My first video, followed after watching the homebrew challenge vids. By far one of the most in detail and informative homebrew videos I’ve ever watch. Your approach to brewing is so calculated and organised, it really has peaked my interest. Thanks for the vid, looking forward to the witbier
Just found this channel, excellent stuff. I'm actually looking at my first Altbier recipe creation. After some research and reading I think I'm pretty good. Cheers man excellent channel
Love the data and really enjoy your run-through of the styles. Always interested when it pops into my feed. Thanks ! Would also love to see witbier . . .
I brewed this beer a couple of months ago and it is drinking spectacularly right now. Thanks for the recipe it is a keeper and I will rebrew it many times in the future.
Brewfather seems to have water profiles for an Altbier, looks like a range for it being Ca: 50-150, Mg: 0-30, Na: 0-100, Cl: 50-100, SO4: 100-300, HCO3: 40-120. And also a more specific Düsseldorf profile of Ca: 90, Mg: 12, Na: 45, Cl: 82, SO4: 65, and HCO3: 223
Brewing this up today. I should be kegging the Kolsch (from your Kolsch video) in about a week. Hit the numbers on that one perfectly, so really excited. I'll keep you posted!
@@MeanBrews I understand the data, but personally, I find it hard not to trust the lab data on the yeast's ideal fermentation temperature. I just finished reading Yeast by Chris White and Jamil Zainasheff, and they make it seem like yeast is super fickle. Even a degree difference swing can change things. I was able to get in contact with Long Trail in VT, and they actually ferment their altbier a touch warmer as well, for the esters. Not sure what yeast they use, or what they start at for fermentation temperature. Either way, I pitched yeast at 7pm, and I was bubbling within 5 hours. I had my temp set at 65, but just lowered to 62. Let's do this.
@@MeanBrews Came out pretty good, but I would tweak it some. It's plenty malty, so I would start with a slightly lower OG and target a lower mash temp, to dry it out some more. I'd shoot closer to 1.050 and 148F mash temp. I'll be brewing this up again in a bit, but your OG recipe is quite good. It should just be tweaking from here on out. I would absolutely recommend WLP036 Dusseldorf Yeast. It might be the least tasting homebrew brew I've ever made. SUPER clean and authentic for the style!
@@wepeeler Awesome. BTW 2 other viewers have made this recipe and entered in competition and places 1st and 2nd. web.archive.org/web/20210829143040/enter.sabsosa.com.au/ web.archive.org/web/20210918233809/bluegrasscup.brewcomp.com
Thanks for this, I have been interested in brewing one since I found about and brewed a Kolsch. Really appreciate the thoroughness, very helpful, especially to us new homebrew converts. Cheers
Just kegged and taste my first altbier using this recipe and it's already amazing. Another great recipe. U need to start a Facebook page for people that make your brews.
Sorry for the confusion Larry. I am saying will the new heating section work with my existing breweasy kettle? I dont want to purchase a new kettle if i could just pull the heating coil out and plug the two holes.
@@MeanBrewsYes Sir I did. O.G: 1.046 F.G.: 1.12 using Kaiser yeast from Imperial Yeast. It is in the All-rounder under pressure @ 34F for the last 2 weeks.
I went against the conventional and did a semi quick fermentation schedule. Started cool at 53F for 10 days then ramped to 67F over the course of the next 4-5 days removed the blow off hose and then cold crashed under pressure.
Excellent, must brew one again.
Thank you sir!
My first video, followed after watching the homebrew challenge vids. By far one of the most in detail and informative homebrew videos I’ve ever watch. Your approach to brewing is so calculated and organised, it really has peaked my interest. Thanks for the vid, looking forward to the witbier
Thank you! Check out my other videos as well!
@@MeanBrews will do 👍
Just found this channel, excellent stuff. I'm actually looking at my first Altbier recipe creation. After some research and reading I think I'm pretty good. Cheers man excellent channel
Thank you!
Love the data and really enjoy your run-through of the styles. Always interested when it pops into my feed. Thanks ! Would also love to see witbier . . .
Witbier will be a good one.
Love your channel, reviews, discussion points. Great stuff! I appreciate it a great deal. Cheers!
Why did I stumbled across you only now... Thanks for the good approach to the recipes
Thanks!
I brewed this beer a couple of months ago and it is drinking spectacularly right now. Thanks for the recipe it is a keeper and I will rebrew it many times in the future.
Glad you enjoy it!
Great !!! One of my favorite style !!!
Glad you like it!
Brewfather seems to have water profiles for an Altbier, looks like a range for it being Ca: 50-150, Mg: 0-30, Na: 0-100, Cl: 50-100, SO4: 100-300, HCO3: 40-120. And also a more specific Düsseldorf profile of Ca: 90, Mg: 12, Na: 45, Cl: 82, SO4: 65, and HCO3: 223
Brewed one pretty close to this yesterday, will let you know how it goes! Bubbling away happily at 61 degrees.
How did it turn out?
@@MeanBrews came out excellent, with a nice red color. Definitely going to brew again.
lets goo. Even if i don't brew all of them. I get to know a new style to me :D
I brewed this and took my first taste today....very nice indeed!. Thanks for the recipe!
Awesome! Thank you
I will brew this beer today and of course Mean Brews is mandatory to build a recipe. TKS!!!
Awesome! Please report back on how it turns out.
how did the beer turn out?
@@MatthewHerrold Just nice but the next time I will use less hop on boil for reduce IBU. @meanbrews guide is quite great.Tks.
Dude these videos are awesome
Thanks!
Brewing this up today. I should be kegging the Kolsch (from your Kolsch video) in about a week. Hit the numbers on that one perfectly, so really excited. I'll keep you posted!
Awesome!
@@MeanBrews I understand the data, but personally, I find it hard not to trust the lab data on the yeast's ideal fermentation temperature. I just finished reading Yeast by Chris White and Jamil Zainasheff, and they make it seem like yeast is super fickle. Even a degree difference swing can change things. I was able to get in contact with Long Trail in VT, and they actually ferment their altbier a touch warmer as well, for the esters. Not sure what yeast they use, or what they start at for fermentation temperature. Either way, I pitched yeast at 7pm, and I was bubbling within 5 hours. I had my temp set at 65, but just lowered to 62. Let's do this.
@@MeanBrews Came out pretty good, but I would tweak it some. It's plenty malty, so I would start with a slightly lower OG and target a lower mash temp, to dry it out some more. I'd shoot closer to 1.050 and 148F mash temp. I'll be brewing this up again in a bit, but your OG recipe is quite good. It should just be tweaking from here on out. I would absolutely recommend WLP036 Dusseldorf Yeast. It might be the least tasting homebrew brew I've ever made. SUPER clean and authentic for the style!
@@wepeeler Awesome. BTW 2 other viewers have made this recipe and entered in competition and places 1st and 2nd.
web.archive.org/web/20210829143040/enter.sabsosa.com.au/
web.archive.org/web/20210918233809/bluegrasscup.brewcomp.com
Thanks for this, I have been interested in brewing one since I found about and brewed a Kolsch. Really appreciate the thoroughness, very helpful, especially to us new homebrew converts. Cheers
Glad it was helpful!
Just kegged and taste my first altbier using this recipe and it's already amazing. Another great recipe. U need to start a Facebook page for people that make your brews.
Try this one! facebook.com/meanbrews/community/
and make sure and give the recipe a thumbs up on brewfather if you like it! recipe.brewfather.app/eUFsLHlHXnxvGK22G8t14Jbg5uLs1d
Sorry for the confusion Larry. I am saying will the new heating section work with my existing breweasy kettle? I dont want to purchase a new kettle if i could just pull the heating coil out and plug the two holes.
I’m so excited! Alt beer is next.
any recipe changes from the data presented?
@@MeanBrews I’ve never brewed it before. So.. my recipe will more then likely be very similar to the one provided.
did you end up brewing this?
@@MeanBrewsYes Sir I did. O.G: 1.046 F.G.: 1.12 using Kaiser yeast from Imperial Yeast. It is in the All-rounder under pressure @ 34F for the last 2 weeks.
I went against the conventional and did a semi quick fermentation schedule. Started cool at 53F for 10 days then ramped to 67F over the course of the next 4-5 days removed the blow off hose and then cold crashed under pressure.
Pretty good recipe !!!! I did It !
Awesome! Send me a picture and I'll put it on my blog. Meanbrews@gmail.com
Have you ever heard of Kutcher Alt? Drank this while stationed in Germany.
I have not. It's not a style readily available in america
At 95 % grainbill, pilsner is at 25 % with no Vienna, Munich or Wheat. So what is the remaining 75 %?
The official MB recipe uses 67% pilsner and 17% Munich.
A question. The brewshop next home brings lallemand or fermentis . What is the best?
Both are great! for this style use Fermentis K97.
I am cold crashing to keg. Would be problem if I lager to keg after carbonation? (this is a question for all styles of beers)
No problems. I do this all the time with success
@@MeanBrews so in what pressure did you conditioning the keg? In serve pressure eg 10 PSI? Can I leave it unplugged from the co2 tank?
@@hmmy92 I typically condition at 12 psi
What was the reason behind the split in Munich malts?
Each of the Munich's bring something different to the table. I like this ratio for my German lagers that call for Munich malts
There were quite a few changes for this style between the BJCP guidelines of 2008 and 2015, I expect you'll continue to see the style evolve.