Dusseldorf Altbier
BJCP 2008 – 07C
Batch #:
2007-19
Brew Date:
June 29, 2007
Tap Date:
August 25, 2007
Statistics
OG:
1.050 12.4° P
FG:
1.010 2.6° P
Real Extract:
4.4° P
Attenuation:
79% Apparent – 64.5% Real
Color:
14.6SRM
IBU:
27.6
BU/GU:
0.55
ABV:
5.8%
ABW:
4.2%
Calories:
166 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 2.00 pounds | German Light Munich Malt | 19.5% |
| 1.50 pounds | German Wheat Malt Light | 14.6% |
| 0.25 pounds | German Carafa III | 2.4% |
| 2.00 pounds | German Vienna Malt | 19.5% |
| 4.50 pounds | German Pilsen Malt (2-Row) | 43.9% |
| 10.25 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.50 ounces | Liberty | 60 minutes | Boil | Pellets | 4.0% | |
| 0.50 ounces | Liberty | 20 minutes | Boil | Pellets | 4.0% | |
| 1.00 ounces | Saaz | 5 minutes | Boil | Pellets | 2.5% | |
| 3.00 ounces | Total Hop Weight | |||||
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Dusseldorf Alt | White Labs | WLP036 | Liquid |
Mash Profile Infusion
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 154° F | |
| 2 | Infusion | 60 minutes | 154° F | |
| 3 | Sparge | 40 minutes | 168° F |
Fermentation and Aging
Primary:
10 days @ 65° F
Secondary:
18 days @ 65° F
General Info
My interpretation of the classic Dusseldorf style Alt. Intended to have a good balance of malt and hop bitterness. Perfect for an evening by the campfire. Style calls for a lagering period after fermentation.
I entered this into the Foam on the Range annual competition. From what the judges said (see the reviews below), it was a good beer, but not a Dusseldorf Alt. Generally, it was too dark and too malty for a Dusseldorf.
But what is it? Maybe a North German Alt? I honestly don’t know, and the judges didn’t give any suggestion as to style. I tweaked the recipe a bit to be more stylistically accurate - as a North German Alt. Live and learn.
Procedure
- Single infusion mash or step infusion mash
- If single infusion:
- Mash for 60 minutes at 152°
- If step infusion:
- Add 2.5 gallons of water and mash at 135° for 30 minutes
- Add 1.5 gallons of near-boiling water to raise the temperature to 155°; mash another 30 minutes
- Sparge with 3.75 - 4.0 gallons of 168° water
- Total boil time: 75 minutes
- Add first round of hops at boil (bittering)
- Add second round of hops at 45 minutes (flavor)
- Add Irish Moss at 45 minutes
- Cool wort to 70-75°
- Pitch yeast
- Cold condition for at least four weeks (the key to this style is cold condiditoning).
