23 replies to this topic

[chadm75]

Having one now made with 1056.  I'm a fan.  I had one around 2 weeks ago and it tasted green just like one made with 1007 or 029.  Tasty stuff now.

 

Recipe share?

[djinkc]

Recipe share?

 

There wasn't much to it as I recall.  Around 65/35  Pils/Munich.  Some chocolate wheat.  Magnum at 60 for about 50 IBUs.  At the office - notes are at home.

[BlKtRe]

I will be brewing my Altbier recipe tomorrow at the local pub for GABF. It will be 1056 at 59-60*. It's weird Denny you might get more crispness from 1007. I don't get any difference since both are neutral and were fermented cold. As a matter of fact the last time we brewed it earlier in the year I had a few native Germans comment on it was the closest to the style they have sampled from a US version. Then again they could of been drunk and just talking. Did make me feel good regardless.

It's on untpad under 23rd St. Brewery Firehouse Altbier if you want to search for it.

Edited by BlKtRe, 29 July 2015 - 02:21 PM.

[denny]

I will be brewing my Altbier recipe tomorrow at the local pub for GABF. It will be 1056 at 59-60*. It's weird Denny you might get more crispness from 1007. I don't get any difference since both are neutral and were fermented cold. As a matter of fact the last time we brewed it earlier in the year I had a few native Germans comment on it was the closest to the style they have sampled from a US version. Then again they could of been drunk and just talking. Did make me feel good regardless.

It's on untpad under 23rd St. Brewery Firehouse Altbier if you want to search for it.

 

Like I said, it could very well be confirmation bias since I have done a blind triangle.  Whatever, 1056 will make a great alt..not many people realize you can ferment it that cold and get it that clean.