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Friday, November 28, 2014

Halter Top Altbier, Dusseldorf Style Altbier

Hello all! Sorry it's been a while since I brewed, but I'm back! I decided to brew one of my favorite styles, Dusseldorf Style Altbier. Malty and hoppy this a great style that is usually balanced and in my opinion is great when you find a good one. There are a few local breweries here in Colorado that make great ones. Grimm Brothers out of Loveland, CO, Prost Brewing out of Denver, CO, and Kokopelli Brewing out of Westminster, CO, just to name a few.





Here is a picture of the pre-boil wort. I wish you could smell this! Big, big, malt and grain aromas!














Here is the boil underway. 90 minutes of rapid boil to drop out proteins and trub. (Grain fragments and sediment.)














And the cooled wort racked to the primary fermenter. Starting to get some airlock activity after 5 hours of adding the yeast.









The recipe original gravity was predicted at 1.048. Actual measured original gravity is 1.046 which should place the ABV around 4.8%, which makes for quite a quaffable brew. 

This is one of my recipes that I keep tweaking in hopes that I'll nail it down soon! I think I'm getting very close. I chose some different malts to get a bigger malt flavor and aroma, and also increased the hops to get a little more bitterness to balance out the malt. I'll post when I rack to secondary which will be in 1-2 weeks and I'll check the gravity at that time.  

Thanks for reading!

PROSIT!

Steve