Attenuation
79% apparent
64.5% real
Fermentables
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Info
Typical top fermented aroma; for wheat beers.
Info
Adds aroma, color and body.
Info
Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.
German Pilsen Malt (2-Row)
4.50 lbs|43.9%
Info
Light color, malty flavor. For pilsners, lagers.
Hops
1.50 oz
Liberty 4.0%
60 min Boil
0.50 oz
Liberty 4.0%
20 min Boil
1.00 oz
Saaz 2.5%
5 min Boil
Yeasts
1 pkg
Dusseldorf AltWLP036
White Labs
Mash Profile Infusion
Mash Steps
Step 2
Infusion60 min
154°F
Fermentation and Aging
General Info
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.
Procedure
- Single infusion mash or step infusion mash
- If single infusion:
- Mash for 60 minutes at 152°
- If step infusion:
- Add 2.5 gallons of water and mash at 135° for 30 minutes
- Add 1.5 gallons of near-boiling water to raise the temperature to 155°; mash another 30 minutes
- Sparge with 3.75 - 4.0 gallons of 168° water
- Total boil time: 75 minutes
- Add first round of hops at boil (bittering)
- Add second round of hops at 45 minutes (flavor)
- Add Irish Moss at 45 minutes
- Cool wort to 70-75°
- Pitch yeast
- Cold condition for at least four weeks (the key to this style is cold condiditoning).
