Altbier #3


With an Oatmeal Stout on the way its time for winter beer #2, a malty Altbier. Yama and I both love this easy drinking style and taking advantage of the chilly basement temperatures I’m banking on a pretty low effort fermentation. I made some changes to this version of this beer by changing the base malt to Weyermann Munich I, which I’m thinking will really up the bready maltiness. Okay, on to the recipe.

OG: 1.054
FG: 1.013
ABV: 5.4%
Mash: 149 (15 min), 152 (45 min)
Boil: 75 min.

Water Profile:

Ca: 67
Mg: 1
Na: 14
So4: 76
Cl: 63
BiCarbonate: 41
Mash pH: 5.3

87.1% Munich I (Weyermann)
7.9% Light Crystal (30 – 37l)
4.0% Melanoidin Malt
1.0% Carafa Special II

1.00 oz Mt. Hood (6.1%) 60 min.
0.75 oz Hallertau (4.7%) 10 min.
1.00 oz Mt. Hood (6.1%) 0 min.
2.25 oz Hallertau (4.7%) 0 min.

Wyeast 1007 – German Ale Yeast

Made a 1.5 liter starter a few days before brew day and decanted the vast majority off prior to pitching. Pitched into 60 degree wort and rose to 62 as fermentation started.  Currently fermenting strong at 64 degrees.

I’m interested to see what the large percentage of Munich malt does to this beer, as a lot of the recipe is pretty similar from the last one.

Kegged on 12/15. Finished at 1.013. Gravity sample is super cloudy, will need some cold storage before this one will pour clear since I don’t like to use any finings or filtering.

Tasting Notes – 1.27.15

Appearance: Pours a brilliant chestnut brown with a thick, foamy off white head.  Nice head retention.

Aroma: Rich doughy malts mixed with a hint of yeastiness.

Taste: Crackery/doughy malt with some caramel/toffee sweetness.  Herbal hop notes come through later in the taste. Finishes crisp with just a hint of hop flavor on the tongue.

Medium: Medium with medium plus carbonation.

Overall: It took this one a while to condition, but after a little over a month in the keg it started tasting really nice.  The all Munich base gives a rich, doughy/bready quality to the beer with the caramel malt bringing in some sweetness. This hops are definitely noticeable but blend with the malt profile pretty well.  A really drinkable pint with some nice, refined hop character and a good contrast to the strong winter beers of the season.


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