Home of the BrewNosers

Just threw some numbers together. How does this look for a rough 5 gallon Sticke Rye Alt?

4.5lbs pilsner
2 lbs Rye
1.5lbs munich
1.5lbs vienna
.75 Caramunich III
1oz black patent

.5oz Warrior @ 90 FWH
.5 oz Saaz @ 20 minutes
1oz Saaz @ 5 min

I am far from an expert on using rye, as I've only used it once and with it only taking around 12-15% of the total bill. With nearly 25% rye in your grain bill, you might need some rice hulls to keep the mash from sticking? Other than that, it looks pretty well balanced brew with a spicy, toffee malt profile. Mmmmm......

Be careful of the black patent. I'd either replace it with a dehusked / debittered black malt like carafa or just leave it out. Altbier doesn't neccessarily need to be very dark either.

What yeast?

Thanks Ruby. Will look at those.

Haven't looked at the available strains yet. So not sure, and will see about a debittered black malt

I use 20-25% rye malt in my rye saison and haven't had any issues with stuck mashes. YMMV.

Keith, don't you use a bag in a cooler to mash? If you do my understanding is that stuck mashes aren't so likely to be an issue, certainly wasn't a problem for my Advent beer which was 35% white wheat (of course I found this out after I bought a pound of rice hulls...which reminds me: anybody want a pound of rice hulls?)

Yea I use a rectangular cooler to mash in with a bag. Glad to hear it shouldn't be an issue. I'll be sure to mix the grains well tho.

RubberToe wrote:Be careful of the black patent. I'd either replace it with a dehusked / debittered black malt like carafa or just leave it out. Altbier doesn't neccessarily need to be very dark either.

What yeast?

I was looking at WLP036, however the Sticke Alt biers tend to be higher gravity and higher IBU than the traditional dusseldorf. So based on that I was thinking of going with WLP029 as WLP036 does accentuate the hops well.

029 is good, just keep it at 15 or 16 degrees C.

Sent from the brew timer

I was just looking into yeast options and came across the below.
http://www.ucanbrewtoo.com/beer-yeast-chart.html" onclick="window.open(this.href);return false;

(Dusseldorf Altbier) -Safale US-05- -WLP036- -WY1007

I was hoping to not have to order yeast in since I have an abundance at home. Anyone have experience brewing a Alt with US-05? I vaguely recall that being the yeast the Festa Alt shipped with.

05 will be ok if that's what you have. I've actually won a bronze medal with a US-05 alt before. Just try not to let it get peachy.

What kind of mash are you doing?

RubberToe wrote:05 will be ok if that's what you have. I've actually won a bronze medal with a US-05 alt before. Just try not to let it get peachy.

yea I'll probably ferment it around 18-19 to avoid the beach off flavors that come with 16-17.

amartin wrote:What kind of mash are you doing?

BIAC Temp mash @ 148F

Edited, fat fingered temp.

Recipe: Altbier
Brewer: Keith Forbes
Asst Brewer: Mike Orr
Style: Düsseldorf Altbier
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 59.08 l
Post Boil Volume: 49.09 l
Batch Size (fermenter): 44.00 l
Bottling Volume: 38.00 l
Estimated OG: 1.049 SG
Estimated Color: 12.6 SRM
Estimated IBU: 52.8 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 77.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
66.42 l Altbier, Cali Common, ESB, Irish Red, Am Water 1 -
13.14 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
8.14 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 4 -
7 lbs Bohemian Pilsner (2.0 SRM) Grain 5 30.6 %
4 lbs Munich Malt (Type I) (9.0 SRM) Grain 6 17.5 %
4 lbs Rye Malt (4.7 SRM) Grain 7 17.5 %
4 lbs Vienna Malt (3.5 SRM) Grain 8 17.5 %
3 lbs 8.0 oz Caramunich Malt (56.0 SRM) Grain 9 15.3 %
6.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 10 1.6 %
1.00 oz Warrior [17.00 %] - First Wort 90.0 min Hop 11 33.4 IBUs
4.00 oz Saaz [3.60 %] - Boil 20.0 min Hop 12 14.6 IBUs
4.00 oz Saaz [3.60 %] - Boil 5.0 min Hop 13 4.8 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 14 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 22 lbs 14.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 66.42 l of water at 154.8 F 148.0 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes: