https://winning-homebrew.com/dusseldorf-altbier.html
It’s very important that you use an altbier yeast if you want to get these defining characteristics. Mash at a low temperature, around 149-150°F (65-66°C) to get a very fermentable wort. Ferment cool, at around 60°F (16°C) and allow for at least a month of cold lagering to mellow the beer and allow the yeast to consume the unwanted byproducts of fermentation. Since the beer ferments so well and attenuates fully, to get the touch of residual sweetness that is appropriate in this beer, you can use a Crystal or Caramel malt which will leave some sweetness and body in the finished beer. Caramunich is a good choice, but keep the percentage low, at around 5% so it doesn’t seem too sweet. There is nothing you can do about residual brewing sugars left that are unfermentable. No amount of lagering will reduce them, so err on the low side for your crystal malt addition.
Fermentables
48% - Munich Light - DE
2.5565
37
6
Mash
39% - Vienna - DE
2.0868
37
4
Mash
3% - CaraMunich II - DE
0.1459
34
46
Mash
3% - CaraAroma - DE
0.14
35
130
Mash
7% - Table Sugar - Sucrose - US
0.3653
46
10
Mash
Hops
Saaz
36
Pellet
Boil
90 min(s)
2.8
11.2
Hallertauer Mittelfrüh
33
Pellet
Boil
90 min(s)
4.5
16.5
Saaz
15
Pellet
Boil
15 min(s)
2.8
2.2
Yeast
White Labs German Ale/Kölsch WLP029
75%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.It’s very important that you use an altbier yeast if you want to get these defining characteristics. Mash at a low
2.temperature, around 149-150°F (65-66°C) to get a very fermentable wort. Ferment cool, at around 16°C
3.and allow for at least a month of cold lagering to mellow the beer and allow the yeast to consume the
4.unwanted byproducts of fermentation. Since the beer ferments so well and attenuates fully, to get the touch of
5.residual sweetness that is appropriate in this beer, you can use a Crystal or Caramel malt which will leave
6.some sweetness and body in the finished beer. Caramunich is a good choice, but keep the percentage low, at
7.around 5% so it doesn’t seem too sweet. There is nothing you can do about residual brewing sugars left that
8.are unfermentable. No amount of lagering will reduce them, so err on the low side for your crystal malt addition.
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