German Altbier

Beer Recipes
1

Hey guys I am finishing up the semester and I have been on a brewing spree. Recently I have been wanting to get into German style beers and have been working on this recipe for a while. Let me know what you guys think. Cheers!

Grain Bill:

  • 10lbs Weyermann-Barke Munich malt
  • 6oz White wheat malt
    -1oz Carafa Special III
    Hop Schedule:
    -1oz German Spalt @ 60min
    -1oz German Spalt @ 30min
    Yeast:
    -WLP036 Dusseldorf Alt Yeast
    -Expected attenuation=75%
    Stats:
    OG:1.050
    FG:1.012
    IBU:36.3
    SRM:14.38
    ABV:4.8%

I plan on doing a Double Decoction Mash, skipping out on the acid rest. Mash in at 122F, hit 155F with my first decoction and mash out temps with the second decoction. I know a lot of people from what I have read would opt for a single infusion which is what I usually do but I wanted to try something different. I also am doing a 90 minute boil. I am basing my recipe off the information I got off of Brew Your Own. Any feedback is a appreciated, thanks again.

2

You need at least half of that Munich malt to be Pilsner malt IMO. And I’m not sure what makes “white wheat” malt authentic, though it certainly won’t hurt anything. You also need at least 1 oz of Spalt aroma addition. Personally I feel the decoction is a waste of time but if you prefer the extra effort go for it!

3

I was on the quest to brew a good altbier for a while. FWIW, I have gotten a lot of recommendations for WY1007 over WLP036 for an alt. I like about 20% Munich malt in mine but I have seen a lot that are predominantly pilsner with a very small amount of crystal (caramunich) and roasted malt (carafa).

Denny has posted the clone recipe for Zum Uerige around a lot over the years which follows that basic idea.

4

I agree 100%.

If you end up doing the decoction then plan for some extra lagering time (at least that’s what I’ve found).

5

Decoction might not be a waste… but don’t ever do a protein rest at 122 F, as it will kill your body and head retention.  Protein rests are a thing of the past.  If you still want to try a double decoction, try resting at 143 F and 158 F, that should do the trick.

6

Thanks for the feedback everybody. I have considered most of the things you guys have mention and have read similar things. However I want to do the decoction mash to see how the process works and don’t mind the extra work/time. The all Munich recipe from here is where I am basing my recipe. https://byo.com/hops/item/582-dusseldorf-altbier-style-profile. I think I am going to stick with the Munich malt with a touch a wheat for body. I will definitely add some Spalt hops for aroma and I will probably stick with WLP036 because I already have it. Overall I will probably tweak it a little bit but will leave most of it for this first batch. Cheers!

7

Interesting I didn’t even think about that. So in that instance I would mash in at 143F decoction to raise temp to 158F then decoction to mash out?

8

Malts (minus the wheat) kind of remind me of a dunkel while yeast and hops are like an alt. Dunkalt?  :wink:

9

2nd to Major’s point about less Munich, more Pilsner malt.  Most ‘authentic’ Alts that I have experienced are surprisingly light. An all Munich and wheat grist may produce a “flabby” Alt in my estimation. 
Had the opportunity to visit Dusseldorf last September and wander the Altstadt.  What a wonderful evening, what a wonderful style of beer. 
Have fun!

10

I don’t think the all munich route is the way to go for a traditional Alt bier. The grist should be primarily pils malt.

11

I wholeheartedly agree, I would go very little if any Munich and just a touch of very dark roast malt for color and some “spice” note.

12

Altbier has a variation from place to place in the Altstadt. Schumacher Alt at the brewery restaurant has a detectable Munich Malt character. Zum Uerige does not have a Munich malt character, but does have some malt. Bitterness levels vary all over, from medium to very bitter.

I wouldn’t use 100 Munich for a Duesseldorf Alt, that would make it more like a Northern German Alt.

13

Completely agree.  Zum Uerige, my favorite, uses no Munich at all.  I know I’m at least partially responsible for starting the “all Munich alt” thing years back, but I’ve learned better.  All Munich does make a very tasty kinda alt, but if the OP wants to go trad it’s not the way to go.

14

Denny’s Zum Uerige recipe is the closest one I ever brewed that tastes like the real McCoy.

15

Yep.

16

The real McCoy is a treat indeed. I gained an entirely new appreciation for this style on our visit to Dusseldorf.  Imagine this is a common occurrence.

17

Yes it is! The last one I brewed was close. I have lost several afternoons at Zum Uerige, 0.25 Liter at a time.

18

Many years ago I attempted over several batches to make an authentic Altbier.  I learned as the previous posters have noted, that it is best with mostly Pilsner malt with just a little Munich malt.
I found that spalt hops did not provide the “punch” that was needed.  They didn’t contrast enough with the malt flavor to provide the proper bitterness.  I ended up using other noble hops instead.

19

That’s interesting because I have found Spalt hops are critical to getting that “Altish” flavor.

20

My Alt experiments were done in the mid 1990’s so they may have been different then.  All of my reading at the time suggested Spalt would be perfect, but not in my beers.