A couple of us are planning on entering the Germanfest Stein Challenge. A beer contest for only German style beers.

I chose to brew an Alt Bier. I have brewed Alts a couple of times and they have been good beers,, not sure how they would score against the guidelines,, but we will see I guess.

I also used this beer to start messing with water. We do have decent water here, but a few things can be done. I didn’t go all out on the water,, so I went with just a 1/4 tsp Gypsum, and a 1/4 tsp calcium chloride.. oh and 2oz of acid malt.

The rest was just an old Alt recipe that I’ve made before except I used Maris Otter instead of the Pilsner malt. just because I wanted the malt to stand out a bit more than usual since its going to a contest.

• 4.5 lb Munich malt
• 4 lb Maris Otter
• 2oz black pat
• 4oz crystal 40
• 2oz Acid malt
• 1oz Perle @60
• 1oz Spalter @15

Went with a Medium body mash of 154, And used Munich dry yeast. Munich Dry yeast?… aint that a wheat yeast? Yep. But it gives that certain “Germanish” aroma and flavor profile.

Skipping ahead to today,, I just kegged this beer and it is what i was looking for in the malt, hop and yeast profile,, but I do have to say that it does seem a bit,, mineraly or something in the feel of it. I am assuming from the water additions.

I’m not yet saying that its a bad thing,, just that I did notice it right away. And since I have been brewing with this same water for 25 or so years,, pretty sure I would notice something different. I will how ever, be keeping track of this one a bit closer and see how those additions affect the final beer.