Agreed on both points!
I brewed this beer yesterday using a decoction mash very smiliar to Kai’s Enhanced Double Decoction. It turned out real good.
It was pretty easy to hit my temps using Kai’s method. Thanks for the youtube videos.
Dusseldorf Altbier
Type: All Grain
Date: 2/28/2010
Batch Size: 5.25 gal
Brewer: bluesman
Boil Size: 6.32 gal
Boil Time: 90 min
Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 84.11 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 9.35 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 4.67 %
0.20 lb Carafa I (337.0 SRM) Grain 1.87 %
1.25 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 16.9 IBU
1.00 oz Pearle [8.00 %] (60 min) Hops 27.0 IBU
1.00 oz Tettnang [4.50 %] (20 min) Hops 9.2 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
5.25 gal Poland Spring (R) Water
1 Pkgs European Ale (White Labs #WLP011) [Starter 2000 ml] Yeast-Ale
Beer Profile
Measured Original Gravity: 1.055 SG
Estimated Alcohol by Vol: 5.04 %
Bitterness: 53.1 IBU
Est Color: 13.0 SRM
Mash Profile
Mash Name: Decoction Mash, Double Total Grain Weight: 10.70 lb
Decoction Mash, Double Step Time Name Description Step Temp
20 min Step Add 16 qt of water at 100.0 F 95.0 F
30 min Protein Rest 132.0 F for 30min
20 min Saccharification 151.0 F for 45min
10 min Sparge Add 16.00 qt of water at 161.1 F for 10min
Mash Notes: Used for some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI
Keg Age for: 28.0 days
Storage Temperature: 52.0 F
I’m brewing an Alt with WLP320 today. Has anyone used it? Supposedly Widmer got it from Zum Uerige. It worked wonderfully in my rye beer. I don’t know how well it will work in the lower temperature.
Edit; It seems to be fermenting nice and slow at 60F.
Assuming that the recipes are accurate . . .