Altbier, one of my favorite styles of beer and is one I brew every year around this time. I’ve always enjoyed the attenuated malt character with a hint of sweetness for the crystal malts and clean ester profile from the German ale yeast. Last years batch turned out really well so I didn’t do too much tweaking when brewing this years version. I did drop the mash temp a few degrees to get a little more attenuation and ended up using some different noble-like hops I had available. This one will be taking the place of the Rauchbier.
Mash: 149 (55 min.)
Boil: 75 min.
Mash pH: 5.3
62.8% Floor Malted Bohemian Pilsner Malt
29.3% Munich I
2.6% Chocolate Malt
0.65 oz Nugget (15.1%) 60 min.
1.50 oz Mt. Hood (4.9%) 10 min.
2.00 oz Mt. Hood (4.9%) 0 min.
Wyeast 1007 – German Ale
Make a little bigger yeast starter since this will be fermented at 60 deg. for the 1st part of fermentation. This yeast is such a monster, ended up blowing off even though there was 2+ gallons of head space in the fermenter. Pitched at 58 and held at 60 and will raise temp up in a week or so to finish out fermentation.
Tasting Notes – 3.4.17
Aroma: Bready and caramel malt notes in the nose with a little herbal/grassiness as well.
Appearance: Crystal clear dark amber/light brown with an amazing fluffy off white head.
Taste: Bread crust, crackers, caramel and earthy and spicy hops notes that punch through near the end. No bitterness but there’s a good amount of hop flavor and doesn’t drink sweet but is pretty malty.
Mouthfeel: Medium with medium carbonation.
Overall: Really love how this years version came out. I don’t see myself making any major changes from this recipe as it’s drinking pretty darn near perfect. There’s a great maltiness to the beer and some caramel sweetness but it’s not sweet and very well attenuated. There is a little bit of hop flavor and the grassy/earthy/spicy notes really go great with the maltiness of the beer. There really is some nice complexity in the beer but at the same time finished dry enough that it’s really easy to put back a pint or two. Cheers.