First Brew of the Year - Mein Lustig Freund Düsseldorf-style Altbier

No, I didn't just brew this beer. In fact, I technically brewed it on the last day of 2010 but I'm considering it a 2011 beer in everything but exact date. It was the start of my German beer series. It was my Düsseldorf Altbier.

I have decided recently (back in November 2010) that I was going to refocus and become a better technical brewer. This would allow to effectively get to a point where I could produce a beer exactly as I intended. The first beer to be brewed under this mantra, unfortunately, wasn't until 12/31/10. Fortunately, however, it was my altbier for which I utilized a decoction and a protein rest for the first time. In review of Dornbusch's Classic Style series book on Altbier, he states that a protein rest is imperative to get the correct mouthfeel for this beer, so I employed a rest at 122F for 15 minutes, after doughing in at 1.25qts/pound for this. I then added an infusion to raise the temp to 128F and then pulled a decoction to raise the mash to saccharification a temperature of 153F. I held the mash here for 60 minutes to achieve enzymatic conversion before mashing out.

On looking back at this beer, I feel that it actually has ample body to it, my biggest issue I have with mine is that I went high on the IBUs and hit a calculated 43.1, which didn't seem high. However, in tasting this one, the bitterness is pretty high, though not unpleasant. I'll be interested to see how this one scores. It fermented very clean with a hint of dried fruit and some pleasant hop notes from Hallertauer, though traditionally one would utilize Spalter Spalt hops for this style. There is also a pleasant bready note about the aroma as well. On tasting, there is a great malt character that really props this one up and holds it own against the assertive bitterness. A nice level of hop flavor is present. This is a very solid beer and I'm excited to get some feed back. The lagering has helped this one become more refined as well. This would seem to be a sign of good things to come for my brewing, for sure and this will have to become a staple in my rotation.

Recipe:

5lbs German Munich Malt

4lbs German Pilsner Malt

1.5lbs German Wheat Malt

.1lbs Carafa III Special Malt (for color adjustment)

3oz Hallertauer (4.1%) 90minutes

1oz Hallertauer (4.1%) at KO

Irish Moss for kettle finings

1 Quart Starter of German Ale Yeast (Wyeast 1007)

OG: 1.049

SG: 1.012

ABV: 4.82%

Fermented at 58F