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I am planning on brewing up a german alt this weekend if time allows. I have enough london ale 111 in the fridge to make one more batch. Would this be a nono as it would turn out to malty for style or could I get away with it?

I think I'd go with something closer to US-05 if it was me. German Ale yeast (Wyeast 1007) is a pretty clean yeast so you'd want to get pretty close to that.

jeffsmith wrote:I think I'd go with something closer to US-05 if it was me. German Ale yeast (Wyeast 1007) is a pretty clean yeast so you'd want to get pretty close to that.

spuds wrote:I am planning on brewing up a german alt this weekend if time allows. I have enough london ale 111 in the fridge to make one more batch. Would this be a nono as it would turn out to malty for style or could I get away with it?

You brewing your own recipe or starting from scratch?
Also I brewed a Festabrew Altbier earlier in the year and that came with US-05 if that helps.

Speaking of which, Jeff how did you enjoy that altbier?

I used us-05. Nice and clean

keithforbes wrote:

spuds wrote:I am planning on brewing up a german alt this weekend if time allows. I have enough london ale 111 in the fridge to make one more batch. Would this be a nono as it would turn out to malty for style or could I get away with it?

You brewing your own recipe or starting from scratch?
Also I brewed a Festabrew Altbier earlier in the year and that came with US-05 if that helps.

Speaking of which, Jeff how did you enjoy that altbier?

Still sitting in my fridge. I have a feeling I'll likely be cracking it this evening.

Altbiers must be in the air! I picked up a vial of WL Dusseldorf from Everwood over the weekend. Just not sure when it's getting brewed.

Made one with US-05, didn't care for it at all, but that has probably more to do with the style than the yeast

Altbier I find are most enjoyable around 5 months after bottling.

Thought I posted this this morning but anyway. Here is the recipe, grains are ground so can't change them.
blabbermouth alt
Original Gravity (OG): 1.052
Colour (SRM): 13.6
Bitterness (IBU): 41.3
54.02% American 2-Row / 3kg
39.68% Munich I /2.2kg
1.8% Caramunich III / 100g
0.9% Chocolate /50g
3.6% Crystal 120 / 120g
1.2 g/l Hallertau Tradition (5.7% Alpha) @ 60 Minutes (Boil) 28g
1.2 g/l Perle (6% Alpha) @ 45 Minutes (Boil) 28g
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 20°c with american ale 1056

spuds wrote:Thought I posted this this morning but anyway.

http://www.brewnosers.org/forums/viewto ... f=8&t=5273

gm- wrote:Made one with US-05, didn't care for it at all, but that has probably more to do with the style than the yeast

Just curious if you remember how long you fermented and conditioned your altbier? I've been reading up in preparation for the brew and they keep saying ferment for 3 weeks at colder than normal, then lager for another 3 at "near freezing".

dean2k wrote:

gm- wrote:Made one with US-05, didn't care for it at all, but that has probably more to do with the style than the yeast

Just curious if you remember how long you fermented and conditioned your altbier? I've been reading up in preparation for the brew and they keep saying ferment for 3 weeks at colder than normal, then lager for another 3 at "near freezing".

I fermented it for 6 weeks (due to lack of time to do anything with it) at around 18 degrees, then bottled. Didn't lager at all. I think this is just a style that I really don't like, picked up a few bottles of Pinkus Alt in Germany this summer and same thing, had hard time finishing them,