Home brewer Tamás Merczel's recipe for gold medal-winning Altbier. He won first place in his category at the 10th anniversary Home Brewers Competition. A less frequently brewed, lesser known, but all the more exciting beer from the city of Düsseldorf. This is a malty, relatively clean flavour profile, very drinkable version. As soon as the first one goes down, you reach for the next one :)
About the style: the traditional beer of Düsseldorf is "Alt", a name that refers to the "old" style of beer (read: using top-fermenting yeast) that was common before bottom-fermenting aces became common. It prevents the isolation of bottom-fermenting yeast strains, although it shares many characteristics with bottom-fermenting ace beers. Many of the best examples can be found in the pubs of the "Altstadt" ("old town") in Düsseldorf.
By default, our recipe packs do not contain any water treatment agents unless specifically stated in the description. If you need water treatment, you can buy it at a discount HERE.
Malts:
3.3kg Viking Münich Light Malt
1.5kg Viking Vienna malt
0.5kg Weyermann Caramünich II
20g Castle hulled Chocolate Wheat (whole in the mash)
Hops (+ boiling time):
20g Saaz - 80 min
10g Sorachi Ace - 60 minutes
20g Sorachi Ace - 0 min
Yeast:
Lallemand Köln
The recipe can be found HERE.
From the recipe pack you can make about 21 litres of beer.
