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% |
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 |
Name | Lab/Manufacturer | Product ID | Form |
---|---|---|---|
Dusseldorf Alt | White Labs | WLP036 | Liquid |
# | Name | Time | Temp. | |
---|---|---|---|---|
1 | Dough In | 5 minutes | 154° F | |
2 | Infusion | 60 minutes | 154° F | |
3 | Sparge | 40 minutes | 168° F |
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.