Hawks Landing Dusseldorf Alt
Düsseldorf Altbier - All Grain
• Makes 6 Gallons @ 76% Efficiency
|Weyermann Pilsner||6 lbs, 0 oz|
|Weyermann Munich Type II||3 lbs, 8 oz|
|Weyermann Melanoidin||0 lbs, 8 oz|
|Aromatic||0 lbs, 8 oz|
|Weyermann Cara Munich III ®||0 lbs, 4 oz|
|Weyermann De-Husked Carafa II ®||0 lbs, 2 oz|
|Liberty Pellets||2.0 oz @ 60 mins|
|Spalt, German Pellets||2 oz @ 15 mins|
|Wyeast Labs German Ale||1 ea|
|1.046 - 1.054||1.010 - 1.015||35 - 50||11 - 17||4.50 - 5.20|
90 minute boil
Make a big starter 36 hours ahead of time and let it ferment cool (55 - 60 degF tops) try to keep starter the same temp as what the wort will be when pitched in to it.
Mash at 152 degF using 3 gallons of liquor. Mash until converted. 60 - 75 minutes.
Sparge and collect 8.0 gallons of wort, boil and hop at indicated times.
Cool wort to 55 degF transfer to fermenter, aerate and pitch yeast.
Let wort warm up slowly to 60 degF and hold there until done.
Let this beer condition and lager for 8 weeks @ 34 DegF before trying. I usually keg the beer and let it carb up until it becomes clear, sampling it weekly after 2 weeks after kegging. It usually is at it's best by the time the keg is empty! :D
Feedback is welcome too!
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