Brew #15 - Altbier


2/21/98      Altbier   
   
   Category         :  Dusseldorf-style Altbier 
   Method           :  Full Mash
   Starting Gravity :  1.049
   Ending Gravity   :  1.012
   Alcohol content  :  4.7%
   Recipe Makes     : 11.0 gallons
   Total Grain      : 20.75 lbs.
   Color (srm)      : 20.6
   Efficiency       :  75%
   Hop IBUs         : 36.9

Malts/Sugars:
 14.50	lb.	Pilsner 2-row            
  2.00	lb.	DWC Munich Malt          
  2.00	lb.	DWC Aromatic (Belgian)   
  0.25	lb.	DWC Black Patent         
  2.00	lb.	American 2-Row           

Hops:
 4.00	oz.	Liberty        	 4.0%	60 min
 1.00	oz.	Liberty        	 4.0%	30 min

Boil temperature of water: 212F
Grain Starting Temperature: 65F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  5.19 gallons of water at 135F
First Mash Temperature: 122F
Second Mash Temperature: 147F
Boiling Water to add:  2.43 gallons 

Water Absorbed by Grain:  2.08 gal
Water Evaporated during boil:  1.00 gal
Wort Left in Brewpot:  0.33 gal
Add  6.78 gal of water to yield 11.0 gal of wort

Notes:
NOTE:  Set IBU Preference to 11 gallons.

SUDS DB has minimal .25 lb increments.
Use only 3.0 oz. Black Patent instead of .25 lb.

Mash in at 122 F.  Hold for 30 minutes.
Raise to 147 F.  Hold for 90 minutes.
Total Mash Time:  2 hours.
 
Add 4.0 oz. Liberty (4.0 AA)       @ 60 minutes.
Add 1.0 oz. Liberty (4.0 AA)       @ 30 minutes.

Use Wyeast #1338 Alt (European Ale) Yeast.
Pitch & ferment @ 62-68 F.  (57 F. would be better)
Store 1 week @ fermentation temp.;
then 3 weeks @ 40-50 F.