BCBS Recipe Book – The Alternate (Alt Bier)

One of the things that’s been on your BCBS Board’s punch list for a while is getting some of the club’s award winning recipes posted up on this here website. Well, what better way to start than with our own President’s 2023 Throwndown! winning Alt Bier.

In addition to the attached Beersmith recipe sheet, Dave provided the comments below. Cheers and happy brewing!

Water: I use BrunWater software. Was trying to replicate the Dusseldorf water profile which is:

• Ca – 40  (29)
• Mg – 15  (21)
• Na – 25  (41)
• Sulfate – 80  (77)
• Chloride – 45 (70)

Sometimes I will dilute my tap water with distilled to get closer to the target profile. In this batch I just used 100% West Chester tap water, so based on the starting point of my water, I missed the target in several areas. The values in parentheses are what my final adjusted water was. Added phosphoric acid to get a 5.4% mash PH

Yeast: Dusseldorf WLP036. Fermented at 65 for 4 days.  Warmed to 70 over 4 days then cold crashed to 35 for 2 weeks.