness is more appropriate in a Northern German Alt. Increase the bitterness by about 10 IBU and mash at a slightly lower temperature to make a dryer beer. Or just call it a N. German Alt and be pleased with the beer.
The other judge noted a hint of Cocoa and suggested more bitterness as well. Increase the hops slightly and consider changing from Magnum.
Notes
1.6 L starter on the stirplate for 24 hours
90 Minute boil with the bittering hops added as First Wort Hops.
O.G. = 14.2% Brix or 1.056
Changes for the next batch
- Increase bittering hops by about 10 IBU
- Consider changing from Magnum This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor