82 replies to this topic

[MtnBrewer]

I'd think FWH would be the way to go with a beer like this. That's just my opinion though.

For a Dussy maybe but there's not supposed to be any hoppiness to a NGA.

[Big Nake]

I suppose that if FWH are considered "flavor" hops, it doesn't sound like it would be right for this style. I have a few recipes that are hopped once at 60 and that's it and I really enjoy that, depending on the beer. How does this latest version look? One of these days I'll have my Oktober, Kölsch, Marzen, Helles, Vienna and this Alt all ready to go at the same time and then I'll fire up the Oompah music. Thanks & cheers guys.

[MtnBrewer]

I suppose that if FWH are considered "flavor" hops, it doesn't sound like it would be right for this style. I have a few recipes that are hopped once at 60 and that's it and I really enjoy that, depending on the beer. How does this latest version look? One of these days I'll have my Oktober, Kölsch, Marzen, Helles, Vienna and this Alt all ready to go at the same time and then I'll fire up the Oompah music. Thanks & cheers guys.

I think the latest one looks fine Ken except that your FG looks a little high. I think I'd shoot for 1.010. The only other change I'd make if it were my beer is increase the ratio of Munich to pils malt. But that's not to say that yours is wrong or anything, I just like a real malty altbier.

[ThroatwobblerMangrove]

I suppose that if FWH are considered "flavor" hops, it doesn't sound like it would be right for this style. I have a few recipes that are hopped once at 60 and that's it and I really enjoy that, depending on the beer. How does this latest version look? One of these days I'll have my Oktober, Kölsch, Marzen, Helles, Vienna and this Alt all ready to go at the same time and then I'll fire up the Oompah music. Thanks & cheers guys.

I guess that's true - carry on! BTW - what's black malt? does it also go by some other name?

[ncbeerbrewer]

I guess that's true - carry on! BTW - what's black malt? does it also go by some other name?

Black Patent Malt

[ThroatwobblerMangrove]

Black Patent Malt

roger dodger

[Humperdink]

I think the latest one looks fine Ken except that your FG looks a little high. I think I'd shoot for 1.010. The only other change I'd make if it were my beer is increase the ratio of Munich to pils malt. But that's not to say that yours is wrong or anything, I just like a real malty altbier.

You and I are from the same school of thought on N G alts I see. One of my favorite styles hands down, if not my favorite. You won't be disappointed With that last recipe Ken, looks great. I really want to brew a batch of alt soon, but it's still too dang hot here And for ther record I like to use 20% munich, 20% vienna 59% pils/2-row (depending on my checkbook) and a half handful of carafa 2. I did do a 90% munich 10% pils malt alt. I loved it, but man that was expensive.

[Big Nake]

Okay... this is all coming together. I may make the recipe as is and my plan is to mash in the 150° neighborhood (lower than that?) so my final gravity will come down a bit. I could easily up the Munich, but I'm thinking that the Melanoidin & Crystal are going to supply some amount of maltiness on top of the Munich that's in there. I may start with this and then adjust it later if necessary. At first I was pretty interested in making this beer, but now I'm thinking that I can't get it into primary fast enough. I have MLPA scheduled for next week but maybe the week after that... Altbier time!

[Humperdink]

150 is the sweet spot for my system. I can count on finishing 1.009-1.011 with the K-97 at that range. I think I finished a little higher with the 1007 though. I'd have to check but if memory serves it was 1.012 or 1.013. Though I also used about the same percentage or cara red in that recipe as you are using crystal, so that very well could account for the higher FG. Post how it comes out Ken. Maybe if I can get mine hammered out soon we can exchange some.

[Slainte]

For a Dussy maybe but there's not supposed to be any hoppiness to a NGA.

BJCP allows very low to medium hop flavor.

[Big Nake]

If you want, i can post my NGA that has won Golds over the years...

Andy: Please do post that recipe. It looks like there are some differences of opinion on how much Munich should be in there and I'd like to see your recipe to use as a reference point. I hear you loud & clear on the mash temp... I'll shoot for 148°. It's all your fault that I'm thinking along these lines in the first place! I was going through my notes and found your Dusseldorf recipe from a few years ago! Cheers.

[djinkc]

......... You can even FWH a Dussy or Zum, but im still not 100% sold on that yet..............

You've tasted some. It sounds like I need to bring another growler to Lawrence So sad, one keg lagering and ready to tap any day now and another two waiting their turn. Neither batch was FWH but I probably will on the next one. I'm liking another alt thread though

Edited by dj in kc, 03 September 2009 - 04:36 PM.

[Big Nake]

Andy: That looks great. I will use the pils, munich, melanoidin and some wheat to jack up the head stability. I do not use carafa so I may just sub that with the combination of C80 and very small amount of Black Malt (like ½ oz or something... just for color). I just so happen to have a boatload of Hallertau Tradition which I really like. I have them in 4.6, 5.3, 5.7 and 5.8% versions. I'll add enough at 60 minutes to get to 30-35 IBUs and I will not make any other additions. I will use 1007 and ferment it in the high 50s. It will sit in cool secondary on a gel solution and eventually to a keg where it will sit carbed for a month or two at 35°. The lower IBUs put it more in the NGA range as opposed to the Dusseldorf variety. Good stuff... I'm excited to make this one now. Cheers guys!

[djinkc]

I'm betting that it finds its' way into your regular lineup. A month or two should clear both the wheat and the 1007. Gelatin won't hurt a thing though. Never thought a hophead like me would fall in love with this style........... until I had one. Have fun with it.

Andy: That looks great. I will use the pils, munich, melanoidin and some wheat to jack up the head stability. I do not use carafa so I may just sub that with the combination of C80 and very small amount of Black Malt (like ½ oz or something... just for color). I just so happen to have a boatload of Hallertau Tradition which I really like. I have them in 4.6, 5.3, 5.7 and 5.8% versions. I'll add enough at 60 minutes to get to 30-35 IBUs and I will not make any other additions. I will use 1007 and ferment it in the high 50s. It will sit in cool secondary on a gel solution and eventually to a keg where it will sit carbed for a month or two at 35°. The lower IBUs put it more in the NGA range as opposed to the Dusseldorf variety. Good stuff... I'm excited to make this one now. Cheers guys!

[ThroatwobblerMangrove]

Maybe I'll whip an alt up sometime this fall. What else is 1007 good for other than alts?

[MtnBrewer]

You and I are from the same school of thought on N G alts I see. One of my favorite styles hands down, if not my favorite.

I actually like Dusseldorfs better and Uerige the best of all. But yeah, altbier in general is one of my favorite styles and I have pretty definitive ideas about them. There aren't many beers that are like that for me.

Maybe I'll whip an alt up sometime this fall. What else is 1007 good for other than alts?

I need to do that too. Alts and autumn are made for each other. You can use 1007 for just about anything you can use 1056 for. It's not quite as clean but close, especially if fermented cool. One reason that 1007 is so attenuative is that it's not very flocculant. In fact, it's downright powdery. So it's kind of a pain in the butt. You can also raise the temperature into the mid-high 60's at the end of fermentation without affecting the "cleanliness" and that will help finish off those last few points of gravity.

Another good altbier yeast is the WL American Wheat strain (WLP320?). This is Uerige's yeast. Note that WY1010 is not the same strain.

[VolFan]

I spoke with the head brewer from French Broad and he gave me some insight to their North German Alt. A heavy hand of Munich, like ~55%WL Kolsch Yeast feremented at 56dFSpaltHe promised me the scaled down recipe and I emailed him yesterday. He said he would get back with me soon.

[Big Nake]

One reason that 1007 is so attenuative is that it's not very flocculant. In fact, it's downright powdery. So it's kind of a pain in the butt. You can also raise the temperature into the mid-high 60's at the end of fermentation without affecting the "cleanliness" and that will help finish off those last few points of gravity.

I make the assumption that low-floccing = high-attenuating... if for no other reason than the fact that the beer is in suspension so long. I have used it in a few other styles and I agree with Greg that you could really do just about anything with it. I made a summer wheat with it... the recipe was originally for a Dunkelweiss but I didn't want banana & clove so I swapped out the 3068 for 1007 and it made a great beer. The fact that you can ferment it so cool makes it a little more flexible too. You can make some very clean beers with this yeast. I plan to do just as Greg mentions... ferment it cool and then raise it up a bit so it will finish. Cheers.