Altbier #4


1st batch of 2016 is in the fermenter and went with the 4th version of an Altbier, one of my all time favorite styles to brew and enjoy. The last time I brewed this beer I dropped the pilsner malt and went with a base malt of Munich I from Weyermann, and while I liked the maltiness this gave I did like the pilsner malt based versions slightly more. This batch similar to the first couple versions that I brewed in that respect. This beer ended up being a little higher in gravity that I intended due to a bit more evaporation than usual (1.056 vs. 1.052) and I slowed the run off during the sparge which seemed to bump of my efficiency a little bit as well. This beer will replace the Czech Dark Lager on tap and will get a good few weeks of cold conditioning before serving. The last years version really started tasting its best about a month in the keg once all the yeast full dropped out of suspension.

OG: 1.056
FG: 1.013
ABV: 5.6%
Mash: 151 (40 min.)
Boil: 75 min.

Water Profile:

Ca: 60
Mg: 1
Na: 12
So4: 55
Cl: 66
BiCarbonate: 36
Mash pH: 5.3

56.2% Floor Malted Bohemian Pilsner
20.8% Munich I
14.6% Bonlander Munich Malt
6.2% C60
2.1% Chocolate Malt

0.75 oz Sterling (8.1%) 60 min.
1.25 oz Sterling (8.1%) 15 min.
1.25 oz Sterling (8.1%) 0 min.
1.00 oz Liberty (2.9%) 0 min.

Wyeast 1007 – German Ale Yeast

Yeast pitched into 58 degree wort and brought temperature up to 62 when fermentation started and am planning on fermenting this at 65 or so before the ramp up to finish off fermentation.

Even though there was a little bit more head space than usual there was still a little of blow off, but this yeast is always pretty active so no big surprise there.

Kegged on 1.23, finished right in the range I was looking for at 1.013.  Will let this cold condition until the Czech Dark Lager is all gone. Gravity sample smelled really malty and rich and tasted yeasty, but pretty nice.

Tasting Notes – 3.13.16

Aroma: Bready malts with a little bit of toffee in the aroma with very little hops.

Appearance: Crystal clear amber with a foamy off white head.

Taste: Really malty, bready, toffee, caramel with the hops balancing and give a little bit of a spicy flavor.  Much more malt focused, pretty classic altbier flavors.

Mouthfeel: Medium with medium carbonation.

Overall: This version came out great.  Really there isn’t anything I’d change except drop the alcohol just a tad to keep in the 4.9 – 5.2% range. Besides that, this is very malty with juts a touch of sweetness from the caramel malts and is drinking super smooth after being in the keg for about 6 weeks now.  I forget how much I enjoy this beer and need to make it a little bit more often.  Cheers.

IMG_3209  IMG_3210

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