5 replies to this topic

[djinkc]

I'm toying with the idea of making this. Just started some Wyeast 1007 tonight. Supposedly, really low SRM and a little lactic tinge - lots of wheat. There's not much out there about it that I found but the tang is supposedly from a long lager - which would nix the idea of drinking it at the end of summer.Anybody tried this one?

[Slainte]

Tang from simply lagering shouldn't really happen, unless there is bacteria or something else doing that.In the Altbier style book, there isn't much info on Munster Alt, but he gives a recipe.50% 2 row10% Munich40% Malted Wheat20 IBUs.25 oz flavor hops per 5 gallons.5 oz aroma hops per 5 gallons1.044 OG1.012 FGWyeast 1007

[djinkc]

I think the late Mr. Jackson attributed it to a house flavor (ambient bugs) IIRC - think I read that somewhere a while back. Anyway, just a thought to start off another string of brews with this yeast. I could hit it with a little lactic instead - don't want those bugs around.

Tang from simply lagering shouldn't really happen, unless there is bacteria or something else doing that.In the Altbier style book, there isn't much info on Munster Alt, but he gives a recipe.50% 2 row10% Munich40% Malted Wheat20 IBUs.25 oz flavor hops per 5 gallons.5 oz aroma hops per 5 gallons1.044 OG1.012 FGWyeast 1007

[3rd party JKor]

[Yeasty Boy]

I would try it w/o lactic acid and see if you like. Slainte's Rx with all of the wheat will give it that tartness we see in Am Hefe. I'm a big fan of Duss. Alts, but I might try something liek this. (My D.A. has about 8% wheat malt anyway.)

[siouxbrewer]

A pale alt with a dose of lacto? I'm intrigued...