The Club Brews: German Altbier

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The Club Brews: German Altbier

Post by Dremadad » Thu Mar 01, 2018 4:29 pm

Hey all!

This is the first entry on our Brü Club Style Guide series. Some of the board members are working through the BJCP style guide and putting together a post every other week on their thoughts, experiences, and history with particular styles. The first one up is Tom-616's love of German Altbiers. Article can be found here and please add your comments and thoughts below!

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Re: The Club Brews: German Altbier

Post by hawkbox » Fri Mar 02, 2018 5:36 pm

That's a good article. Nice work guys.

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Re: The Club Brews: German Altbier

Post by DocHawk » Fri Mar 02, 2018 8:49 pm

Nice writeup! Wish I'd seen it a month ago.
Just brewed an Alt last month, thought I'd share my recipe and experience:

Life is Alright on the Rhine
Batch Size: 6.00 gal Style: Altbier (7B)
Boil Size: 7.24 gal Style Guide: BJCP 2015
Color: 14.8 SRM Equipment: Unibrau
Bitterness: 39.1 IBUs Boil Time: 60 min

OG: 1.052 (12.8° P) Mash Profile: Unibrau 149
FG: 1.011 SG (2.8° P) Fermentation: Ale, Two Stage
ABV: 5.3%

8.00 gal Water 1
2 lbs Munich Malt (9.0 SRM) Grain 2
1 lbs 8.00 oz Wheat Malt, Dark (9.0 SRM) Grain 3
6 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 4
12.00 oz Caramunich Malt (56.0 SRM) Grain 5
4.00 oz Carafa I (337.0 SRM) Grain 6

0.75 oz Pacific Jade [13.0%] - Boil 60 min Hops 7
1.00 oz Fr Strisslespalt [4.0%] - Steep 15 min Hops 8
1.00 oz Crystal [3.5%] - Steep 15 min

The Recipe:
-Used Ray Daniels' excellent book "Brewing Great Beers" for reference
-Tinkered around in Beersmith to get the color right, hence the addition of Carafa I
-Used the dark wheat malt to add a little color and body

-Mostly balanced profile- 1 gm/gal Gypsum, 0.5 gm/gal CaCl2 for a SO4 151, Cl 122
-Added 5 ml .88 lactic acid to stabilize mash pH at 5.4

Mash and Boil:
-149 deg F for 60 minutes BIAB, no mashout
-60 minute boil

-Pitched at 60 F
-No activity on day 1- increased temp to 66
-Huge kraesen (foam on ceiling) on day 2- dropped temp to 63 for 2 weeks
-Lagered at around 50 deg F for 30 days

Chilled overnight, gelatin fined for 48 hours and transferred to keg
Force carbed in keg

From grain to glass- about 40 days or so

My first time attempting an Alt. Overall very happy with it.
Very nutty, malty aroma, great malt character provides a little sweetness balanced by a bit of bitterness on the back end. Almost feel it could have had a few more IBUs, I was surprised by the residual sweetness. May ditch the caramunich next time as I suspect it is the culprit.

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Re: The Club Brews: German Altbier

Post by Tom-616 » Fri Mar 02, 2018 11:05 pm

hawkbox wrote:
Fri Mar 02, 2018 5:36 pm
That's a good article. Nice work guys.
Thanks, appreciate it

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