Inspired by the past few weeks of Octoberfest activities in Philly we decided to brew our first Dusseldorf Altbier. Even though an Altbier is considered a “lagered” ale, we will allow primary fermentation to happen around 65-70° and prior to racking we’ll cold crash and leave our secondary carboy in the fridge for a few weeks. Then we will sample and make any necessary adjustments to hopefully make this beer a staple in our brewing cycle. If your interested in creating your own Altbier, check out the recipe below.
Fun Fact: “Alt” means “old” — an allusion to the old style of brewing, before lager. The modern altbier acquired its name only in the 1800s, when this Düsseldorf original became threatened by the “new” beer — the lagers of Bavaria and Bohemia. The first lagers had been pioneered in Bavaria in the 16th century but they became ubiquitous in Continental Europe only in the 19th century. Before that time, in Düsseldorf, altbier was just bier. (Dusseldorf Altbier:Style Profile, Brew Your Own)
Fermentable – Light LME (3lbs), Pilsner (4lbs), Munich (2lb), Vienna (.5lbs), Chocolate Malt (.25lbs)
Hops – Bitter: Spalt(1oz); Aroma: Spalt (2oz)
Estimated ABV: 4.5-5%
Estimated IBU: 36ish