Dusseldorf Alt NHC 2009

Category 7: Amber Hybrid Beer
Sponsored by Grape & Granary

2009 AHA National Homebrew Competition Gold Medal
Michael Kane, New York, N.Y.

“Dusseldorf Alt”

Dusseldorf Altbier

Ingredients for 7.5 U.S. gallons (28.39 liters)

9.25 lb            (4.2 kg) pale Pilsner malt

2.0 lb             (0.90 kg) Munich malt

1.5 lb             (0.68 kg) aromatic malt

4.0 oz             (113 g) Carafa II malt (mash 2 oz, sparge 2 oz)

1.25 oz           (35 g) Magnum pellet hops, 12.9% alpha acid (60 min)

1.3 oz             (37 g) Hallertau pellet hops, 3% alpha acid (60 min.)

                        Wyeast No. 1056 American ale yeast

                        Forced CO2 to carbonate

                        Whirlfloc to clarify

Original Specific Gravity: 1.060

Final Specific Gravity: 1.016

Boiling time: 90 minutes

Primary Fermentation: 14 days at 60° F (16° C)

Secondary Fermentation: 30 days at 34° F (1° C)

Directions

Mash grains at 150° F (66° C) for 60 minutes. Split Carafa malt between sparge and mash.

Judges’ Comments

“Great malt and the hops come through nicely.”

“Very cleanly brewed, good example of alt. Malt needs a bit more complexity and intensity.”

Runners-Up

Silver Medal: James Todd, Frankfort, Ill., Northern German Altbier

Bronze Medal: Greg Bruen, Troy, Va., Northern German Altbier, Charlottesville Area Masters of Real Ale (CAMRA)