11 replies to this topic

[djinkc]

posted on the other place.Looks like I get to start the progession again with WL036 (whatever their alt yeast is, I use Wyeast most of the time).So, Alt and another Sticke are in my future. Gonna tone down K9's sticke for the for round one and then harvest for another Sticke.Anyway, space freed up tonight, keg while brewing tommorow late and start another of my favorite styles.

[zymot]

I like the wyeast 1007.I used the the limited quarterly release by White Labs that is available right now last year and it was probably my best alt ever.Here is an outline of what I plan on brewing a couple weeks3 lbs Pilsner3 lbs Munich0.50 lb Caravienna0.05 lbs AromaticAdjust for OG of about 1.055Hops: Spalt onlyFWH & 60 minute additionNo flavor or aromaIBU/GU ratio about 0.50-.060zymot

[Kunsan90]

Hey guys,I've got two Alt's, different recopies, lagering that I used the 036 in. I've never used it before so I'm looking forward to tasting them; one gets kegged this weekend. We just had a brewery open up to the public this week, Old Mecklendburg Brewery, and the first offering is an Alt! Damn tasty and they even have an Alt Brewmeister form Dusseldorf on hand as a consultant. All they use for grains is Pilsner, Munich, and Carafa Special II, and Magnum and Perle for hops.; but they do decocte! How many breweries would go to that extent on their first offering. I never be without Altbier in the house!

[djinkc]

Today was one of those easy days. Got into a UK Bitters halfway into the session, maybe that helped10# Pils10# Munich1# Melaniodin1# Caravienne4 oz Carafa 3150df mash, started a recirc (Herms) at 45 min to <170df and fly sparged60 min2 oz Spalt2 oz Hallertau30 min2 oz Spalt3 oz Hallertau1.057 for 11.5 gal in the kettle and 10+ in the fermenterCranking down the fermentation chamber to 60 df with some WL036 that one of the LBG members was kind enough to send me.

[MetlGuy]

Hey guys,I've got two Alt's, different recopies, lagering that I used the 036 in. I've never used it before so I'm looking forward to tasting them; one gets kegged this weekend. We just had a brewery open up to the public this week, Old Mecklendburg Brewery, and the first offering is an Alt! Damn tasty and they even have an Alt Brewmeister form Dusseldorf on hand as a consultant. All they use for grains is Pilsner, Munich, and Carafa Special II, and Magnum and Perle for hops.; but they do decocte! How many breweries would go to that extent on their first offering. I never be without Altbier in the house!

You will be out of Alt if I come over to your place Phil, esp if you have some with the deconcoction.

[Jimmy James]

I like the looks of this recipe. I have a Kolsch coming up on deck soon, and will have a yeast cake from that I could use for an Alt. I think I'll give your recipe here a whirl, looks yummy. Thanks for posting.

Today was one of those easy days. Got into a UK Bitters halfway into the session, maybe that helped10# Pils10# Munich1# Melaniodin1# Caravienne4 oz Carafa 3150df mash, started a recirc (Herms) at 45 min to <170df and fly sparged60 min2 oz Spalt2 oz Hallertau30 min2 oz Spalt3 oz Hallertau1.057 for 11.5 gal in the kettle and 10+ in the fermenterCranking down the fermentation chamber to 60 df with some WL036 that one of the LBG members was kind enough to send me.

[MetlGuy]

I like the looks of this recipe. I have a Kolsch coming up on deck soon, and will have a yeast cake from that I could use for an Alt. I think I'll give your recipe here a whirl, looks yummy. Thanks for posting.

I would not use an Alt yeast for a Koelsch. A Koelsch should have some fruity notes that are missing in an Alt.

[djinkc]

I would not use an Alt yeast for a Koelsch. A Koelsch should have some fruity notes that are missing in an Alt.

I'll have to agree with that. I'm not close to being a real Kolsch expert like Swagman is but since it's such a delicate style the yeast really needs to shine. Not that you can't make a nice beer with a Kolsch grain/hop bill and Alt yeast but it won't be quite the same.OTOH, it's a great yeast that you can make a lot of other styles with. Last time I checked O'Fallon uses WLP029 as their house yeast for a variety of styles - with success. Me.... I usually use Wyeast when I brew a Kolsch.

[Kunsan90]

After this weekends Old Ale, my next three brews will be Alt's; a single decoction, a Sticke, and a double decoction. I'm going to try a simple recipe on the regular Alt's; Pils, Munich, and Carafa Special II, and the Sticke using my old recipe. I want to see if a I can detect a difference between a single and double decoction. It'll be busy days, but still fun and tapping time should also be great time!-Phil

[MetlGuy]

Kunsan90 - We have to get that deconcoction stirrer built!

[Kunsan90]

Kunsan90 - We have to get that deconcoction stirrer built!

Yes we do. My wife, the decoction stirrer, is not very happy with my upcoming brew schedule!

[Jimmy James]

I would not use an Alt yeast for a Koelsch. A Koelsch should have some fruity notes that are missing in an Alt.

Hmm, good point. I was thinking (like DJ mentions) of using WLP029 - which does have some slight fruitiness to it. Now I am not so sure. Maybe I'll go with an Alt yeast for the Alt then - would be a shame to do all the work and pitch the wrong yeast.