Zum Uerige or Sicke altbier extract recipe?

[djavet]

Hello

I've a Wyeast German Ale and wich brew next week an altbier, in fact a zum uerige or a sticke altbier.

Do you have an extract recipe for this?

Thx in advance for your help.

Regards, Dom

[mysterio]

I could give you the recipe for Dusseldorf Altbier from the book 'Brewing Classic Styles' if that's any use. I've tried several of the recipes from the book and they're good.

For 7 US Gallons

OG: 1.050
FG: 1.013
IBU: 45
Colour: 27 EBC

Extract:
Pilsner LME - 2.76kg
Munich LME - 0.59kg

Steeping Grains:
Aromatic malt: 0.45kg
CaraMunich: 227g
Carafa Special II: 85g

Hops:
Magnum 13% AA, 60min : 23g
Tettnang 4% AA, 15 min: 14g

Yeast:
White Labs WLP036 or Wyeast 1007 or Safale US-05

Build an appropriate starter and ferment at 16C, lager for 4 weeks, carbonate to 1.5 to 2.5 vols of CO2.

[djavet]

Extract:
Pilsner LME - 2.76kg
Munich LME - 0.59kg

Thx for your reply.
I've access only to Brewferm dry extract malt.
Where you do find this liquid malt, it's from Weyermann?
From Weyermann I've found :
- Weyermann Pilsner (Light) Liquid Malt Extract
- Weyermann Munich Amber Liquid Malt Extract

For me it's not so easy to find liquid malt from Weyermann (and not so easy to have the right weight) and keep the rest.

Regards, Dom

[steve_flack]

Mysterio probably brews the recipes he's tried all-grain. The recipe he posted is directly from the book. I've brewed that recipe (again as all-grain) and it's excellent.

[mysterio]

Aye, sorry, I primarily brew all-grain so I don't know much about where to source extract.

As a guess, I'd say you could replace the extract with whatever fresh extract you can get your hands on, and if you can't get fresh liquid extract, just use the best dry extract you can get. I think dry stores better than liquid.

So, if you can only get the Brewferm dry extract just use 2.7kg of that (slightly less weight because you're using dry rather than liquid which contains some water). But keep the steeping grains the same.

This is just my opinion but I think you'd get away without the Munich malt in the altbier. I don't remember alt biers having a huge amount of Munich malt character. Also they have very little caramel flavour which belies the colour of them.

Also, Uerige, is that the one in the Alt Stadt with the stand up tables outside? They were very bitter if I remember correctly, that seems to be reflected in the recipe I posted.

[bconnery]

I made the following mini-mash alt a while back and it was very nice.
The trick for mine is to follow brewing techniques well for the style. It needs to be fermented fairly cold and have a period of cold conditioning.
I don't have the details to hand but if you haven't already read about the style and methods for it.
I would stick to mainly the german hops for this, particularly Spalt if you can.

I used 1kg munich malt in a mini-mash. I think it is better for it but if you can't then I would use more extract and up the specialty grains a little.
I'm assuming you can get some specialty grains? If not then you will be hard pressed to make an alt..

One alt fan who tried this suggested that he would reduce the chocolate malt in favour of more carafa or caramunich but by his own admission he's not much of a chocolate malt fan so go with what you like...


Batch Size: 22.50 L
Boil Size: 5.00 L
Estimated OG: 1.048 SG
Estimated Color: 46.2 EBC
Estimated IBU: 50.8 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
800.00 gm Light Dry Extract (15.8 EBC) Dry Extract 18.91 %
1500.00 gm Extra Pale Liquid Extract (5.9 EBC) Extract 35.46 %
1000.00 gm Munich Malt (17.7 EBC) Grain 23.64 %
300.00 gm Caramunich Malt (110.3 EBC) Grain 7.09 %
200.00 gm Wheat Malt, Ger (3.9 EBC) Grain 4.73 %
150.00 gm Chocolate Malt (886.5 EBC) Grain 3.55 %
100.00 gm Caramel/Crystal Malt -120L (236.4 EBC) Grain 2.36 %
80.00 gm Carafa Special II (811.6 EBC) Grain 1.89 %
70.00 gm Spalter [4.50 %] (60 min) Hops 26.5 IBU
30.00 gm Northern Brewer [8.50 %] (60 min) Hops 21.5 IBU
20.00 gm Spalter [4.50 %] (10 min) Hops 2.7 IBU
100.00 gm Malto-Dextrin (2.0 EBC) Sugar 2.36 %

[djavet]

Excellent!
A lot of thx. I can find specials grains. No problem to do a partial mash.

I will take the recipe and make a few adjustement to my stuff and will post it for your comments.

A friend of mine will give me a freeze for the timeto ferment cold.

Dom

[djavet]

Here's my contribution with a variante:
Zumm Zumm
7-C Düsseldorf Altbier



Size: 19.31 L
Kettle: 22 L
Efficiency: 0.0%
Attenuation: 75.0%
Calories: 169.96 per 12.0 fl oz

Original Gravity: 1.051 (1.046 - 1.054)
|==================#=============|
Terminal Gravity: 1.013 (1.010 - 1.015)
|================#===============|
Color: 29.0 (13.0 - 17.0)
|==============#=================|
Alcohol: 5.02% (4.5% - 5.2%)
|===================#============|
Bitterness: 64.43 (35.0 - 50.0)
|================================|

Ingredients:
2.7 kg Dry Light
250 g Munich TYPE II 17EBC
150 g Melanoidin Malt
200 g Caramunich® TYPE I 100EBC
40 g Carafa® TYPE III 1300EBC
55 g Spalt Select (8.0%) - added during boil, boiled 60 min
15 g Spalt Spalter (8%) - added during boil, boiled 15 min
7 g Irish Moss - added during boil, boiled 15 min
1 ea WYeast 1007 German Ale
20 g Spalt Select (8%) - added dry to secondary fermenter

What do you think about?

Dom

[bconnery]

I wouldn't dry hop the beer myself. This is not a style known for a massive hop aroma.
The colour seems high but I don't think that is too important.
Although the bitterness is marked as high for the style I've tasted homebrewed alts at around that level of IBUs and it works well...

I think you've got something alright there...
Maybe drop the caramunich a little...