Ghosttrain Alt (1.1a)

All Grain Recipe

Submitted By: HillCityHomebrewClub (Shared)
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Brewer: Chris Molseed
Batch Size: 6.00 galStyle: Düsseldorf Altbier ( 7C)
Boil Size: 9.97 galStyle Guide: BJCP 2008
Color: 15.8 SRMEquipment: Molseed Brewery (15 Gallon Kettle) - All Grain
Bitterness: 49.2 IBUsBoil 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

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 Whirlfloc Tablet (Boil 15 min) Misc 15
1.00 oz Crystal [4.0%] - Boil 10 min Hops 16
1.00 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.


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

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