Old 58 Altbier

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cyburai
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Old 58 Altbier

#1 Post by cyburai » Sun Feb 12, 2006 9:38 pm

Pete Clouston

Third Place Winner 1998 Kansas City Bier Meisters Competition

5 Gallon Batch-Partial Mash

1 1/2 lbs. DWC Pale 2-Row Malt
1 1/4 lbs. Munich Malt
1/2 lb. Wheat Malt
1/2 lb. Belgian Biscuit Malt
1/2 lb. 40 L Crystal Malt
1/4 lb. Special B Malt
1/8 lb. Chocolate Malt
4 lbs. Alexander's Pale Malt Syrup
1 oz Northern Brewers Leaf, 6.9% Alpha Acid (60 min.)
1 oz. Mt. Hood Leaf, 5.4% Alpha Acid (30 min.)
1 oz. Saaz Leaf, 4.1% Alpha Acid (5 min.)
1/4 tsp. Irish Moss (30 min.)
Wyeast 1007 German Ale Yeast

* Original Specific Gravity: 1.044
* Final Specific Gravity: 1.012
* Boiling Time: 60 min.
* Primary Fermentation: 14 Days at 65 deg. in Glass
* Secondary Fermentation: 15 Days at 65 deg. in Glass

Brewer's Specifics
Hold Grains at 135 deg. for 30 Minutes in 4 qts. Water.
Add 2 1/2 qts. Boiling Water and Bring Temperature Up to 150 deg. and Hold for 30 Minutes.
Sparge with 2 Gallons of 167 deg. Water.

Brewer's Comments
This is based on another Papazian recipe. This time from Zymurgy. I have never drank a true Dusseldorf Altbier, but this is mighty tasty.

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