North German Alt - HomeBrewChatter.com Home Brew Forum

christo · 08-03-2009, 02:32 PM

More of an amber lager - and usually in hybrid category, but mine was made with lager yeast. Won a second place ribbon in a very large competition, averaging 38.5 points. The judges only comment was to get a little more malt complexity, though they both noted toast and caramel in their evaluations, which is what the guidelines call for.

This turned out to be a very nice beer. I lagered it extensively, mainly due to no time to keg/brew/etc for several months in early spring. Also used SuperMoss for the first time. Turned out crystal clear accordingly. Just on the bitter side of balanced with nice amounts of caramel, toastiness, and a little Munich "grapenut" flavor in their.

Brewer: Christo
Beer: North German Alt
Style: North German Altbier
Type: All grain Size: 5.2 gallons
Color: 28 HCU (~15 SRM)
Bitterness: 35 IBU
OG: 1.059
FG: 1.012
Alcohol: 6.1% v/v (4.8% w/w)

Grain:
7.5 lb. German Pilsner
2 lb. German Munich
.75 lb. American crystal 60L
.25 lb. Belgian CaraMunich
.125 lb. Carafa Special
11 oz. Light dry malt extract

Mash: 70% efficiency
154F for 4 hrs (mashed during 1/2 day workday).
Boil: 75 minutes SG 1.050 6.2 gallons
IM (super moss) at 15 min.

Hops:
.625 oz. Magnum (13.6% AA, 60 min.)
1.375 oz. Hallertauer Hersbrucker (3% AA, 15 min.)

Yeast: 34/70 from a Helles cake.

Log: 3 weeks primary at 52F. 11 weeks secondary at 46F.

Carbonation: medium carbonation

Tasting: Prettiest beer I think I've ever made. Super clear and a wonderful amber color. Clean lager aroma (no diacetyl or DMS) with hints of munich malt and wiff of noble hops. Just about balanced though falls to bitter side at end. Great malt presence with a hint of caramel and munich dark fruit but the hops dry it out a bit and add a tinge of spicy noble character. Early in the keg it still had some sulfur (which is appropriate to style) but dissipated over time. My brother highly preferred over Alaskan Amber.

Rhoobarb · 11-05-2009, 08:23 PM

Quote:

Originally Posted by christo

... My brother highly preferred over Alaskan Amber.

I'm hanging on to this recipe, as it looks great and I've been searching for something that approximates Alaskan Amber. My wife and I drank a lot of it on our Alaskan cruise last August. I can't get it where I live and have been wanting some!

I'll probably use Wyeast 2206, since I have that on hand, or a Kolsch or Cali Common yeast to make it more of an ale. The Carafa you used, is it Carafa I, II or III?

christo · 11-06-2009, 02:28 PM

That was carafa II, IIRC. It's mainly there for color enhancer.

My brother is out in Seattle, so he gets his fair share of Amber there. Enjoy!

Rhoobarb · 11-06-2009, 02:43 PM

Quote:

Originally Posted by christo

That was carafa II, IIRC. It's mainly there for color enhancer....

Okay, gotcha. Thanks. I have some of the CIII on hand, so I'll probably use that and adjust. I'm hoping I can get this brewed before year's end.

08-03-2009, 02:32 PM	#1
christo 11 to go Join Date: Sep 2008 Location: Savannah, GA Posts: 626	North German Alt More of an amber lager - and usually in hybrid category, but mine was made with lager yeast. Won a second place ribbon in a very large competition, averaging 38.5 points. The judges only comment was to get a little more malt complexity, though they both noted toast and caramel in their evaluations, which is what the guidelines call for. This turned out to be a very nice beer. I lagered it extensively, mainly due to no time to keg/brew/etc for several months in early spring. Also used SuperMoss for the first time. Turned out crystal clear accordingly. Just on the bitter side of balanced with nice amounts of caramel, toastiness, and a little Munich "grapenut" flavor in their. Brewer: Christo Beer: North German Alt Style: North German Altbier Type: All grain Size: 5.2 gallons Color: 28 HCU (~15 SRM) Bitterness: 35 IBU OG: 1.059 FG: 1.012 Alcohol: 6.1% v/v (4.8% w/w) Grain: 7.5 lb. German Pilsner 2 lb. German Munich .75 lb. American crystal 60L .25 lb. Belgian CaraMunich .125 lb. Carafa Special 11 oz. Light dry malt extract Mash: 70% efficiency 154F for 4 hrs (mashed during 1/2 day workday). Boil: 75 minutes SG 1.050 6.2 gallons IM (super moss) at 15 min. Hops: .625 oz. Magnum (13.6% AA, 60 min.) 1.375 oz. Hallertauer Hersbrucker (3% AA, 15 min.) Yeast: 34/70 from a Helles cake. Log: 3 weeks primary at 52F. 11 weeks secondary at 46F. Carbonation: medium carbonation Tasting: Prettiest beer I think I've ever made. Super clear and a wonderful amber color. Clean lager aroma (no diacetyl or DMS) with hints of munich malt and wiff of noble hops. Just about balanced though falls to bitter side at end. Great malt presence with a hint of caramel and munich dark fruit but the hops dry it out a bit and add a tinge of spicy noble character. Early in the keg it still had some sulfur (which is appropriate to style) but dissipated over time. My brother highly preferred over Alaskan Amber. __________________ *Sand Gnat Brewing- the beer with a bite!* Primary: Secondary: Bo Pils, Century Ale (10/10/10BW) Keg: Dubbel, Cream Ale, Late Hop Ale, BGSA Bottled: Wood-aged Belgian Strong, RIS On Deck: BDSA, Schwarzbier, Amer Lager, Black India Pumpernickel Ale, Rauchbier

11-06-2009, 02:28 PM	#3
christo 11 to go Join Date: Sep 2008 Location: Savannah, GA Posts: 626	That was carafa II, IIRC. It's mainly there for color enhancer. My brother is out in Seattle, so he gets his fair share of Amber there. Enjoy! __________________ *Sand Gnat Brewing- the beer with a bite!* Primary: Secondary: Bo Pils, Century Ale (10/10/10BW) Keg: Dubbel, Cream Ale, Late Hop Ale, BGSA Bottled: Wood-aged Belgian Strong, RIS On Deck: BDSA, Schwarzbier, Amer Lager, Black India Pumpernickel Ale, Rauchbier

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