Batch #41: Alt
An attempt at a 100% Munich-malt alt, bittered like
an IPA and fermented with American Wheat (i.e. Zum
Uerige strain, according to most sources) to keep
from being sweet. This was the third batch brewed
using a pump to move wort from the mash tun to my
converted sanke kettle. As you can see from the
notes, I still haven't learned to eyeball volumes,
and I have an efficiency problem to work out :-(
- 18 lbs Durst Munich 20 EBC (light)
- 2 oz. Perle (7% AA) @60 minutes
- 4 oz. Spalt (3.8% AA) @60 minutes
Wyeast 1010 American Wheat yeast, 3 quart starter.
Single infusion, 65 minutes at 152F.
- OG: 1.040
- Calculated IBUs: 56
Brew day: October 26, 2004
Fermented in low 60s. Yeast was a fairly flocculent top-cropper, making it
easier to collect yeast for the next batch.
- 1:05 Mash-in at 152F.
- 2:10 Begin sparge.
- 2:30 Finish sparge.... oops, way too fast.
- 3:15 Boil!
- 3:30 Add hops.
- 4:00 Add whirlfloc.
- 4:30 Flame-out, begin chill and transfer.
- 4:55 Done transferring, about 11-12 gallons collected (?)
- 5:05 Pitched, OG 1.038-1.040 (?)
- 5:15 Done with clean-up.
Kegged November 6, 2004. Excess filled about 10 bottles, primed with primetabs.
[I sneaked a bottle of it a couple days ago, and was
pleased enough to forget to write about it. Here's to
the second bottle]:
Has a deep, crystal clear amber-red color, contrasted by an excellent
white foam. Very picturesque. Toasty malt aroma
is tinged with resiny, perfumy hops that didn't quite
boil out. Nutty, dark toasted malt flavor gives way
to a dry, bitter finish, perfectly preparing the
palate for another sip (or another glass).
Overall, very well-balanced and crisp. Equally good for
quaffing and sipping. Still a little rough around the edges:
hop harshness hasn't subsided, and the mild yeast character
needs to mellow with a little more cool aging. Patience? I'm
sure I have some around here somewhere..... I'll go look for it;
be right back.... <Pfft!> :-)
Finished the first keg. I was going to take a growler
to a New Year's Eve party, but the keg blew after
two pints. I'm now a convert to trimming dip tubes
-- the last bit of beer was crystal clear, avoiding
the yeasty muck that is a blown keg usually....
Flavorwise, it's a great beer for such a disappointing
brewday. Even at 1.038-1.040, it's a very full-bodied,
full-flavored beer. Definitely dry and easy-drinking
overall, but with a full silky-smooth toasty malt
profile, and only a slight astringency in the finish
(probably from the quantity of hops). I'm glad I
did 10 gallons of this, the next keg will probably come
in handy soon.
I finally got a couple bottles of Zum Uerige. I had
previously had a bottle at the Muddy Pig, and some
Sticke from a cask at the Upper Mississipi Mash-Out
2005, but couldn't really taste it side-by-side with
mine in those settings. Now I can, and it's really
shocking how close they are in flavor, since the
recipes are completely different. I was basically aiming
for the same ballpark as Uerige: a crisp, drinkable, bitter
malty session beer. I got quite close.
Visually, Uerige is somewhat darker than mine, and it has
a more caramel malt flavor, rather than the deeply-toasty
Munich flavor. The bitterness level and body are
almost exactly alike. Uerige has a lot more caramel malt flavor,
and I will have to begin experimenting with German crystal
malts.... It might be a side-effect of the extra malt
sweetness, but Uerige also has more apparent yeast
character, probably due to the fact that I fermented mine
at the lower end of the yeast's range, while Uerige
ferments at warmer temps.
All in all, mine was quite pleasing and quite close to
the mark, a good alt in its own right. And you can't
beat the simplicity of the recipe. I'll have to keep
this one around, even while I take stabs at cloning Uerige.
This 100% Munich formula and the pils+caramel+roast Uerige
approach make an equally dry, drinkable, malty beer...
$Id: batch41.html,v 1.3 2005/06/24 04:06:22 chris Exp $