Altbier

To take advantage of the chilly temperatures in the basement, I decided to make an altbier as 2011's inaugural brew.  Originating in Düsseldorf, the term literally means “old beer”; it refers to the traditional method of brewing with ale yeast and then cold aging, which predated the use of cold-loving lager yeast.  It’s a clean and smooth amber ale whose bitterness can range from balanced to pronounced.

While I’ve brewed a sticke alt (“secret” style with extra malt and hops put on tap in place of the regular alt without notice every so often in German bars) before, this was the first regular-strength version I’ve made.  My recipe used Vienna and Munich for a lot of maltiness, with a bit of light crystal rounding out the grist.  I’m pretty sure it’ll end up a few shades paler than is standard; I have a bunch of British light crystal I’m trying to use up.  Darker crystal or a couple ounces of Carafa would put it in the right range.  A week after brewday, there’s still krauesen hanging out–WY1007 takes a good while to flocculate–but you can see from the picture how high it went when it was in full swing.  After finishing up in primary, it’ll lager for a few weeks so it can drop bright.

Alt.

Projected OG: 1.049
Projected SRM: 8.4
Projected IBU: 36.6
Brewhouse Efficiency: 75%

for 5.5 gallons:

Grain
50% - 5 lb    Vienna
45% - 4.5 lb    Munich
5% - 8 oz    Caramunich - sub C 20

Hops
1.5 oz    Mt. Hood (5.5%) (FWH)
1 oz    Mt. Hood (60 min)
1.5 oz    Mt. Hood (FO)

Yeast
WY1007 German Ale - 3L starter on stirplate

Extras
1 tsp    Yeast nutrient (30 min)
½ tsp    Acid blend (1st sparge)

Starter: 25 January 2011
3L starter wort brought to boil w/1/8 tsp yeast energizer, iced to 75̊F, put on stirplate

Brewday: 27 January 2011
Mash-in: 12.5 qts @ 152̊F for 90 minutes
1st sparge: 9 qts @ 170̊F (added @ 200̊F) - added @ 212̊F, spiked to 175̊F
2nd sparge: 9.5 qts @ 170̊F (added @ 180̊F) - added @ 170̊F
Pre-boil volume: 6.5 gallons
Pre-boil SG: 10̊P (1.040)
Post-boil volume: 5.5 gallons
OG: 12.2̊P (1.049)

Fermented at 56̊F ambient

After reviewing the numbers, the starter was much bigger than required since it was propogated on the stirplate; should have plenty of healthy yeast after this

Amazingly high krauesen ring on the carboy!

Secondary: 18 February 2011
Lagered in swamp cooler in low 30s F
Bottled: 4 March 2011
FG: 1.009 (1.010 @ 32̊F)
ABV: 5.2%
Bottled with 4.8 oz dark brown sugar