Dusseldorfer Altbier

Classification: alt, German ale, extract

Source: Rex Saffer (saffer@stsci.edu), r.b.c., 3/27/95

I made 4 5-gallon batches of Dusseldorf Altbier using Yeast Labs liquid yeast culture #A06, propagating the starter each time. They came out fantastic!! With nearly 100 extract batches under my belt (literally!) I think they were some of my best beers ever. I bottled the last of them at the end of November and I have none left.

In my experience, the Yeast Labs cultures take a day or two, sometimes longer, to get going, but once active, they propagate in less than a day. If I can't brew when they are getting ready, I just pop the starter with its airlock affixed in the refrigerator until I have time to brew. I like to make several batches from one culture so as to spread out the higher cost of the liquid yeast.

Ingredients:

5 pounds, IREKS Munich Amber unhopped malt extract
3.3 pounds, M&F Amber unhopped malt extract
3/4 pound, Crystal malt 40 Lovibond
1/8 pound, Black patent malt
1/3 pound, Chocolate malt
1-1/4 ounce, Northern Brewer leaf hops; 10% alpha
3/4 ounce, Tettnager leaf hops; T, 4.5% alpha
1/2 teaspoon, Irish moss
Yeast Labs #A06 Dusseldorf Altbier liquid yeast

Procedure:

Crush grains, steep 20 min. in grain bag in 10 qt. 155 deg. F. H2O, drain & wring out. Add 1/2 oz. NB + 1/4 oz. T, bring to boil. Remove from heat, add malt extracts, bring to boil for 60 min. At 30 min. add 3/4 oz. NB + 1/2 oz. T, Irish moss. No aroma hops. Force chill to 70 deg. F, sparge, pitch 1 qt. yeast starter.

Specifics:

OG: 1045-1050
FG: 1015-1018
IBU: 35