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|
||Chalk (Mash 60 min)
||Baking Soda (Mash 60 min)
||Calcium Chloride (Mash 60 min)
||Epsom Salt (MgSO4) (Mash 60 min)
||Kolsch Malt (4.5 SRM)
||Munich Malt - 10L (10.0 SRM)
||Pale Malt (2 Row) US (2.1 SRM)
||Pilsner (2 Row) Ger (2.0 SRM)
||Caramunich Malt (56.0 SRM)
||Carafa II (412.0 SRM)
||Magnum 2011 [20.5%] - Boil 60 min
||Mt. Hood [4.6%] - Boil 60 min
||Crystal [4.0%] - Boil 20 min
||Whirlfloc Tablet (Boil 15 min)
||Crystal [4.0%] - Boil 10 min
||Servomyces (Boil 10 min)
||Dusseldorf Alt Yeast (White Labs #WLP036)
Taste NotesMy 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.
Notes1.6 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