Brewing a Step-Mashed Altbier (Düsseldorf Style) | Grain to Glass | Classic Styles
Channel: TheApartmentBrewer
Date: 2020-01-28

In this video, I brew a Düsseldorf-style #Altbier, which is a type of amber German hybrid beer. This kind of beer is brewed using ale yeast at lager temperatures. This video covers the recipe, the brew, the fermentation and the final tasting. Altbier is a great middle-ground style that is quite malty and also hoppy (for a German beer), but also between a pale and a dark beer. Also, this is the first time I tried a step-mash schedule and I think it made a noticeable difference in the beer. It turned out great, a little too bitter perhaps, but seemed like it was the most authentic-tasting and feeling German style I've made in a while. #homebrew #stepmash
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Recipe on Brewfather: https://share.brewfather.app/wbufoMDYBotO9i

The recipe for 5.5 gallons is below, your efficiency may vary:

"Alpenglow"

6.1% ABV          44 IBU

10 lb German Pilsner (71.4%)
2 lb Munich (14.3%)
1.25 Melanoiden Malt (8.9%)
0.5 lb Caramunich (3.6%)
0.25 lb Carafa II (1.8%)

Step Mash:
1. Protein Rest - 133F (56 C) - 20 min
2. Beta Saccharification Rest - 145 F (62 C) - 90 min
3. Alpha Saccharification Rest - 158 F (70 C) - 45 min
4. Mash-out - 168 F (76 C) - 5 min

Water (ppm): Ca: 76, Mg: 19, Na: 65, SO4: 200, Cl: 100, HCO3: 54

60 minute boil:
1 oz (28g) Magnum (12.8% AA) - 60 min
1 oz Spalt (3.2% AA) - 15 min

OG: 1.062

2 packages or 1 starter of Wyeast 1007 German Ale

Ferment from 55-60 F (12-15 C) for 1-2 weeks, raise to 68 F (20 C) for 2-3 days if diacetyl present, lager at 32 F (0 C) for 3 weeks before serving.

FG: 1.016
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