Tonic's 42 Point Loser Alt Beer (All Grain) 6.5

Tonic's 42 Point Loser Alt Beer
(All Grain) 6.5

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This Homebrew Recipe was added by Tonic on July 08, 2002 at 19:02:53:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 1007
Yeast Starter: at least 1 qt.
Batch Size: 6.5
Original Gravity: 55
Final Gravity:
Alcohol Content: %
Total Grains: 12 lbs
Color: 10.6
Extract Efficiency: 80 %
Hop IBU's: 59.7
Boiling Time: 90 minutes
Primary Fermentation: 55F
Secondary Fermentation: 34F
Additional Fermentation:

Grain Bill:

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
------------------------------------------------------------------
91.7 11.00 lbs. Munich Malt Germany 1.037 8
8.3 1.00 lbs. Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.

Hop Bill:

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------
1.10 oz. Spalter Spalt Pellet 2.70 9.5 90 min.
2.20 oz. Spalter Spalt Pellet 4.10 29.0 90 min.
1.20 oz. Perle Pellet 5.50 21.2 90 min.

Mash Schedule:

Mash Type: Multi Step

Qts Water Per LBS Grain: 0.87 Total Qts: 10.43

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 90

Brewers Notes:

8.25 gallons of distilled water and 1 gallon filtered Ames city water
OG = 1.055 on 6.5 gallons = 0.80 efficiency
Collected 5 gallons to primary.
2 minute O2 burst
Pitched active 1 liter Wyeast 1007 starter at 68F.

This beer was made for a 1:1 IBU:GU catagory contest. I would tweak hops to around 40 - 45 IBU next time. Spalt is the authentic hop for this style so make sure you add some. Do not add any hops in the last 30 minutes for authentic style and ferment as a lager in the yeast temp range, ie: do a diacetyl rest before secondary fermentation. This was a great beer.