Alt-ernate Malt (All Grain) 23L

Alt-ernate Malt
(All Grain) 23L

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This Homebrew Recipe was added by Layne Rossi on August 18, 1998 at 01:56:43:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 1007 German ale
Yeast Starter: 1L
Batch Size: 23L
Original Gravity: 1.047
Final Gravity: 1.009
Alcohol Content: 5.1 %
Total Grains: 12.5 lbs
Color:
Extract Efficiency: 60 %
Hop IBU's: 43.3
Boiling Time: 90 minutes
Primary Fermentation: 4 days
Secondary Fermentation: 10 days +
Additional Fermentation: bottle condition 10 days, lager for 20 days.

Grain Bill:

Canadian 2-Row Pale ale 6lbs. (2.7Kg)
Crystal 90-120 1/4lbs. (120g) Home-made...
Carapils-Dextrine (Briess??) 1 1/8lbs. (500g)
Wheat malt (Canadian) 3lbs. (1.3Kg)
Chocolate malt (USA???) 1/8lb. (60g)
Munich light (Germany??) 2 1/4lbs. (1kg)

Hop Bill:

Northern Brewer pellets 8.0aa 60 minutes 1/2oz. (14g) 14.4 IBU
Tettnang pellets 5.0aa 60 minutes 1/2oz. (14g) 9 IBU
Tettnang pellets 5.0aa 30 minutes 1oz. (28g) 9 IBU
Hallertau pellets 4.5aa 20 minutes 2oz. (56g) 10.8 IBU

Mash Schedule:

water to grain ratio 1.1 quarts/lb.
single infusion at 152F 60 minutes
12L of strike water at 172F
mash-out with 6L of boiling water. (168F)
sparge and collect 6.5 gal. 27L
1 tsp. of Calcium Chloride in the sparge water.

Brewers Notes:

Not as bitter as I imagined. The maltiness of the Munich and the dark crystal malt helps to ballance the bitterness. I would like it better around 50 IBU's I am sure.
Should be lightly carbonated then allowed to condition at ale temps. Then lager the bottles for 20 days before drinking.
Wyeast 1007 was a very manageable yeast for myself.