While at Uerige, I "came" up this homebrew recipe. John, one of the brewers there who happens to be a Siebel grad, didn't help me with it. I promise. This is the most popular alt in Dusseldorf and happens to be very bitter with tons of hop character. Sorry for the metric, it's just how we do things here.
Uerige Alt:
for 42Liters (around 11 US gallons) assuming 90% effeciancy
6.72 kg Weyermann Bohemian Pils malt (slightly undermodified)
170 grams Weyermann CaraMunich II
170 grams Weyermann Carafa III
mash schedule: direct heat step mash
infuse at 1:4 ratio to 45C and immidiatly heat to 52C for protein rest. Hold for five minutes.
Heat to 64 and rest for 30 minutes beta rest.
Heat to 72 and rest for 15 minutes. Check iodine before continuing.
Heat to 78 for mash out.
Boil for only 60 minutes with slow boil.
80 grams Hallertau Perle 8.25% at 50 min
20 grams Spalter Spalt 4.75% at 10 min
20 grams Spalter Spalt dry hop in secondary for three weeks at 4C.
Use moderatly hard water, not Seattle tap.
Pitch large amount of Wyeast's 1007 German Ale yeast to 20C aerated wort. Allow to free rise to 26C and hold for 18 hours or when ferment is done. Approx. 77% attenuation. Attempt to follow Reinshietsgebot for show.
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2 comments:
Awesome, thanks for lifting the veil. I am burning a batch of this very beer at home next week.
Prost!
I am gonna blow this thing up using US Perle and French Pils Malt instead.
Or maybe I'll just start with 2-row and stare at it until it voluntarily turns into "Bohemian Pilsner Malt".
Thanks again for the recipe, the 4:1 ratio is money.
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