Altbier is one of my favorite styles of beer, and this is my first attempt at formulating a recipe for it. To prepare for this batch, I read Altbier: History, Brewing, Techniques, Recipes by Horst Dornbusch. The Classic Beer Style Series book came through with helpful explanations.
- 10 lbs German Pilsner
- 3 lbs Munich
- 3 lbs Vienna
- 2 lbs Crystal 60
Using reverse-osmosis water treated with gypsum, I doughed in with 1 qt/lbs water to rest at 146° F for 30 minutes. Added boiling water to bring temperature to 160° F for 48 minutes. Sparged to collect around 14 gallons sweet wort.
Boiled 90 minutes.
- 3 oz 8.3% AA whole Perle 60 mins
- 1 oz 3.3% AA pellet Hallertau Hersbrucker 10 mins
- 2 oz 2.4% AA whole Hallertau Hersbrucker flameout
Chilled wort and pitched WYeast 1007, German Ale yeast. Fermenting at 63° F.
The second mash step went 18 minutes longer than I planned for. At that temperature alpha-amalyase is most active and beta-amalyase is denatured. Alpha-amalyase breaks down starch into unfermentable sugars and because of this the wort turned out quite sweet. The finished beer will likely turn out too malty for the style, but it won’t turn out bad. I will find out in six weeks.