TANDEMBRYGGERIET BrewBlog > BrewBlogs > Alt [Dusseldorf Altbier]

Alt

Specifics

Style:

Dusseldorf Altbier — BJCP Style Information

Category:	Amber Hybrid Beer
Number:	07C

A well balanced, bitter yet malty, clean, smooth, well-attenuated copper-colored German ale.

Commercial Examples: Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlüssel; other examples: Diebels Alt, Schlösser Alt, Frankenheim Alt.

Brew Date:

December 9, 2011

Tap Date:

January 4, 2012

Yield:

42 liters

Color (EBC/SRM):

32/16.2

Bitterness (Calc):

42 IBU (Tinseth)

BU/GU:

0.82

Calories:

166 (12 ounces)

Conditioning:

Bottles and Cask

ABV:

5.7%

ABW:

4.5%

Bottling ABV:

Batch No:	2011/21
OG:	1.051
OG (Plato):	12.62° P
FG:	1.008
FG (Plato):	2.05° P
Real Extract:	3.96° P
App. Atten.:	83.8%
Real Atten.:	68.6%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

3.50 kilograms

Best Pilsener Malz

29.2% of grist

2.50 kilograms

Weyermann Pale Ale Malz

Color (L):

2.8-3.8 °L

Info/Use:

Für alle Biere geeignet: Ale, Stout, Porter.

Produziert hervorragende Lagerbiere und Ales.

Zugabe: 100 %

20.8% of grist

3.50 kilograms

Weyermann Münchener Malz Typ I

Color (L):

5.1-6.9 °L

Info/Use:

Unterstreichung des typischen Biercharakters durch Aromaverstärkung
Erzielung einer kräftigen Bierfarbe

dunkle Biere
Festbiere
Starkbiere
Malzbiere
Schwarzbiere

29.2% of grist

1.00 kilograms

Für Braunbiere, Bockbiere, Amberbiere, Altbiere, Weißbiere, Red Ales, Scottish Ales. Zugabe bis zu 25 %.

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, dunklere Bierfarben, rötliche Bierfarben.

8.3% of grist

1.50 kilograms

Muntons Crystal Malt 160-200

Color (L):	60.6-75.6 °L
Info/Use:	Not provided.

12.5% of grist

12.00 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	42 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	84.7 litres	42 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	12.0 kilograms
Grain Absorbtion:	21.3 litres
Total Water Needed:	124.9 litres	84.7 litres (runoff) + 21.3 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	30 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	94.9 litres	124.9 litres (total water) – 30 litres (mash water)

)

100% of grist

Non-Fermentables

10 g	Yeast Nutrient @ 10 minutes
0.5 TS	Super Moss @ 10 minutes

Hops

78.00 grams

Perle

Region:	Germany, United States
AAU Range:	7 - 9%
Notes:	Pleasant aroma, slightly spicy, almost minty bittering hop.
Typical Use:	Bittering.
Substitution:	Hallertauer Mittelfrueh, NZ Hallertau Aroma
Example:	Lager, Pale Ale, Porter; Sierra Nevada Pale Ale, Summerfest, and Pale Bock

7.3% Pellets @ 60 minutes
Type: Bittering
Use: Boil

569.4 AAUs

100.00 grams

Hallertauer Mittlefruh

Region:	Germany
AAU Range:	3 - 5%
Notes:	Pleasant, spicy, mild herbal aroma. Noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Hersbrucker, Mt. Hood, Liberty, Crystal, NZ Hallertau Aroma
Example:	Lager, Bock, Wheat; Sam Adams Boston Lager, Sam Adams Boston Lightship; German style lagers

4.3% Pellets @ 10 minutes
Type: Flavor
Use: Aroma

430 AAUs

178.00 grams

Total Hop Weight

999.4 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	German Ale/Kolsch
Manufacturer:	White Labs
Product ID:	WLP029
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	18–21°C

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5

Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Hefe: Ca. 1,3 l Slurry vom "Kölsch" (Batch 20), gewaschen und im Kühlschrank gelagert. Am Brautag Überstand abgegossen und die Hefe ins Warme gestellt. Maischeschema: 45 min @ 65 °C 15 min @ 68 °C 15 min @ 78 °C Brauvorgang: 08.12.2011 55 l Wasser eingefüllt.Braumeister programmiert. Anheizen. Wassertemperatur 8 °C. 15:51 Programmstart. Wassertemperatur 9 °C. 17:17 Einmaischen 17:26 1. Pumpenpause, Rühren 17:28 Weiter 17:38 2. Pumpenpause, Rühren 17:41 Weiter 17:50 3. Pumpenpause, Rühren 17:54 Weiter 18:03 4. Pumpenpause, Rühren 18:12 Ende 1. Rast 18:15 Beginn 2. Rast 18:16 5. Pumpenpause 18:26 6. Pumpenpause 18:30 Ende 2. Rast 18:37 7. Pumpenpause 18:44 Beginn 3. Rast 18:46 8. Pumpenpause 18:56 9. Pumpenpause 18:59 Ende 3. Rast, Malzrohr hoch 19:11 Spülwasser 10,5 l 19:12 Anheizen zum Kochen 19:38 Malzrohr raus. SG 1.034 @ 59 °C bei 55 l 19:53 Start Kochen 20:23 Hopfen rein 21:14 Aromahopfen, Kühler, Hefenahrung, Super Moss rein 21:24 Kochen fertig -- Kühlung an 21:45 Kühlung beendet, Würze marsch! 22:20 Abfüllen beendet; SG: 1.059 22:25 3 Liter Wasser zugefügt; SG: 1.051; 42 Liter ohne Hefe 22:33 Hefe rein, Rühren; Temperatur 18 °C -----------------------------------

Hefe:
Ca. 1,3 l Slurry vom "Kölsch" (Batch 20), gewaschen und im Kühlschrank gelagert. Am Brautag Überstand abgegossen und die Hefe ins Warme gestellt.

Maischeschema:
45 min @ 65 °C
15 min @ 68 °C
15 min @ 78 °C

Brauvorgang:
08.12.2011 55 l Wasser eingefüllt.Braumeister programmiert. Anheizen.
Wassertemperatur 8 °C.

15:51 Programmstart. Wassertemperatur 9 °C.

17:17 Einmaischen

17:26 1. Pumpenpause, Rühren

17:28 Weiter

17:38 2. Pumpenpause, Rühren

17:41 Weiter

17:50 3. Pumpenpause, Rühren

17:54 Weiter

18:03 4. Pumpenpause, Rühren

18:12 Ende 1. Rast

18:15 Beginn 2. Rast

18:16 5. Pumpenpause

18:26 6. Pumpenpause

18:30 Ende 2. Rast

18:37 7. Pumpenpause

18:44 Beginn 3. Rast

18:46 8. Pumpenpause

18:56 9. Pumpenpause

18:59 Ende 3. Rast, Malzrohr hoch

19:11 Spülwasser 10,5 l

19:12 Anheizen zum Kochen

19:38 Malzrohr raus. SG 1.034 @ 59 °C bei 55 l

19:53 Start Kochen

20:23 Hopfen rein

21:14 Aromahopfen, Kühler, Hefenahrung, Super Moss rein

21:24 Kochen fertig -- Kühlung an

21:45 Kühlung beendet, Würze marsch!

22:20 Abfüllen beendet; SG: 1.059

22:25 3 Liter Wasser zugefügt; SG: 1.051; 42 Liter ohne Hefe

22:33 Hefe rein, Rühren; Temperatur 18 °C

-----------------------------------

Fermentation

Primary:

26 days @ 18° C

Tasting Reviews

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1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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