Andrew Clark’s (Queensland) Düesseldorfer Altbier

Score: 38/50 (6 gallons/23 L, all-grain) OG = 1.053   FG = 1.014 IBU = 46.8 SRM = 7  ABV = 5.2%; Brewhouse efficiency: 73%

Ingredients:

  • 11 lb. (5.0 kg) Weyermann Munich II malt
  • 12.3 oz. (0.35 kg) wheat malt
  • 1.1 oz. (30 g) Spalter hops (3.3% alpha acids) for 60 minutes (11.2 IBU)
  • 1.4 oz. (40 g) Pacific Hallertauer hops (New Zealand) (5.3% alpha acids) (21.5 IBU)
  • 1.1 oz. (30 g) Spalter hops (3.3% alpha acids) for 30 minutes (8.6 IBU)
  • 1.1 oz. (30 g) Spalter hops (3.3% alpha acids) for 15 minutes (5.5 IBU)
  • Nottingham dried ale yeast (1 packet)

Step by Step:

Mash with 5.3 gallons (20 L) of 167 °F (75 °C) water to give mash temperature of 154 °F (68 °C) for 60 minutes, heat to 172 °F (78 °C) for 10 minutes. Sparge to give 7.9 gallons (30 L) in boiler. Boil for 60 minutes, adding hops at indicated times. Ferment at 61 °F (16 °C) for 10 days. Rack to secondary at 40 °F (4 °C) for 5 days, bottle and condition at room temperature for 2 weeks. Age at 40 °F (4 °C) for 2 months.

Courtesy Brew Your Own Magazine Issue Mar/Apr 2009