OG = 1.044-1.048
FG = 1.008 - 1.014
ABV = 4.5 - 5.0 %
IBU = 28 - 40 (medium to high)
Color = 16 - 19 SRM (dark amber - dark brown)
Body = light - medium
Dusseldorfer Alt should have a distintive bitterness, no hop aroma, no to low hop flavor, no diacetyl.
Malts used: Pale 2-row, Vienna, Munich, Crystal, Chocolate, Black and Wheat.
Hops used: Hallertau, Tettnang, Saaz.
- This recipe yields 23 liter (6 US gallon).
- Brew House Honey beer kit. (This kit has an OG of 1.047, 18 IBU, has a pale golden color and is made of Pale and Honey malts and Hallertau Hops.
- 250 gr Crystal malt L=40.
- 250 gr Honey malt L=15.
- 85 gr (3 oz) Chocolate malt.
- 28 gr (1 oz) Black malt.
- 2 oz Hallertau (3.7 %).
- White Labs WLP029 German Ale/Kolsch yeast.
- 200 gram corn sugar for priming.
- Crack the grains and steep in 6 liter of water for 30 minutes @ 65 °C.
- Remove grains and bring to a boil.
- Add hops and boil for 60 minutes. After boil cool down as quick as possible.
- Add Brew House beer kit to primary fermenter, add freshly boiled wort and top off with water to the 23 liter mark.
- Pitch yeast when wort is between 20 - 24 °C.
- Ferment @ 19 - 21 °C.
- Rack to secondary when fermentation slows down (± day 5).
- Move to cold storage (± 4 °C) when fermentation is over and beer starts to clear (± day 14).
- Lager for 3 - 4 weeks.
- Bottle with 200 gr priming sugar.
- Age for 4 weeks in the bottle.
- OG = 1.050, FG = 1.011, ABV = 5.1 %.
Dusseldorfer Altbier is a style of beer that originated in the Dusseldorf-region of Germany.
Altbier - which means 'old beer' in German - refers to the period before brewers started to make lager fermented beers. Alt is an ale fermented beer and after fermentation, the beer is lagered (cool stored), leading to a cleaner, crisper beer than is the norm for some other top-fermented beers such as British ales.