| Author |
Message |
    
Bierview
Intermediate Member
Username: Bierview
Post Number: 336
Registered: 03-2003
Posted From: 67.81.178.93
| | Posted on Thursday, January 31, 2008 - 08:22 pm: | 
|
I checked through the archives and didn't really see any Alt recipes. Anyone care to post? |
Mike A.
Intermediate Member
Username: Mike_a
Post Number: 431
Registered: 10-2003
Posted From: 128.173.15.155
| | Posted on Thursday, January 31, 2008 - 08:47 pm: |
|
I'll be brewing Denny's Santa's Helper with Spalt this weekend.
Here's the Santa's Helper. 2 notes...first, note that the recipe is for 8 gal. Second, this version uses Mt. Hood hops. I didn't have any Spalt on hand, which is what I usually use for it. If you can get Spalt, just sub it in and match IBU.
#232 Santa's Helper
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 8.00 Wort Size (Gal): 8.00
Total Grain (Lbs): 24.75
Anticipated OG: 1.074 Plato: 18.04
Anticipated SRM: 17.9
Anticipated IBU: 52.7
Brewhouse Efficiency: 73 %
Wort Boil Time: 70 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.50 Gallons Per Hour
Pre-Boil Wort Size: 9.75 Gal
Pre-Boil Gravity: 1.061 SG 14.97 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
97.0 24.00 lbs. Munich Malt Great Western (2- America 1.035 10
3.0 0.75 lbs. CaraMunich 80 France 1.034 80
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.60 oz. Mt. Hood Whole 4.50 5.3 First WH
5.20 oz. Mt. Hood Whole 4.50 47.4 60 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.00 Unit(s)Whirlfolc Fining 15 Min.(boil)
Yeast
-----
WYeast 1007 German Ale
Mash Schedule
-------------
Mash Name:
Total Grain Lbs: 24.75
Total Water Qts: 26.00 - Before Additional Infusions
Total Water Gal: 6.50 - Before Additional Infusions
Tun Thermal Mass: 0.13
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
-------------------------------------------------------------------------------- -
sacc 0 60 150 150 Infuse 170 26.00 1.05
Total Water Qts: 26.00 - After Additional Infusions
Total Water Gal: 6.50 - After Additional Infusions
Total Mash Volume Gal: 8.48 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
|
David Lewinnek
Intermediate Member
Username: Davelew
Post Number: 412
Registered: 02-2005
Posted From: 198.51.251.205
| | Posted on Thursday, January 31, 2008 - 08:52 pm: |
|
Here's a recipe I have recorded as "Chumley's Alt". I haven't brewed it yet, maybe Chumley can tell us how it turned out?
8 lbs. Pils
1 lb. Munich
6 oz. caramel wheat (or caramunich)
3 oz. chocolate wheat
4 step mash (125/144/158/170)
1.5 oz. Spalt bittering (60 min)
1.0 oz. Spalt flavor (20 min)
0.5 oz. Hallertauer Mittelfrueh (aroma)
Kolsch or Alt yeast |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 8443
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Thursday, January 31, 2008 - 09:10 pm: |
|
There are a couple of very good looking alt recipes here, including one supposedly from the brewmaster at Zum Uerige: http://hbd.org/discus/messages/40327/42592.html |
ChriSto
Intermediate Member
Username: Christo
Post Number: 308
Registered: 02-2006
Posted From: 216.176.226.154
| | Posted on Thursday, January 31, 2008 - 09:50 pm: |
|
Here's the alt recipe I just posted in another thread that I plan to make this weekend:
6 lb. 8 oz. German Pilsner
1 lb. 8 oz. German Vienna
1 lb. 8 oz. German Munich
8 oz. Belgian CaraMunich
2 oz. Carafa I
28.4g Spalt (3.5% AA, 60 min.)
8.5g Magnum (13.2% AA, 60 min.)
28.4g Spalt (3.5% AA, 20 min.)
OG 1.053, FG 1.012, 13 SRM, 40 IBU
Using WL029 yeast cake from a Kolsch
This is close to the Alstadt recipe listed in Dornbusch's book. |
Dave Coppes
Member
Username: Pale_dave
Post Number: 154
Registered: 07-2006
Posted From: 24.62.103.102
| | Posted on Thursday, January 31, 2008 - 09:53 pm: |
|
Just pulled my first pint from the keg last night:
Batch Size (Gal): 5.00
Total Grain (Lbs): 8.50
Anticipated OG: 1.054
Anticipated SRM: 8.8
Anticipated IBU: 41.7
Brewhouse Efficiency: 85 %
38.2% 3.25 lbs. Weyermann Pilsner
35.3% 3.00 lbs. Weyermann Dark Munich
20.6% 1.75 lbs. Weyermann Vienna
5.9% 0.50 lbs. Weyermann CaraMunich I
1.50 oz. Spalt Pellets (alpha 3.5)First WH
1.25 oz. Spalt Pellets (alpha 3.5) 60 min.
0.50 oz. Saaz Whole Hop (alpha 2.5) 20 min.
1.00 oz. Saaz Whole Hop (alpha 2.5) 5 min.
Add 20 ml Sinamar during boil to bring up the color
WYeast 1007 German Ale
 |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 3048
Registered: 03-2003
Posted From: 74.7.7.66
| | Posted on Thursday, January 31, 2008 - 10:02 pm: |
|
I just finished off a keg of Denny's Milo's Alt. I'm not that familiar with the style but it was very tasty. Even with the WL Dusseldorff yeast. |
Chumley
Senior Member
Username: Chumley
Post Number: 5277
Registered: 02-2003
Posted From: 75.165.200.194
| | Posted on Friday, February 01, 2008 - 01:20 am: |
|
Here's a recipe I have recorded as "Chumley's Alt". I haven't brewed it yet, maybe Chumley can tell us how it turned out?
I took the keg of this to my brother's wedding last September....it was delicious! Probably the best quaffable alt I have ever brewed. I have brewed alts that were all-munich base malt that were more intense, but this last one was a great session beer. I used WLP011 European ale yeast for it. |
Jeff Preston
Intermediate Member
Username: Jeffpreston
Post Number: 295
Registered: 02-2004
Posted From: 209.202.62.108
| | Posted on Friday, February 01, 2008 - 01:23 am: |
|
Alt is one of my favorite styles to brew. Here is the recipe I tend to like the most. 60% Weyerman Pilsener, 15% Munich, 15% Vienna, and 10% medium crystal. Hopped with Mt. Hood for bittering and Perle or Spalt for flavor and aroma. 38-40 IBU. WYeast 1007 is a must. S.G.1.050.Fermenting at 60f and a good dose of cold conditioning works extremely well. Enjoy. |
Bierview
Intermediate Member
Username: Bierview
Post Number: 337
Registered: 03-2003
Posted From: 67.81.178.93
| | Posted on Friday, February 01, 2008 - 11:20 am: |
|
Ray Daniels recommends early hop additions and low saccharification temps (145-149) for the alt style. What's posted here seems to contradict that way of thinking. Any comments? I had trouble converting keeping the mash at 149 for 60 min. |
Paul Hayslett
Senior Member
Username: Paulhayslett
Post Number: 1546
Registered: 02-2002
Posted From: 71.234.46.245
| | Posted on Friday, February 01, 2008 - 12:42 pm: |
|
I have to say that I'm with Bierview on this. My own research, including both reading and tasting, pointed in the direction of dry, clean, and malty with an assertive bitterness but almost no hop flavor or aroma. Here's the recipe I came up with.
Dusseldorf Altbier
1.050/1.010
37 IBUs
15 SRM
50% Weyermann Pils
50% Durst Munich (9 - 10 L)
2oz Sinamar or dehusked black malt
37 IBUs Spalter at 60Min
Wyeast 1007
mash at 150F for 90min
90 min boil
primary at 60F - 62F
secondary at 35F - 40F for 3wks
I've just made it for the 4th time. I have a feeling I'm going to have to keep making it again and again. It doesn't last long. My wife likes it so much she bought me a lagering fridge so that I can make it year round. It has a great malty nose but a light mouthfeel and a dry, balanced finish, so it is much more refreshing than the nose would lead you to think.
It's also in keeping with my recent "simpler is better" philosophy of recipe construction. I'm trying to get away from the "8 different malts and 5 different hops" monstrosities I was making for a while. |
Bierview
Intermediate Member
Username: Bierview
Post Number: 338
Registered: 03-2003
Posted From: 67.81.178.93
| | Posted on Friday, February 01, 2008 - 01:29 pm: |
|
My mash was very stiff. Does the thickness have any bearing on conversion? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 8450
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Friday, February 01, 2008 - 02:37 pm: |
|
The effect of mash thickness is not pronounced, especially when compared to temperature, but the evidence is that a thick mash (1.0-1.2 quarts of water per pound of grain) is slightly less fermentable because the enzymes are not as dissolved. If your goal is maximum attenuation, you should mash cool (148-150 F), thin (1.5-2.0 quarts per pound) and relatively long (60 minutes or more). Conversely, less fermentable mashes are thick, hot (155-158 F) and short (30 minutes or less). |
michael atkins
Advanced Member
Username: Mga
Post Number: 634
Registered: 11-2003
Posted From: 70.59.167.4
| | Posted on Friday, February 01, 2008 - 03:38 pm: |
|
There seems to be two schools of thought on the grain bill for Alt's, especially "Zum Uerige". One with high levels of Munich, and then the one as suggested in DC's post (using mostly Pils malt) as referenced by BP's post above.
I just made my first Alt, (prior to the information available in that post) using 75% Munich. Actually I used DC's "Milo's Alt" recipe, adjusted to 1.056 OG and it turned out fantastic. Does anyone have opinions on which they would prefer?
Also I stumbled (literally), on this from the book "Homebrewing Volume 1", by Al Korzonas page 436. Düsseldorf-style Altbier---
He writes about high levels of Munich malt and then goes on to say--
"Since my initial discussions with the brewmaster at Zum Uerige (and since the first printing of this book), the ingredients have been listed on the label and they are not consistent with what the brewmaster told me. The label says that Zum Uerige is made with Pils, Munich, and Crystal malts. Beers that I've personally brewed from 85% light Munich and 15% dark Munich malt have come remarkably close to the Zum Uerige brought back from Düsseldorf, so either the recipe has changed or there's something wrong with my taste buds".}-----
And then he goes on to further describe the Alt style.
I am new to this style, so I am just throwing this out for comment. For those of you that have done both grain bill methods -- I am curious as to which you prefer? |
Bierview
Intermediate Member
Username: Bierview
Post Number: 339
Registered: 03-2003
Posted From: 67.81.178.93
| | Posted on Friday, February 01, 2008 - 04:36 pm: |
|
Bill,
That explains it then. At 9.5 lbs I used 11 qts. of water. That would be less than 1.2 qts per lb. As it was not converting, I did add more.
By the way, my grain bill was 8 lbs pilsner, 1 lb munich, 1/2 lb aromatic. Thought I would experiment. |
Denny Conn
Senior Member
Username: Denny
Post Number: 6614
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, February 01, 2008 - 05:24 pm: |
|
Although Milo's alt isn't exactly like the "real thing", I really love it. I try to convert at no higher than 148 these days. |
Greg Brewer
Member
Username: Greg_r
Post Number: 148
Registered: 03-2005
Posted From: 76.209.63.94
| | Posted on Friday, February 01, 2008 - 05:34 pm: |
|
So which yeast? Trying to brew something like ZU Doppelsticke, I plan on 80% pilsner, 15% vienna, 4% caramunich, 1% roasted wheat to 1.088. I tried starting a six-month-old pack of Wyeast 1338 European that was swollen on its own in the fridge, and it was dormant for five days, never more than a patch of foam on top, now settled out. Smells OK and I could step it up but I am suspicious of its health, and I need a strong fermentation for this big beer. My LHBS is out of 1338 so I bought 1007, which I've been very happy with and know will work, but I'd like to try the 1338.
So which would you use? |
Denny Conn
Senior Member
Username: Denny
Post Number: 6615
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, February 01, 2008 - 06:00 pm: |
|
I find 1338 to be kinda finicky and generally leave too much body for an alt. I like 1007, and I've made some great alts with 1056/US-05. |
Bob D
New Member
Username: Fl_bob
Post Number: 4
Registered: 07-2007
Posted From: 205.188.116.145
| | Posted on Friday, February 01, 2008 - 09:49 pm: |
|
I am not familiar with this style and I cannot find Zum Uerige at my local beer store. Could someone name other commercial versions I should look for. Thanks.
Bob |
Paul Hayslett
Senior Member
Username: Paulhayslett
Post Number: 1550
Registered: 02-2002
Posted From: 71.234.46.245
| | Posted on Friday, February 01, 2008 - 11:07 pm: |
|
http://beeradvocate.com/beer/style/86 |
Bob D
New Member
Username: Fl_bob
Post Number: 5
Registered: 07-2007
Posted From: 205.188.116.145
| | Posted on Friday, February 01, 2008 - 11:40 pm: |
|
Thanks Paul. I noticed they had Grolsch Amber Ale on that list. I did not realize that was considered an Alt. I remember a friend mentioning Diebels was very good. Hopefully I will find something.
Bob |
Bob G.
Intermediate Member
Username: Brewerbob
Post Number: 396
Registered: 06-2002
Posted From: 76.252.250.72
| | Posted on Friday, February 01, 2008 - 11:57 pm: |
|
Here's my 2 recipes, one for a Zum clone and another for a N. German Alt bier:
Zum Uerige-Sticke
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
07-C Amber Hybrid Beer, Dusseldorfer Altbier
Min OG: 1.046 Max OG: 1.054
Min IBU: 35 Max IBU: 50
Min Clr: 13 Max Clr: 17 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.38
Anticipated OG: 1.057 Plato: 14.04
Anticipated SRM: 14.0
Anticipated IBU: 48.9
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.039 SG 9.81 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
96.4 10.00 lbs. Pilsener Germany 1.038 2
1.8 0.19 lbs. Crystal 80L 1.033 80
1.8 0.19 lbs. Black Malt Belgium 1.030 600
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Perle Whole 8.25 29.3 90 min.
1.50 oz. Mt. Hood Whole 6.50 19.6 20 min.
Yeast
-----
White Labs WLP011 European Ale
Water Profile
-------------
Profile: Munich
Profile known for:
Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.38
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.54 - Before Additional Infusions
Saccharification Rest Temp : 148 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 180 Time: 40
Total Mash Volume Gal: 4.83 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
-------------------------------------------------
Northern German Altbier
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-C Koelsch & Altbier, Northern German Altbier
Min OG: 1.040 Max OG: 1.055
Min IBU: 25 Max IBU: 40
Min Clr: 11 Max Clr: 19 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.19
Anticipated OG: 1.056 Plato: 13.72
Anticipated SRM: 11.0
Anticipated IBU: 28.7
Brewhouse Efficiency: 80 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 1.66 Gallons Per Hour
Pre-Boil Wort Size: 7.99 Gal
Pre-Boil Gravity: 1.038 SG 9.58 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -65 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.7 7.00 lbs. Pilsener Germany 1.038 2
29.4 3.00 lbs. Munich Malt Germany 1.037 8
1.8 0.19 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Perle Pellet 8.25 11.4 First WH
1.00 oz. Tettnanger Tettnang Pellet 4.40 17.4 90 min.
Yeast
-----
White Labs WLP011 European Ale
Water Profile
-------------
Profile: Munich
Profile known for:
Calcium(Ca): 76.0 ppm
Magnesium(Mg): 18.0 ppm
Sodium(Na): 1.0 ppm
Sulfate(SO4): 10.0 ppm
Chloride(Cl): 2.0 ppm
biCarbonate(HCO3): 152.0 ppm
pH: 8.33
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.19
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.57 - Before Additional Infusions
Saccharification Rest Temp : 148 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 180 Time: 40
Total Mash Volume Gal: 4.82 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit. |
Tom Fries
Junior Member
Username: Tfries
Post Number: 60
Registered: 12-2003
Posted From: 208.83.194.89
| | Posted on Saturday, February 02, 2008 - 04:39 am: |
|
Hey Bob, which of those did you have on tap at Christmas when we came over? I really liked that one. |
Bob G.
Intermediate Member
Username: Brewerbob
Post Number: 398
Registered: 06-2002
Posted From: 76.252.250.72
| | Posted on Saturday, February 02, 2008 - 06:58 am: |
|
Tom,
That would be the N. German Alt Bier.
BTW, I still have one more bottle of your Sticke Alt. I really have enjoyed those bottles you bestowed on me. Perhaps you can share that recipe with the collective. It would be appreciated.
(Message edited by brewerbob on February 02, 2008) |
Pete Mazurowski
Intermediate Member
Username: Pete_maz
Post Number: 320
Registered: 07-2003
Posted From: 67.72.98.119
| | Posted on Saturday, February 02, 2008 - 04:15 pm: |
|
I started brewing a series of alts after reading a discussion about them on this board sometime around late 2005. I remember Chumley stating that he'd tried a few versions of his own, and had settled on a grain bill of equal parts pils, munich & vienna. That's what I tried myself, and I've been a big fan of it ever since. I've tried a couple of mostly pils versions, and they just didn't have that malty backbone that I associate with an alt. They were very good, but just not what I was shooting for. I'm making another one this Friday, and may go with a mostly munich base to see how that works.
I've also been using WLP011 for most of mine, although I was a little nervous after reading opinions like Denny's. I've never had any problems with it though. I guess YMMV.
(Message edited by pete maz on February 02, 2008) |
Bob G.
Intermediate Member
Username: Brewerbob
Post Number: 400
Registered: 06-2002
Posted From: 76.252.250.72
| | Posted on Saturday, February 02, 2008 - 05:33 pm: |
|
Pete, AFAICR Denny has advocated using Euro Ale yeast in Alts. |
Pete Mazurowski
Intermediate Member
Username: Pete_maz
Post Number: 321
Registered: 07-2003
Posted From: 67.72.98.120
| | Posted on Saturday, February 02, 2008 - 06:53 pm: |
|
Hi Bob,
I was looking at his last post above..."I find 1338 to be kinda finicky and generally leave too much body for an alt. I like 1007, and I've made some great alts with 1056/US-05." I also remembered seeing him (and some others I can't recall) saying in various threads that they'd had some issues with using it in an alt. Now I could be totally misinterpreting...it wouldn't be the first time, nor the last!
Personally I found it very clean & malty, and I always got pretty good attenuation out of it. Maybe it's just a russian roulette kind of thing. |
Denny Conn
Senior Member
Username: Denny
Post Number: 6616
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Saturday, February 02, 2008 - 08:19 pm: |
|
"AFAICR Denny has advocated using Euro Ale yeast in Alts"...Wy1338 is what they call Euro ale yeast, IIRC, and I defintiely don't advocate that one. I use 1007 German ale. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 8458
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Saturday, February 02, 2008 - 09:50 pm: |
|
Wyeast 1007 is also known as "German Ale." As Denny says, the "European Ale" strain is Wyeast 1338. I used 1338 in an alt quite a few years ago. It was a very good beer, but it didn't have the dry finish I've now come to realize is more appropriate for the style. |
Bierview
Intermediate Member
Username: Bierview
Post Number: 343
Registered: 03-2003
Posted From: 67.81.178.93
| | Posted on Sunday, February 03, 2008 - 10:28 pm: |
|
I had my carboy with 1007 bubbling quite nicely in a cool location at 64 degrees. I had to leave for the night and when I returned 24 hours later the temp was 49. I've now moved it to a warner location. What can I expect if any in off flavours? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 8461
Registered: 01-2002
Posted From: 24.57.225.170
| | Posted on Monday, February 04, 2008 - 12:49 am: |
|
Wyeast 1007 is probably the most cold tolerant of all ale strains. I know for a fact that it will ferment at 50 F. Bierview, I doubt there will be any effects of your temporary cool-down apart from perhaps an extra day or two for fermentation to complete.
(Message edited by BillPierce on February 04, 2008) |
Mike A.
Intermediate Member
Username: Mike_a
Post Number: 433
Registered: 10-2003
Posted From: 71.171.25.216
| | Posted on Monday, February 04, 2008 - 12:54 am: |
|
Just pitched 1007 into Santa's Helper, only got to 1.060 for 5 gal. Should be good though in my basement at 58 F. |
Bob G.
Intermediate Member
Username: Brewerbob
Post Number: 405
Registered: 06-2002
Posted From: 76.252.250.72
| | Posted on Friday, February 22, 2008 - 01:37 am: |
|
I find WLP011 Euro Ale yeast allot more mellow than WLP029 German Ale/Kolsh and WLP036 Dusseldorf Alt yeast.
I don't remember the cross references between White Labs and Wyeast and there lies the rub. White labs Euro might be Wyeasts German Ale strain. I just know what works best for the Alts I make. Denny the Alts you had tasted and liked from me are using WLP011 Euro Ale yeast. |
Denny Conn
Senior Member
Username: Denny
Post Number: 6649
Registered: 01-2001
Posted From: 140.211.82.4
| | Posted on Friday, February 22, 2008 - 05:41 pm: |
|
Yeah, but they were good anyway, Bob!  |
Tom Fries
Junior Member
Username: Tfries
Post Number: 65
Registered: 12-2003
Posted From: 208.83.194.89
| | Posted on Saturday, February 23, 2008 - 06:29 am: |
|
Hey Bob, did you ever find the stuff you needed to brew the Sapphire Snow? I used WY1007 on that one with a long, cool ferment (55 F). |
Bob G.
Intermediate Member
Username: Brewerbob
Post Number: 408
Registered: 06-2002
Posted From: 76.252.250.72
| | Posted on Saturday, February 23, 2008 - 06:38 pm: |
|
Yes Tom, I have. North Country Malt has it for 1.43 a lb sans shipping. Now I just need to find some Sapphir hops. Any good sub for that? I've got plenty of Spalt Spalter. |
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