Ewalds Northern Germany Altbier (AG)
  • jlwjlw
    Posts: 16,454
    BeerSmith 2 Recipe Printout - http://www.beersmith.com
    Recipe: Ewalds Altbier
    Brewer: 
    Asst Brewer:
    Style: Northern German Altbier
    TYPE: All Grain
    Taste: (30.0)

    Recipe Specifications
    --------------------------
    Boil Size: 6.93 gal
    Post Boil Volume: 5.72 gal
    Batch Size (fermenter): 5.00 gal  
    Bottling Volume: 5.00 gal
    Estimated OG: 1.054 SG
    Estimated Color: 16.4 SRM
    Estimated IBU: 28.9 IBUs
    Brewhouse Efficiency: 75.00 %
    Est Mash Efficiency: 82.5 %
    Boil Time: 60 Minutes

    Ingredients:
    ------------
    Amt                   Name                                     Type          #        %/IBU        
    8 lbs 8.0 oz          Munich Malt (9.0 SRM)                    Grain         1        87.2 %       
    1 lbs                 Wheat Malt, Ger (2.0 SRM)                Grain         2        10.3 %       
    4.0 oz                Carafa II (412.0 SRM)                    Grain         3        2.6 %        
    1.75 oz               Spalter [4.50 %] - Boil 60.0 min         Hop           4        28.9 IBUs    
    1.0 pkg               German Ale/Kolsch (White Labs #WLP029) [ Yeast         5        -            


    Mash Schedule: Decoction Mash, Single
    Total Grain Weight: 9 lbs 12.0 oz
    ----------------------------
    Name              Description                             Step Temperat Step Time    
    Protein Rest      Add 20.50 qt of water at 126.3 F        122.0 F       35 min       
    Saccharification  Decoct 8.37 qt of mash and boil it      154.0 F       45 min       
    Mash Out          Heat to 168.0 F over 10 min             168.0 F       10 min       

    Sparge: Fly sparge with 3.22 gal water at 168.0 F
  • jlwjlw
    Posts: 16,454
    I think I will brew this beer tomorrow.

    @ceannt or @FromZwolle you guys are more experts in this genre than I am. This beer has always turned out pretty good. Any changes you would make to improve it?
  • jlwjlw
    Posts: 16,454
    I doubt I take the time to do a decoction. But maybe...
  • JayrizzleJayrizzle
    Posts: 90,648
    jlw said:

    I doubt I take the time to do a decoction. But maybe...



    Do it!
    image
  • FuzzyFuzzy
    Posts: 49,777
    jlw said:

    I think I will brew this beer tomorrow.

    @ceannt or @FromZwolle you guys are more experts in this genre than I am. This beer has always turned out pretty good. Any changes you would make to improve it?



    that's a hard question to answer. i could change it to what i like more, but that doesn't mean that it would be an improvement to you...

    decoction, though. even just half of one when you're mashing out would do very nice things.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • FuzzyFuzzy
    Posts: 49,777
    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • jlwjlw
    Posts: 16,454
    FromZwolle said:

    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.


    What's the difference if you drop the wheat and add the caramunich or caravienne? I hadn't thought about Magnum hops. I think when I built this I built it after a very traditional German recipe.
  • FuzzyFuzzy
    Posts: 49,777
    jlw said:

    FromZwolle said:

    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.


    What's the difference if you drop the wheat and add the caramunich or caravienne?


    malty malty. ;)

    jlw said:

    FromZwolle said:

    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.


    I hadn't thought about Magnum hops. I think when I built this I built it after a very traditional German recipe.


    i like magnum for malt forward beers, because you can get a bit more AA with less, and it's a nice clean bittering.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • FuzzyFuzzy
    Posts: 49,777
    caravienne-little bit of caramel/toffee/whatever with a nutty accent

    caravienne-malty caramel/toffee munichy flavor.

    either are very nice in a malty german beer.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • jlwjlw
    Posts: 16,454
    FromZwolle said:

    caravienne-little bit of caramel/toffee/whatever with a nutty accent

    caravienne-malty caramel/toffee munichy flavor.

    either are very nice in a malty german beer.



    And thats what I'm looking for. I think you've sold me on this change. Would you do a 1 for 1 swap or how much would add?

    Was the top one meant to be caramunich (caravienne-little bit of caramel/toffee/whatever with a nutty accent)?
  • FuzzyFuzzy
    Posts: 49,777
    jlw said:

    FromZwolle said:

    caravienne-little bit of caramel/toffee/whatever with a nutty accent

    caravienne-malty caramel/toffee munichy flavor.

    either are very nice in a malty german beer.



    And thats what I'm looking for. I think you've sold me on this change. Would you do a 1 for 1 swap or how much would add?

    Was the top one meant to be caramunich (caravienne-little bit of caramel/toffee/whatever with a nutty accent)?


    my bad. the second one was caramunich. the caravienne is a little bit nuttier while the caramunich tastes just like what you'd expect caramel munich malt to taste like.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • JayrizzleJayrizzle
    Posts: 90,648
    FromZwolle said:

    jlw said:

    FromZwolle said:

    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.


    What's the difference if you drop the wheat and add the caramunich or caravienne?


    malty malty. ;)

    jlw said:

    FromZwolle said:

    if i was going to brew this for my personal tastes, i'd drop the wheat and replace it with caramunich or caravienne and use magnum for the hops.


    I hadn't thought about Magnum hops. I think when I built this I built it after a very traditional German recipe.


    i like magnum for malt forward beers, because you can get a bit more AA with less, and it's a nice clean bittering.


    this.
    image
  • FuzzyFuzzy
    Posts: 49,777
    @ceannt might come in here and berate me for using caramel malts in a classic german style, but it tastes good to me, so i cheat.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • JayrizzleJayrizzle
    Posts: 90,648
    FromZwolle said:

    @ceannt might come in here and berate me for using caramel malts in a classic german style, but it tastes good to me, so i cheat.



    You don't like 73hr brew days?
    image
  • ceanntceannt
    Posts: 53,828
    FromZwolle said:

    @ceannt might come in here and berate me for using caramel malts in a classic german style, but it tastes good to me, so i cheat.



    no I won't.... but I wouldn't use more than a quarter pound, or it will be "sweet" not malty
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    my revisions are as follows....

    drop the Munich to 7 pounds
    Lose the wheat!
    Add 3 pounds of Vienna
    0.25 pounds of caramunich
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    Magnum would be great for a bittering addition.
    I would also add an ounce of Spalt at 5 minutes
    Fz will berate me for that, but it balances everything out, and gives a wonderful flavor profile
    Never attribute to malice, that which can adequately be explained by stupidity.
  • ceanntceannt
    Posts: 53,828
    a simple decoction to mash out will add a lot of depth...
    Pull it thick, with lots of grain, and boil for 20 minutes.
    It doesn't add a tremendous amount of time to your brewday, and really makes a difference
    Never attribute to malice, that which can adequately be explained by stupidity.
  • FuzzyFuzzy
    Posts: 49,777
    ceannt said:

    Magnum would be great for a bittering addition.
    I would also add an ounce of Spalt at 5 minutes
    Fz will berate me for that, but it balances everything out, and gives a wonderful flavor profile



    not this time, since it's a personal preference thing. but the next time you try to put hops in the way of my malt, blamo!
    The pinnacle of lame and awesome in one singular moment. -Lake
  • ceanntceannt
    Posts: 53,828
    FromZwolle said:

    ceannt said:

    Magnum would be great for a bittering addition.
    I would also add an ounce of Spalt at 5 minutes
    Fz will berate me for that, but it balances everything out, and gives a wonderful flavor profile



    not this time, since it's a personal preference thing. but the next time you try to put hops in the way of my malt, blamo!


    Hahahaha.
    It really doesn't get in the way, and AltBiers used to have a lot more hops in them... I still keep the IBUs very low...
    Never attribute to malice, that which can adequately be explained by stupidity.
  • jlwjlw
    Posts: 16,454
    I'm going to trust you chumps.

    How much magnum and how much spalt?
  • ceanntceannt
    Posts: 53,828
    jlw said:

    I'm going to trust you chumps.

    How much magnum and how much spalt?



    1 ounce of spalt for the 5 minute addition (5 gallon batch)

    The Magnum depends in the AA. .. if it's up around 14 or 15, I would use a half ounce.
    Keep the IBU between say 35 and 45..
    Never attribute to malice, that which can adequately be explained by stupidity.
  • jlwjlw
    Posts: 16,454
    Protein rest right at 122
    image.jpg
    3264 x 2448 - 2M
  • jlwjlw
    Posts: 16,454
    Single decoction.
    image.jpg
    3264 x 2448 - 2M
  • jlwjlw
    Posts: 16,454
    @ceannt. To raise the mash temp to 165 do I just boil a couple of gallons and add to the mash?

    @fromzwolle
  • ceanntceannt
    Posts: 53,828
    Add it back a little at a time till you hit your target. Let the rest cool off to the target before you put it in.
    Never attribute to malice, that which can adequately be explained by stupidity.
  • jlwjlw
    Posts: 16,454
    Mash out.
    image.jpg
    3264 x 2448 - 2M

    C_B
  • jlwjlw
    Posts: 16,454
    Also mash out.
    image.jpg
    3264 x 2448 - 2M

    C_B
  • jlwjlw
    Posts: 16,454
    Surprisingly I hit all my numbers on first shot. I should go get a hooker.
  • ThymThym
    Posts: 122,569
    jlw said:

    Surprisingly I hit all my numbers on first shot. I should go get a hooker.



    winning.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,454
    Lakewood said:

    jlw said:

    Surprisingly I hit all my numbers on first shot. I should go get a hooker.



    winning.


    Only at those three numbers.
  • ceanntceannt
    Posts: 53,828
    jlw said:

    Surprisingly I hit all my numbers on first shot. I should go get a hooker.



    Sweet!
    Never attribute to malice, that which can adequately be explained by stupidity.
  • FuzzyFuzzy
    Posts: 49,777
    jlw said:

    @ceannt. To raise the mash temp to 165 do I just boil a couple of gallons and add to the mash?

    @fromzwolle



    ceannt said:

    Add it back a little at a time till you hit your target. Let the rest cool off to the target before you put it in.



    what he said.
    The pinnacle of lame and awesome in one singular moment. -Lake
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