Sticke Rye Alt

Keith · Post by **Keith** » Fri Jan 09, 2015 1:07 am

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

Ruby · Post by **Ruby** » Fri Jan 09, 2015 8:05 am

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......

Post by **RubberToe** » Fri Jan 09, 2015 8:21 am

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?

Keith · Post by **Keith** » Fri Jan 09, 2015 8:22 am

Thanks Ruby. Will look at those.

Keith · Post by **Keith** » Fri Jan 09, 2015 8:24 am

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

jeffsmith · Post by **jeffsmith** » Fri Jan 09, 2015 9:32 am

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

mumblecrunch · Post by **mumblecrunch** » Fri Jan 09, 2015 11:23 am

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?)

Keith · Post by **Keith** » Fri Jan 09, 2015 11:36 am

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.

Keith · Post by **Keith** » Fri Jan 09, 2015 11:47 am

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.

Post by **RubberToe** » Fri Jan 09, 2015 1:32 pm

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

Sent from the brew timer

Keith · Post by **Keith** » Fri Jan 09, 2015 2:32 pm

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.

Post by **RubberToe** » Fri Jan 09, 2015 2:40 pm

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.

amartin · Post by **amartin** » Fri Jan 09, 2015 3:42 pm

What kind of mash are you doing?

Keith · Post by **Keith** » Fri Jan 09, 2015 3:46 pm

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.

Keith · Post by **Keith** » Fri Jan 09, 2015 3:47 pm

amartin wrote:What kind of mash are you doing?

BIAC Temp mash @ 148F

Edited, fat fingered temp.

Keith · Post by **Keith** » Fri Jan 09, 2015 3:52 pm

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:

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