Tasty's Altbier

[brew_Bastard]

When i was at the NHC in Oakland i visited 21a and drank a pint of Mc Doles Altbier. Does anyone have the recipe? I loved that beer!

Thanks

BB

[TastyMcD]

Interesting.......I don't have an Altbier recipe.

http://1.bp.blogspot.com/_KBhQ9xP50H8/Skl3oBf9hQI/AAAAAAAAFsg/pNShcYx7PBM/s1600/IMG_2689.JPG (Photo courtesy of Bryan Kolesar, http://www.brewlounge.com/)

[Brandon]

Uh-oh! A fake Tasty is running around.

[TastyMcD]

Maybe the 21A noticed that if it says Tasty, it sells twice as fast.

[brew_Bastard]

Weird that the 21a beer list was in focus in this picture it wasn't when i was reading it.

I stand corrected, I guess I did go to 21a 2 hours before the BNA4, I think things got a little confused in my alcohol filled cranium and mixed some things up! On second thoughts i could of had a vision of the future that Tasty made a Altbier that solved world hunger, stopped all wars, cured cancer and best of all didn't give you a hangover.

Maybe it's time Tasty, maybe it time!

[TastyMcD]

I always have a hard time reading that menu at the 21A unless I'm standing right in front of it.

We (Chad and I) overshot the OG on the Tasty APA so it was a 6.5% Pale Ale. It's actually 35 IBU but they always list it higher. It attenuated so well that the 35 IBU was plenty. Of course that's the whole idea behind the beer. I'm thinking about going higher, maybe 7%. I think Chad just racked such a beer but he raised the IBU as well.

I don't know about world hunger but I've been thinking about a developing new Double IPA recipe now that the Longshot has run its course. I doubt I'll ever brew that recipe again. I'm thinking something like my Celebration Ale clone but ramped up to 8% with corn sugar or some other adjunct. I'm also thinking about dropping all the citrus hops. Many US craft brewers are using American hops and European yeast so why can't I use California Ale yeast and Euro finishing hops and be just as American. Stay tuned.

[Cuda]

I'm also thinking about dropping all the citrus hops. Many US craft brewers are using American hops and European yeast so why can't I use California Ale yeast and Euro finishing hops and be just as American. Stay tuned.

I just had a Meantime IPA last week, and was thinking the same thing...

[ipaisay]

Tasty,

Try making your APA, IPA, or IIPA with all Pilsner malt (some Munich for carmel) and Lager yeast. Ferment it like a Maibock But hop that mother like an American APA, IPA, IIPA. I made one last year all with Centennial Hops just cause I can and It rocked! It was called "HOGER". (Hoppy+Lager (waste load of hops)=HOGER. (next time I plan to alternate styrain and american citrus hops in the recipe)


Dry hop it when you ramp the temp up for Diacetyl rest then dry hop it double that of a traditional IPA during Lagering. It completes the HOGER!