Dusseldorf Altbier

My first recipe share for fellow Hombrewers of India with courtesy of a Pune brewer asking me to do this and I am happy to share a beer that was cherished in our last brew meeting in Pune.

ALTBIER

True to german old style beer. This beer comes from a town called AltStadt in Dusseldorf. Its a bitter-sweet beer with a balance of malts-hops. This beer is a perfect form of Malt-hop partnership and gives a overall impression of amber coloured well balanced smooth German ale made with German purity law. Thus, after spending a week for the recipe here is the following Craftsmanship:

Granin Bill: for 8 lit batch for a beer Target gravity of 1.045

1. Pilsner malt-      40%-   800g
2. Munich Malt-    50%-   780g
3. Wheat Malt-       9%-    160g
4. Chocolate malt- 1%-     20 g

Hop- Magnum 15%- 60 min- 22 IBUs- 4g

Yeast used- Ale 514 (english strain) (I recommend please don't use Belgium or US strains S05 as these strains do not assimilate malto-triose and will leave your beer with residual sweetness)

You can use german strains K97 or Nottingham ale

Priming- 7 g/ litre- 56g for the batch

Mashing Schedule:

1. First take 5 lit of water and get it to 67*C and add the crushed grains and target the temp to 63*C for 1 hour. (add 0.5-1g baking soda)

2. Increase the temp to 65*C for 15 min

3. Finally take the temp to 71*C and hold it for 30 min.

4. Mash out at 76*C for 5 min

5. Sparge the grains with 78*C water with another 7 lit.

Boiling:

As usual boiling for 1 hour and add hops at the boil over. I recommend you use hop bag or a cloth that will help you get ride of hop trub after boil.

Cooling:

Cool the wort with the container lid partially covered this helps  from the fruit flies.

Transfer:

Transfer the cooled wort to the fermenter and shake the fermenter for 5 min for aeration. and pitch the yeast.

Fermentation:

1. Primary fermentation- 17*C for 6 days.

2. Rack the beer into a new fermenter on the 6th day. This separates the dead yeast from the beer and avoids chances of any flavour contribution by dead yeast.

3. Change the temperature to 10*c for 7 days.

4. Bottle the beer using batch priming technique.

Tasting Notes:

Slightly bittersweet upfront with dry and bitter finish. Easy drinkable beer.


I hope this helps... Cheers!




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