Batch #14: Northern Brewer's Early 2002 Altbier (#2)

Since it was so good last time, I thought I'd give it another shot. This was also the first batch from bulk grains with my new grain mill :-)

Recipe

Grain Bill

4 lbs. Durst Pilsener
4 lbs. Durst Munich
4 oz. Durst Dark Crystal

Hops

1 oz Hallertauer Hersbrucker (4.4% AA) @60 min.
1 oz Hallertauer Hersbrucker (4.4% AA) @45 min.
1 oz Spalt (4.1% AA) @15 min.
1 oz Spalt (4.1% AA) @5 min.

Yeast

Wyeast 1007 XL pack with a 1.5qt starter. By sheer luck, it was pitched at high krausen.

Mash

Single Infusion, 90 minutes at 150F.

Vitals

OG: 1.046
FG: 1.012
Calculated IBUs: 44
Carbonation: 4.25 oz corn sugar (about 2.75 volumes)

Timeline

Brew day: February 9, 2003

12:25 pm: Mash in @ 148-150F
1:55 pm: Begin recirculation and draw off first batch (1.5 gal collected).
2:05 pm: Add 5.5 gallons of 175F water, and mix.
2:10 pm: Run off second batch (about 7 gallons total collected).
3:35 pm: Boil!
4:35 pm: Add first Hallertau.
4:50 pm: Add second Hallertau and Irish moss.
5:20 pm: Add first Spalt and chiller.
5:30 pm: Add second Spalt.
5:35 pm: Chill.
5:52 pm: Chilled to 60F, whirlpool and let settle.
6:05 pm: Begin racking to primary.
6:45 pm: Done with clean-up.

Fermented at 52-56F, about 24 hours to high krausen.

Racked to secondary February 19, SG 1.018. Washed yeast.

Moved to 48-52F basement February 24.

Measured S.G. 1.012, March 23.

Bottled April 5. 12 22-oz + 29 12-oz bottles.

Tasting notes

04/28/2003

Compared to the next batch (which was the point of this infusion-decoction experiment, after all), this beer is much lighter and crisper, with dramatically less malt sweetness. I think I'm convinced that the decoction made a lot of difference in this case. The results are quite different.

All of which is not to say this beer is lackluster. It's very drinkable, but with enough character to enjoy if you want to drink slowly. The flavor is light, crisp, smooth, and toasty, with a bitter, spicy finish, and a spicy, floral, lightly toasty aroma.

06/26/2003

This has improved and become more alt-y with age. Medium copper color, with ample carbonation and respectable white head. Aroma is of strong lightly toasty munich malt, with a touch of spalt spiciness. Mouthfeel is light and creamy, with a good bit of sparkling carbonation. Flavor matches the aroma, firm munich malt foundation plus a little hop spiciness, balanced by an earthy clean bitterness. Finish is quite dry and crisp. There is little in the way of residual sweetness, only the sweet-suggesting taste of munich malt.

A little light for the style, but the bitterness is suitably assertive. Munich malt dominates the aroma and flavor, and the late hops are noticeable and pleasant, but not assertive. Other than the color (and maybe the carbonation level) it's definitely to style.

07/27/2003

Deciding which to send to state fair contest

At this point, this beer and the next batch are all but indistinguishable. They have the same appearance, same color, and any previously noted differences in mouthfeel and finish have disappeared. They were probably due more to the month difference in age than any change in process.

The only difference between the two seems to be in aroma. The decocted version has a slightly mellower aroma than this one, so the malt isn't as evident. Both have an up-front bitterness, a smooth munich flavor, and a dry finish. Decision: it doesn't matter which one I send. I'll send the batch I have more bottles from when I do the drop-off. In the event of a tie, the decocted one.

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