Since the blogosphere is abuzz over whether Barack Obama is a sexist, and whether the word “periodical” has anything to do with menstruation (hint: it doesn’t), I’ve decided to disengage from the conversation: I’ve said my piece over at brendancalling and that’s that. It’s a sad day when progressive and liberal bloggers act like Freepers.
Instead, I’m trying a new style: altbier.
The Germans are known for their crisp lagers, but lager yeast didn’t come along until the mid-1800s (first used in America in Philadelphia PA, near where the remains of Ortliebs Brewery stands today). Before that, like everyone else, the Germans made ales. Alt (or “old”) is one of the few remaining German ale styles, yet like lagers, it’s conditioned at colder temperatures. The cold temperatures give the beer a certain clarity and smoothness.
I’m not sure if I have the patience to age mine for up to 4 months, but I’m not too worried about it: the recipes I’ve found on line have secondary fermentation times that begin with as little as 2 weeks. Join me below for this experimental recipe…
I plan to use:
1/2 pound Crystal Malt(60 Lovibond)
1/2 pound Munich malt (11 Lovibond)
4 oz chocolate or black patent malt
6-9 pounds of pale malt extract
1 oz Perle hops, at 1 hour
1 tsp Irish Moss, at 15 minutes
1 oz hallertau, at 5 minutes
Wyeast 1007, German Ale Yeast
Boil three gallons of water the night before brewing and let cool in the fermenter.
Steep the crystal, munich, and chocolate malts in 3 gallons of 165 degree water for half an hour.
Add your extract and bring to a rolling boil. Add the perle hops and set the timer for 1 hour. Follow the rest of the directions for hops and irish moss additions.
After the hour is up, cool the wort to 70 degrees as quickly as possible, and add to the fermenter (you may have to dump out a little of the cool water). Pitch the yeast and allow to ferment for about a week.
Rack to the secondary fermenter, and ferment another 2 weeks to four months at about 50 degrees or lower (that extra fridge comes in handy here). Bottle or keg.
I think this one is going to be a truly special beer. Tomorrow we tap our ESB. My tummy can’t wait!
