Udingbräu Alt

Charlie’s first brew as all-grain brewmaster. He selected an Alt beer as another German option for Oktoberfest. He got the recipe off the ‘net, a rye Alt.

Bob at the grinder

Bob at the grinder

Grain Bill-

  • 6# Pilsner malt
  • 2.25# Rye malt
  • 1.5# Munich malt
  • 1/2# Crystal 60L (note- recipe called for 1# of Caramunich. Substituted 1/2 # of crystal for color, taste, & texture; and added 1/2# of Pilsner for the fermentables)
  • 1/2# Biscuit malt
  • 2 oz Pale Chocolate

Hop Bill-1 oz UK East Kent Golding 6.3% for 60 min (recipe called for 3 oz Spalt 2.6% but this is what STL Wine & Beer Making substituted out)

Yeast- Wyeast 2565 Kolsch (recipe called for Kolsch or German ale yeast) (Read Charlie’s yeast drama here)

Rich & Bob mashing in

Dickie & Bob mashing in

Brewers- July 13, 2013

  • Charlie U
  • Dickie
  • Rob
  • Bob R
  • Ellen K
  • Tom V
  • Sam
  • Chisholm

Mash Schedule/ Double Decoction-

Tom rolling out pretzels

Tom rolling out pretzels

  • Mash In- 10:15 AM at 135F strike temp for mash temp of 125F
  • 10:45- First decoction, pull 1/3 of thickest part of mash raise to 160F 11:00 AM hold for 20 min
  • Boil second kettle 15 minutes
  • 11:45 Recombine and raise temp to 152F. Hold for 15 min.
  • Noon- Pull 1/4 of mash into second kettle, raise to boil, hold 15 minutes
  • 12:30-  Recombine and raise temp to 160F, hold for 1 hour
  • 1:30- Mash out, raise temp to 170F, hold 10 minutes
Sparge, Lauter & Kettle

Sparge, Lauter & Kettle


  • 2:10- Recirculate failed. Stuck mash! Lauter stopped. This sucks.
  • 2:30- Started from scratch on the Lauter. Poured back into kettle and cleaned lauter tun. Reset foundation water and Charlie held down the false-bottom with the large spoon. This needs to be the procedure from now on.
  • 2:45- Finish 2nd recirculation, everything is much better.
  • 3:45- Lauter complete


  • Begin to heat wort at 4:20
  • Boiling at 4:40
  • 5:00 PM add hops
  • 5:45 Irish moss and heat exchanger
  • 6:00 shut off heat

Cold break- 

  • 6:45- room temp

    Coldbreak in Charlie's backyard

    Coldbreak in Charlie’s backyard

  • Starting Gravity = 1.053 Perfect!
  • Sample was good, sweet, mild, smooth with no off flavors and good malty aroma.
  • Lots of wort, 6 gallons maybe
  • Pitched yeast at 7PM

A good brew day. More good food, friends, and beer. Besides the stuck mash, it was a smooth running brew. All signs point to a good beer.

Charlie controlled the ship well today.


“Bubble” reported before end of day.

Day 2- This brew blew its banks in the night as suspected. Not a lot of head space in the primary. Glad to see that Charlie has something to keep him busy.

Bottled- August 10

Gravity = 1.014. Beer tastes good. Should be a winner as long as it carbonates. Charlie bottled without Tom. With all the beer we’ve been brewing, we are in the bit of a bottle crisis.

2 thoughts on “Udingbräu Alt

  1. Congrats on your first command, Charlie. Might as well get that first stuck mash out of the way early, then you won’t have to worry about it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s