Brewfather seems to have water profiles for an Altbier, looks like a range for it being Ca: 50-150, Mg: 0-30, Na: 0-100, Cl: 50-100, SO4: 100-300, HCO3: 40-120. And also a more specific Düsseldorf profile of Ca: 90, Mg: 12, Na: 45, Cl: 82, SO4: 65, and HCO3: 223
@nathdorahy3064
3 жыл бұрын
My first video, followed after watching the homebrew challenge vids. By far one of the most in detail and informative homebrew videos I’ve ever watch. Your approach to brewing is so calculated and organised, it really has peaked my interest. Thanks for the vid, looking forward to the witbier
@MeanBrews
3 жыл бұрын
Thank you! Check out my other videos as well!
@nathdorahy3064
3 жыл бұрын
@@MeanBrews will do 👍
@barrycranston5122
3 жыл бұрын
Excellent, must brew one again.
@MeanBrews
3 жыл бұрын
Thank you sir!
@jimlewis7938
Жыл бұрын
Sorry for the confusion Larry. I am saying will the new heating section work with my existing breweasy kettle? I dont want to purchase a new kettle if i could just pull the heating coil out and plug the two holes.
@aaronramroth
3 жыл бұрын
Love the data and really enjoy your run-through of the styles. Always interested when it pops into my feed. Thanks ! Would also love to see witbier . . .
@MeanBrews
3 жыл бұрын
Witbier will be a good one.
@laurahigle4962
Жыл бұрын
Love your channel, reviews, discussion points. Great stuff! I appreciate it a great deal. Cheers!
@SeanEidge
13 күн бұрын
At 95 % grainbill, pilsner is at 25 % with no Vienna, Munich or Wheat. So what is the remaining 75 %?
@MeanBrews
12 күн бұрын
The official MB recipe uses 67% pilsner and 17% Munich.
@patchworxbrewing4164
11 ай бұрын
Just found this channel, excellent stuff. I'm actually looking at my first Altbier recipe creation. After some research and reading I think I'm pretty good. Cheers man excellent channel
@MeanBrews
9 ай бұрын
Thank you!
@koplandavid
3 жыл бұрын
lets goo. Even if i don't brew all of them. I get to know a new style to me :D
@xenomorph6665
Жыл бұрын
Have you ever heard of Kutcher Alt? Drank this while stationed in Germany.
@MeanBrews
Жыл бұрын
I have not. It's not a style readily available in america
@sebastiaanreynhardt2607
3 жыл бұрын
Why did I stumbled across you only now... Thanks for the good approach to the recipes
@MeanBrews
3 жыл бұрын
Thanks!
@renato7118
3 жыл бұрын
Great !!! One of my favorite style !!!
@MeanBrews
3 жыл бұрын
Glad you like it!
@MalibaFox
Жыл бұрын
What was the reason behind the split in Munich malts?
@MeanBrews
Жыл бұрын
Each of the Munich's bring something different to the table. I like this ratio for my German lagers that call for Munich malts
@grahamhawes7089
Жыл бұрын
Brewed one pretty close to this yesterday, will let you know how it goes! Bubbling away happily at 61 degrees.
@MeanBrews
Жыл бұрын
How did it turn out?
@grahamhawes7089
Жыл бұрын
@@MeanBrews came out excellent, with a nice red color. Definitely going to brew again.
@tkthebrewer6339
3 ай бұрын
Dude these videos are awesome
@MeanBrews
3 ай бұрын
Thanks!
@wepeeler
3 жыл бұрын
Brewing this up today. I should be kegging the Kolsch (from your Kolsch video) in about a week. Hit the numbers on that one perfectly, so really excited. I'll keep you posted!
@MeanBrews
3 жыл бұрын
Awesome!
@wepeeler
3 жыл бұрын
@@MeanBrews I understand the data, but personally, I find it hard not to trust the lab data on the yeast's ideal fermentation temperature. I just finished reading Yeast by Chris White and Jamil Zainasheff, and they make it seem like yeast is super fickle. Even a degree difference swing can change things. I was able to get in contact with Long Trail in VT, and they actually ferment their altbier a touch warmer as well, for the esters. Not sure what yeast they use, or what they start at for fermentation temperature. Either way, I pitched yeast at 7pm, and I was bubbling within 5 hours. I had my temp set at 65, but just lowered to 62. Let's do this.
@wepeeler
2 жыл бұрын
@@MeanBrews Came out pretty good, but I would tweak it some. It's plenty malty, so I would start with a slightly lower OG and target a lower mash temp, to dry it out some more. I'd shoot closer to 1.050 and 148F mash temp. I'll be brewing this up again in a bit, but your OG recipe is quite good. It should just be tweaking from here on out. I would absolutely recommend WLP036 Dusseldorf Yeast. It might be the least tasting homebrew brew I've ever made. SUPER clean and authentic for the style!
@MeanBrews
2 жыл бұрын
@@wepeeler Awesome. BTW 2 other viewers have made this recipe and entered in competition and places 1st and 2nd. web.archive.org/web/20210829143040/enter.sabsosa.com.au/ web.archive.org/web/20210918233809/bluegrasscup.brewcomp.com
@jonthebeau4653
Жыл бұрын
I brewed this beer a couple of months ago and it is drinking spectacularly right now. Thanks for the recipe it is a keeper and I will rebrew it many times in the future.
@MeanBrews
Жыл бұрын
Glad you enjoy it!
@MRW3455
3 жыл бұрын
Thanks for this, I have been interested in brewing one since I found about and brewed a Kolsch. Really appreciate the thoroughness, very helpful, especially to us new homebrew converts. Cheers
@MeanBrews
3 жыл бұрын
Glad it was helpful!
@renato7118
3 жыл бұрын
A question. The brewshop next home brings lallemand or fermentis . What is the best?
@MeanBrews
3 жыл бұрын
Both are great! for this style use Fermentis K97.
@nicksymons635
2 жыл бұрын
I brewed this and took my first taste today....very nice indeed!. Thanks for the recipe!
@MeanBrews
2 жыл бұрын
Awesome! Thank you
@paulb9478
3 жыл бұрын
Just kegged and taste my first altbier using this recipe and it's already amazing. Another great recipe. U need to start a Facebook page for people that make your brews.
@MeanBrews
3 жыл бұрын
Try this one! facebook.com/meanbrews/community/
@MeanBrews
3 жыл бұрын
and make sure and give the recipe a thumbs up on brewfather if you like it! recipe.brewfather.app/eUFsLHlHXnxvGK22G8t14Jbg5uLs1d
@hmmy92
3 жыл бұрын
I am cold crashing to keg. Would be problem if I lager to keg after carbonation? (this is a question for all styles of beers)
@MeanBrews
3 жыл бұрын
No problems. I do this all the time with success
@hmmy92
3 жыл бұрын
@@MeanBrews so in what pressure did you conditioning the keg? In serve pressure eg 10 PSI? Can I leave it unplugged from the co2 tank?
@MeanBrews
3 жыл бұрын
@@hmmy92 I typically condition at 12 psi
@Marceloluizz
3 жыл бұрын
I will brew this beer today and of course Mean Brews is mandatory to build a recipe. TKS!!!
@MeanBrews
3 жыл бұрын
Awesome! Please report back on how it turns out.
@MatthewHerrold
3 жыл бұрын
how did the beer turn out?
@Marceloluizz
3 жыл бұрын
@@MatthewHerrold Just nice but the next time I will use less hop on boil for reduce IBU. @meanbrews guide is quite great.Tks.
@renato7118
3 жыл бұрын
Pretty good recipe !!!! I did It !
@MeanBrews
3 жыл бұрын
Awesome! Send me a picture and I'll put it on my blog. Meanbrews@gmail.com
@TheBMurph43
3 жыл бұрын
I’m so excited! Alt beer is next.
@MeanBrews
3 жыл бұрын
any recipe changes from the data presented?
@TheBMurph43
3 жыл бұрын
@@MeanBrews I’ve never brewed it before. So.. my recipe will more then likely be very similar to the one provided.
@MeanBrews
3 жыл бұрын
did you end up brewing this?
@TheBMurph43
3 жыл бұрын
@@MeanBrewsYes Sir I did. O.G: 1.046 F.G.: 1.12 using Kaiser yeast from Imperial Yeast. It is in the All-rounder under pressure @ 34F for the last 2 weeks.
@TheBMurph43
3 жыл бұрын
I went against the conventional and did a semi quick fermentation schedule. Started cool at 53F for 10 days then ramped to 67F over the course of the next 4-5 days removed the blow off hose and then cold crashed under pressure.
@TheBum732
3 жыл бұрын
There were quite a few changes for this style between the BJCP guidelines of 2008 and 2015, I expect you'll continue to see the style evolve.
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