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So I have to brew a 4th entry for NHC this weekend. I'm confident I can turn one in time. And I think I really want a Amber Hybrid Beer (cat. 7) because A) I love german styles and B) it gets the fewest entries :)
I'm looking more towards Norther Altbier as I'd rather have something balanced more towards malty.
Any suggestions on recipe? Yeast?
Posted 34 days ago.
When I jump across the border I'm in that region so I was really wondering what beer that would be as in Germany there's just Alt. Read the description and uhm, the reference beers given are indeed just Alt beers in Duesseldorfer style, maybe a bit toned down for easier marketing.
Now, there is still one exception to "just Alt" left that's not in the Duesseldorfer style, Pinkus Alt a Muensterlaender Alt of the Pinkus Mueller Brewery. Here's a recipe, no idea how close it will get you and will certainly not get you many points, as it is not "true to style"
The Pinkus Alt is lagerd for a long time and may have some refreshing lactic acid.
Posted 34 days ago.
Edited 34 days ago by ingoogni
I have a book on Altbier at home listing a bunch of recipes and methods. I'll send you some info later tonight if you like.
I do remember that if you want to have an ideal Alt, you're going to have to do a multi-rest mash. I remember the book encouraging infusion mashing over decoction mashing, but I'm not exactly sure why.
Posted 34 days ago.
Because decoctions are a pain in the butt?
Spoken as a guy who believes in decoction..
Posted 34 days ago.
Hah, yes. I'm not doing a decoction.
I'm thinking start with Jamil's Recipe to start. But simplify. I'm thinking plain munich instead of dark, ax the caramunich, and split Carafe II and pale chocolate, probably upping them to make up for the dark munich. And probably use Spalt or something from that region.
So I'm looking at something like this. Let me know what you think:
1.050 OG:
80% Pilsner
10% Munich
4% Carapils
3% Cafafe II
3% Pale Chocolate
Mash at 152
Spalt hops at 60min to IBUs
Wyeast 1007 Ferment cool. Probably 56 or so.
Posted 34 days ago.
Edited 34 days ago by brewcrewkevin
I think you should do the opposite: axe the roasted malts and up the crystal/caramel malts. These are supposed to be plenty malty and slightly caramelly with no roasted malt flavor. I think you'd get docked in a comp if there is even a slight amount of roast malt.
I know I've mentioned this in reddit threads before, but I remember reading in either "Altbier" or "Vienna/Marzen/Oktoberfest" that they recommend using English crystal malts over American or German equivalents. The quality seems to be much higher with English crystal malts, which makes a lot of difference in the end product for a cleaner beer like an Altbier.
I really wish I had "Altbier" on me, it has a lot of good info. If I remember right, one of the recipes calls for a ton of crystal malt in the grain bill. Something like 25-30%.
Posted 34 days ago.
Oh jeez... okay, maybe I'll re-look at that. Good suggestions.
I haven't been a big fan of caramel/crystal lately, I've been trying to avoid them. To me, they often lead to sort of a residual sweetness, and I've been trying to build my identity around dryer finishing beers.
Maybe I'll give them another shot in this one. Get some good crystal 40 or 60 and I'll keep the mash temp low and fermentation temp low and ramp up, hope for a fairly crisp sweetness to it.
Posted 34 days ago.
That's the thing about an Altbier: despite the large amount of crystal and munich, they finish on the dryer side and have little to no residual sweetness. It's all about the mash: without a more intense multi-rest mash, you will end up with too much body and the beer will lack a crisp, clean flavor.
I'm not normally a fan of crystal or caramel malts. I like the lighter ones much more than anything medium to dark. C-10 has a special spot in my heart for a blonde or pale ale. C-20 is great in my Oktoberfest, which has a pretty high OG and needs a little sweetness to help keep balance. Special B is great in a Belgian Dubbel or BDS, as well as most caramunich malts. Other than that, I've been avoiding them for the most part.
Posted 34 days ago.
Indeed too complex, German beers are simple, here's Zum Uerige You may have to tone down a bit to fit to the style description. 60-63F is fine, pitch a bit cooler.
Posted 34 days ago.
Edited 34 days ago by ingoogni
ingoogni- can you tell me what "cara" malt is? Would that be caramunich? And I'm assuming Rost is akin to pale chocolate.
I think I like that recipe. That's the kind of simplicity I'm looking for, and it eliminates my need for caramel (well, I suppose caramunich sort of is)
How about this grain bill:
* 85% Pilsner
* 8% Caramunich
* 5% Bonlander Munich
* 2% Pale Chocolate
Honestly, the part I have trouble with is color. My color isn't low enough, but I don't want any more caramel in there, and the pale chocolate can't impart any roastiness.
Posted 34 days ago.
Edited 34 days ago by brewcrewkevin
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