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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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pepindavid
Joined: 19 May 2016 Posts: 2
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Link Posted: Thu May 19, 2016 12:25 pm Post subject: |
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I was planning of doing something similar in a few months (I was thinking of something like the Sticke Alt from Les Trois Mousquetaires, which seems to be a bigger version of Altbier). I may give this recipe a shot.
Anybody ever tried to brew an Altbier with a Kölsch yeast?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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pepindavid
Joined: 19 May 2016 Posts: 2
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Link Posted: Fri May 20, 2016 12:46 am Post subject: |
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Thanks!
I'm using Brulosophy's idea on yeast harvesting: I am overbuilding a starter (by roughly 100 billion cells), and keeping that aside for next brew. I did that with WLP001 for my last three brews, and it went really well. I only brewed 6 batches so far in my homebrewing "carreer", but I feel that I am making progress quickly. My last batch was a slightly modified Electric IPA, and it is hands down my best brew so far. It may have something to do with the fact that it was my first brew with controlled fermentation temperature.
I'm brewing a Köslch next week (your recipe...!), with Wyeast 2565. I was then planning to do an American Wheat with the same yeast (my summer brew), and then an Altbier, or Sticke Alt. So it will take a few months before I get to this one. I am just doing a lot of research in advance, trying to grasp the "idea" behind the beer I want to brew. With so many styles to choose from and the fact that I can only brew about once a month, choices are not easy to make!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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jphussey
Joined: 17 Oct 2012 Posts: 171
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Link Posted: Fri Nov 18, 2016 3:11 pm Post subject: |
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This might have to be my first recipe when I finish my setup in the next week or two...I LOVE this beer style. Lived in Germany the past 2 years and I had a crate on hand always!
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Topdollar
Joined: 20 Aug 2015 Posts: 65
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Link Posted: Thu Aug 30, 2018 1:59 pm Post subject: |
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Hey Kal (or anyone who has brewed with this strain before):
I'm on day 5 of fermentation @ 60F - OG was 1.055 and I'm currently down to 1.028. Plan is to ramp up to 70F when I hit 1.017 or so, but unfortunately I have to travel for the next 3 days. I'm assuming the relatively slow fermentation is due to the low temp - looking for suggestions to see if I should ramp it up prior to leaving or let it sit. Thoughts?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Topdollar
Joined: 20 Aug 2015 Posts: 65
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Link Posted: Thu Aug 30, 2018 9:06 pm Post subject: |
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kal wrote: | Assuming you pitched the recommended amount of yeast and it’s healthy, I’d leave it as is until you get back in 3 days. It’ll be fine. You can ramp it up after it hits terminal gravity if you don’t have any other choice.
Kal |
Thanks Kal. Made a starter and pitched at high Krausen.... We'll see what it's like when I get back!
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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Fal
Joined: 29 Dec 2014 Posts: 70
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Link Posted: Tue Jan 29, 2019 12:34 am Post subject: |
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I'm shocked there aren't more reviews here. Sure it's not a trendy new IPA or anything, but this beer is just plain good. Distinctly German. It's very crisp, dry, and light taste for it's color. Very slight caramel. This has an easy recipe, quick turn around time, and low cost. The ONLY drawback is it's a session beer that you can drink by the liter (or 2), so it doesn't last long.
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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potasken
Joined: 16 Sep 2018 Posts: 7 Location: Michigan
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Link Posted: Tue Jan 21, 2020 1:18 am Post subject: Recipe clarification. Altbier |
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Kal,
I was in Dusseldorf this past October and had the opportunity to indulge a few altbiers. My friend who lives in Germany will be visiting in March and I thought it would be a great idea to brew up a batch according to your recipe. Can you clarify the grain bill please. The amounts and percentages seem not to match. The pilsner malt is listed at 80% of the bill but it looks like 68.27%. Are the percentages just off or should there be more pilsner malt listed? I calculate an original gravity of 1.049 with the amounts listed so, I am assuming the percentage is listed at 80% in error.
Thank you sir!
Ken...
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11121 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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