Dusseling Alt 
All Grain Recipe
Submitted By: steinheimer (Shared)
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| Brewer: S.L. Steinheimer | |
| Batch Size: 5.25 gal | Style: Düsseldorf Altbier ( 7C) |
| Boil Size: 7.95 gal | Style Guide: BJCP 2008 |
| Color: 13.7 SRM | Equipment: ~ SLS ANVIL Foundry 10.5 (1.75qt/lb at 240v) |
| Bitterness: 46.1 IBUs | Boil Time: 90 min |
| Est OG: 1.052 (12.9° P) | Mash Profile: * Anvil Single Infusion, (90 min - 1.75qt/lb) Light Body, v2020 |
| Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Single Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.26 gal |
*Dallas - 2020 (Median Data) |
Water |
1 |
| 1.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
2 |
| 7 lbs 8.00 oz |
Pilsen Malt 2-Row (Briess) (1.0 SRM) |
Grain |
3 |
| 1 lbs 8.00 oz |
Munich Malt (9.0 SRM) |
Grain |
4 |
| 1 lbs 4.00 oz |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
5 |
| 8.00 oz |
Caramunich II (Weyermann) (63.0 SRM) |
Grain |
6 |
| 3.04 oz |
Carafa Special II (Weyermann) (415.0 SRM) |
Grain |
7 |
| 1.00 oz |
Hallertau Magnum [12.9%] - Boil 60 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 0.50 oz |
Tettnang [3.1%] - Boil 10 min |
Hops |
10 |
| 1.00 tbsp |
Yeast Nutrient (Wyeast Labs) (Boil 10 min) |
Misc |
11 |
| 2.0 pkgs |
German Ale (Wyeast Labs #1007) |
Yeast |
12 |
Taste Notes
Brew #111 - German Altbier from Brewing Classic Styles. Scott was in Dallas and we decided to both brew the same beer and see how the two batches compare. Our first choice of yeast was White Labs WLP036 (Fermentation Temp Range (°F) : 65-69) but was out of stock. Second choice yeast was used... Wyeast 1007 German Ale (Fermentation Temp Range = 55 - 68°F) but Brewing Classic Styles recommended fermentation temperature be set to @ 60°F. Fermentation profile was 14 days @ 60F then lager for 4 weeks before carbonation. First batch using TILT to measure temperature and specific gravity during fermentation. Notes
- Prepared all water with 1 TBSP of Five Star 5.2 PH Stabilizer
- Note: started to recirculate Mash after 30 minutes.
- Note: to keep Mash from heating too fast during recirculation set power to 80%
- Note: have to add 1.5 Quarts to HLT / 5g Pot to hit Sparge Water amount needed
- Pre-boil gravity = __________ Brix / 1.044 SG , Volume = 7g
- Original Gravity = __________ Brix / 1.054 OG, Volume = 6.5g in kettle, 5.5g into Fermentor
- Added Wyeast Beer Nutrient Blend = 1 TBSP for 5g batch
- Chilled for 20 minutes.
- Transfered at 80F, Pitched yeast ~75F and had 5.5g in fermentor.
- Total brew day time was 5 hours including clean up.
- Fermentation started within 12 hours!
- First batch using TILT to measure temperature and specific gravity
- Measured Final Gravity = __________ FG
- Kegged on _____________
- Carbonated ___________
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