Altbier Beer Recipe | Kegging Homebrew
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- Опубликовано: 23 дек 2019
- Altbier + Düsseldorf Germany go hand-in-hand. This Altbier beer recipe replicates that malty sweet taste of a good Altbier homebrew. We also look at kegging homebrew beer with an improved packaging method.
RECIPE KITS: www.atlanticbrewsupply.com/se...
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RECIPE FOR 5 GALLONS:
9 lbs Pilsner; German
1 lbs Munich Malt
4.0 oz Caramunich I
4.0 oz Chocolate Malt
1.25 oz Perle Pellets
0.75 oz Tettnang Pellets
1.0 pkg German Ale/Kolsch (White Labs #WLP029)
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German Alts are one of my favorite to brew. Cheers!
Had the same idea with closed system. I wanted to try, if it works next monday but now I know it does. Thank you.
Great video! I'm from Brazil and its not so common this kind of style here, certainly i'll try to!!
another really solid recipe
Nice work! beaultiful beer😍😍😍🖒🌞
Great job!
Outstanding and informative video series, keep up the great work!! I love this new kegging method described. I hope to begin using this method as well. Your videos are succinct yet informational - nice job :)
Thank you!
Oy mate, great video, cheers from Düsseldorf😊
Thank you 😊
Good taste
"The Equalizer" is a ding dong. Nice work, Marty 🤘
Great video, I love how professional these look! I actually brewed an altbier yesterday! Hopefully it turns out as good as yours sounded!
Good luck!
Thanks for the video. If you're looking to experiment more, you could also get a spunding valve and attach it to the gas post of the keg you're filling, then send CO2 straight from your CO2 tank into the fermenter you're emptying. That's a great way to relieve pressure from the receiving keg while maintaining a closed system.
Also, it might just be fun to try carbonating with a spunding valve anyway. I recently got one, and the first beer I tried ended up with the most luscious, mousse-like carbonation I've ever had (after 70+ batches). I was really pleased with the results, although timing when it's right to pressurize at the end of fermentation will take some further practice, as the yeast didn't quite finish/flocculate as it normally would because I pressurized too much too early, and it ended up slightly under-attentuated with some yeast haze.
You can take the lid and dome off your airlock and put the tubing onto the middle part of the cup airlock to make a perfect seal
Well if yuppies make beer....I’m guilty of delicious flavorful yuppie beer. Love the vids
Yuppie? What kind of ding dong still uses yuppie as an insult? Marty, you are a badass. Love the videos. Your videos and others like it have inspired me to get back into all grain brewing after giving up about 10 years ago. (Have been doing extract). So thank you muchly and keep up the good work broheim.
I had some misc grains, hops and yeast and I threw a beer together and it almost the same grain bill you have minus the Caramunich and Chocolate but with the addition of Vienna for about 13% and Carafa 3 for about 1%. The crazy thing is, not knowing what an Altbier was at the time, I threw S04 English Ale Yeast at it. It was all I had and I was trying to use up ingredients I already had on hand. It's fermenting a way strong as we speak. We will see how it taste in a couple of weeks.
Martin, what about SS equipment passivation. Please make video about this 🙏🏼🙏🏼🙏🏼🙏🏼
Great vid, as always :). Keep them coming... BTW people who only drink six packs of cheap commercial beer will not understand the content and points you are trying to make here anyway, so no worries, there is plenty more people who understand the process and are coming back to watch them for a purpose.
I don’t know what kind of beer you brewed, but judging from your tasting statements it‘s definitely not a Düsseldorf Alt. 😉
Cheers from Düsseldorf, and I love your videos.
Cheers from Brazil,How do you carbonate your beers? Those little bubbles are amazing😍
What size (diameter) silicon hose is that you're using. I do something similar but without pushing CO2 in. I plan on trying your idea in the future. Thanks for sharing.
Just wondered what you did with the yeast cake from the bottom of the fermenter. Did you pull them out or let flow to the keg? yeah, yeah, I enjoy your vids as well! Keep going!
One of my favourite beers. I'd typically use Carafa I in place of the chocolate and WLP036 if you can get it
Cheers for Düsseldorf. Good beer, crazy Haxe, a very nice town. I’m waiting for 25l Alt to finish right now. Can't buy that stuff here up here in Norway. But, it’s not "auwlt", try Alt, with an ɑː. Open mouth, like the A in father (British RP).
😁 add it to my list of mispronounced words. Thanks!
nice video☺️
🙏
Hi what are the boil times for your hop additions?
I just packaged my alt last week!
My grist was fairly different:
80% Munich
7.5% Caramunich
7.5% Aromatic
5% Flaked Barley
I bittered with Northern Brewer to about 34 IBU, and added the same amount at flameout. For my 2.5 gallon batch, that amounts to a half ounce each.
Love how it's turned out. Spent 39 days in the fermenter, but ended up at 1.014, down from 1.054.
I get some bready notes, mostly toast. A nice, sharp overall character that is accented with berry esters. Hop presence is minimal, with some delicate wood, mint, and tea notes.
One of my most favorite beers I've brewed yet!
Sounds delicious 😋
@@TheHomebrewChallenge I live in upstate SC! If you wanted a bottle, I'm sure I could make a trip up to NC!
Ignore the 'yuppies' comment, I learnt a lot watching online videos on how to make beer. Smile and have a homebrew ;)
I understand that oxygen is a huge issue in beer which alcohol and air create vinager. I've done plenty of open transfers and never had an issue. Besides when you transfer a beer to a keg. You still have to burp the keg which will push out the oxygen because Co2 is heavier. I really think all of brewers become worried when they just need to relax and make great beer. It could be possible that close transfers does extended the shelf life. Theres only one way to tell is to do a side by side comparison of the same beer with one open transfer and one closed.
Yeah I agree I think for many styles this is probably overkill. I’ve made many good beers raking with an open transfer too. Just being cautious.
Why are you're using a Ball-lock dispenser to air out the keg when you could lock the pin on the top of the keg? Just curious! Also in Raleigh! Would love to brew with you. Prost!
Vc usou o lúpulo polar?
Neat idea on the closed transfer. Do you have any idea how much StarSan is left in the keg given the liquid post doesn't reach the bottom of the keg? Awesome channel!
I was thinking the same.
The fermenter King Junior has a Silicone Dip Tube with Stainless Steel Float Ball, and i should pick up most of the Starsan before transfer. And it´s at better alternative to a cornie keg and cheeper.
Seems very minimal. I give the keg a good shake and can’t hear anything liquid sloshing. Very scientific 🤓
What temp did you actually ferment at? Your inkbird was showing 60F but your fermentation notes in the tasting portion showed 50-55F???
You really wanna kick this recipe up, blend your base malts @33% each Pilsner, Munich, and Vienna. You can thank me when you taste the magic!
Also, shoot for 50-ish IBUs. Once this style has aged in the traditional manner, you’ll appreciate the remaining hop bitterness which is traditional.
Think of this beer as a German pale ale and you’re on the right track. It should not taste overly malty at all.
(I’m from Düsseldorf)
One of my favorite styles. Actually, according to BJCP guidelines an Altbier should actually have an "assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character." I've had some that are too sweet. Should be balanced between the two. Here's the guideline: www.bjcp.org/style/2015/7/7B/altbier/
Great video. Need to try your suggestion for transferring beer. Cheers!
It's been a few weeks now and I've noticed the sweetness fading in the beer. But honestly I thought the sweetness was pretty well balanced.. have really enjoyed this one.
The best Altbiers are Uerige and Füchschen
RE: Kegging topic in the video -- Here are my steps
1. Dump the StarSan wherever you want
2. Fill keg with CO2
3. Purge keg
4. Fill keg with CO2, again
5. Purge keg, again
6. Rack from bucket with auto siphon into keg, whether with lid open/posts not attached/your method of gas ball lock/whatever method you want to use really
7. When done racking, repeat steps 2-4 at storage PSI to purge any possible remaining O2
Thank you for these videos, they are an awesome watch.
Nvm. hater comments, there is always gonna be sourpusses.
Martin. I like the theory behind your closed transfer beer to keg, but have you ever noticed how much beer is left in a keg after it kicked? Well that’s the same amount of Starsan you’re adding to you beer. Yes I know it’s not harmful, but I would much rather let my kegs drain/semi dry then purge with CO2 through the beer line. Purge under 3psi,and you will get no CO2 air mixture. CO2 is heavier than air..
Seems a very minimal dilution but yes I certainly take your point.
Works a treat, cheers!
You want to really recycle that CO2? Instead of hooking your StarSan keg up to your CO2 tank to push the liquid out... Run a tube from your fermenter where you would normally put an airlock to that StarSan keg at the beginning of fermentation. SS Brewtech makes a blow off tube adapter for that hole on top which works great for this.
That’s an interesting idea for sure. But how to get the oxygen out of the keg in the first place? I don’t want to mix CO2 with air in the keg.
6:00 you could have even purged the tubes. I’m ocd I know :)
Beer from a 7-11. They obviously have a horrible pallet. Homebrew is amazing
You can even fit a ball lock to your fermenter and use it to capture CO2 from your fermentation to purge your keg. Here is an example. ruclips.net/video/jikWbxpBGNo/видео.html
Pretty sure brewing beer is cheaper than buying it
If you're going to brew and drink and German Bier, then do a proper German "cheers". It is considered extremely rude in Germany not to make eye contact with the person whom you are toasting with. It is a sign you are hiding your real intentions.