Northern Dusseldorf German Style Lager is a satisfying and tasty beer. An easy translation of this beer is old beer. It is among the oldest styles in the country. It is rumoured that alt beer was the only beer before German accessed lager yeast. It is similar to the big malty English bitter beer. It has more bitterness and hop than English bitter.
It is big in the way it is brewed and on malt. You can find good examples of Dusseldorf beer in the United States.
Brewing it by yourself is the best mode of having alt bier. It is an easy and tasty beer for you to make as a home brewer. Normally, you would use decoction mash to brew it. Nevertheless, you can formulate Alt bier by single mashing and infusion.
The original gravity of Alt Bier is one point zero five six. The majority have a hop of between twenty-five to forty IBU’s. All are dependent on the gravity and are hopped in German nobble shops.
The most common ones are Terrnanger, Mittelfrau, Spalt, and Hallertau.
It is typically formulated with a base of Pils and colored with dark crystal or roasted malt. It may include contents of Viena or Munich mat. Noble hops is made with attenuating ale yeast.
German style lager is a beer you do not wish to steer wrong when it comes to yeast. German Dusseldorf Ale gives it a good creamy head. It also provides a perfect degree of the malt flavour.
It has a grainy or subtle malty aroma. It is low to the no hop aroma. It has lager, clean character with restrained ester profile.
It is quite bitter but balanced by smooth and at times sweet character of malt with a biscuit, rich, and lightly caramelized flavour. It has a dry finish with lingering bitterness. The lager character with notes of slight sulfur is low to no esters.
The majority of Alt biers manufactured in Dusseldorf are of German style lager. The majority are moderately brown bitter lagers. Alt means old brewing style that make the term Alt Bier quite inappropriate and inaccurate.
Those that are manufactured as ales undergo fermentation at cool temperatures and then lagered at low temperatures.
Why not lager ales? The answer is because of the process of lagering used in the production of German style lager, and in case you want a traditional flavour of lager, it is advisable stick to the program. Lagers are lagered and ales are aged. Do you know the difference?
Domestic brewers like experimenting, but if start matching and mixing yeast minus understanding the way they work, then you are doing a disservice to yourself.
In simple terms, lager yeasts ferment and age at lower temperatures compared to ale yeasts. Lager ferments at fifty-five degrees and then lagered at lower temperatures of forty degrees for several weeks. Lagering means aging at cold temperatures to produce desired results for German style beer.
Ales do not undergo lagering. They undergo fermentation at seventy-five degrees, and then aged at the same temperature for several weeks.
Lager yeasts impart particular aromas and flavours to the brew that are not originally ales. If you have an intention of brewing great German style lager, you will have to use the right ingredients that are geared towards the style, and then utilize a lager yeast. Utilizing ale yeast in the mix will not give you the best style that you would wish to achieve.
Dependent on the strength and style of the ale, you would wish to age it for over a week after the leading fermentation. When you move it to the secondary, you take an opportunity of adding other flavours like fruit flavourings and oak chips or just let it stay intact for a week to settle out. You need to know that this is not lagering but aging.