Keeping with the theme of beers I can ferment in my basement which hovers around 60 in the winter I decided to brew version #2 of a Norther German Altbier. Last year’s version turned out really good and was extremely smooth with a very clean profile. I kept the grain bill pretty similar adding just some melanoidin malt and tweaking the percentages a little bit. I wanted to make this years version just a tad bit maltier so I dialed back the pilsner malt and upped the munich malt. Since I have a little bit of a backlog of beers that will go on tap before this one it should provide a good amount of time to properly lager before getting tapped.
Added: 1.8g Gypsum & CaCl and 1.4g Baking Soda to Mash. Also added 1.8g Gypsum & CaCl to Sparge water.
Mash Ph: 5.4
61.7% Pilsner Malt
25.5% Munich 10l
6.4% CaraMunich III
4.3% Melanoidin Malt
2.1% Carafa II
0.4 oz German Magnum (15.1%) 90 min.
0.6 oz Perle (7.5%) 60 min.
0.5 oz Hallertau (4.7%) 10 min.
0.5 oz Hallertau (4.7%) 0 min.
Wyeast 1007 German Ale Yeast
1.5l starter on stir plate for 36 hours. Yeast was 86% viable based on production date.
This started fermentation under 2.5 hours after pitching the yeast and then I cooled it down to 65 via an ice bath and moved it to the basement. This yeast is a monster as it blew off a crazy amount the first day. Fermentation has already slowed down (1.5 days) and it looks like from the amount of blow off my final yield will be a low as a result. I’m really glad this one will be back on tap soon as the first version was one of my favorite homebrews to date. Kegged/bottled on 3/21 and finished right where I was expecting at 1.013. Gravity sample tasted malty and nice.
Tasting Notes – 5.18.13
Appearance: Brown with white head that lingers for a few minutes before dissipating.
Aroma: Malty, distinct pils/european aroma. Faint hops in the nose, almost tea like.
Taste: Malt flavors prominent with a hint of bitterness backing to to provide balance. Some carmel flavors come out with a tea/herbal hop character in the background. Very smooth.
Mouthfeel: Medium mouthfeel with proper amount of carbonation.
Overall: I really love Altbiers. This one is a little more malty than my last version, but just as drinkable and crisp. The hop flavors balance out the malt really well as this is quite balanced. This is definitely a beer that you could sip on all night and pairs perfectly with food (especially pizza). A great beer to have on tap and it really appeals to a wide array of beer drinkers. I haven’t had anyone yet not really like it.