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Old 06-06-2010, 12:28 AM   #31
fredthecat
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used this recipe mostly, especially the single decoction part (my first), though i change the grainbill to half munich, half pils and i dont have access to carafa so used chocolate instead. just tasted one after 6 days (i always have to have one per week after.. ) i can tell already it will likely be the best beer ive made so far. thanks!

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Old 06-11-2010, 03:16 AM   #32
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well this is so far the best damn beer I have ever made. I can't wait to brew this with the water profile that you specified. thanks for the great recipe.

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Old 08-23-2010, 01:20 AM   #33
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I brewed this with only a few changes: didn't adjust water (NYC tap always seems to work OK for me), primed with sugar instead of krausening.

This was my first brew with my new wine fridge fermentation chamber and I was able to keep it nice and cool even during a HOT New York summer. The results were incredible. A clean, balanced, easy drinking Alt. I've only had one commercial sample to compare to, Southampton Dusseldorf Alt. And while I'm not surprised that my version isn't quite up to snuff, this is without a doubt the best homebrew I've produced.
Thanks Kaiser!

I should also say that since taking up homebrewing I have developed a newfound appreciation for German styles. Its easy to cover-up flaws with massive amounts of hops, spices, etc. But it's deceptively hard to make clean, crisp, delicious beers. Definitely gonna try a bock this winter (my first lager!).

Cheers

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Old 11-20-2010, 05:37 PM   #34
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All I have for yeast is Saflager w-34/70, is this a bad idea?

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Old 11-20-2010, 07:10 PM   #35
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Not a bad idea, just not an Alt.

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Old 11-20-2010, 07:15 PM   #36
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Any idea how much it'll change the flavor?

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Old 11-22-2010, 09:18 PM   #37
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So for my first non single infustion. I followed this below but have one question.

This was my decoction method (5gal with 10.6lb of grain): I doughed in with 3.3gal for 20mins at 132 [Protein] .. then I added another 1.7 gal of boiling water, held temp of 153 for 45 more mins. [Sac. Rest] (While the decoction boils does this, the sac rest just sit there? Because that 1.5g I took out took about 20 to boil and then boiled for 20 so it was more like a 1hr20min sac rest, right?)Then I removed 1.5 gal of mash and brought that to a boil for 20mins. Returned this to the mash - and then mashed out. I batch sparged with another 3.5 gal of 175 water to get my desired boil amount.

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Old 11-24-2010, 12:53 AM   #38
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Default Decoction/rest did I do right?


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Old 11-25-2010, 04:01 AM   #39
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Thanks for the recipe, this is one great beer. I have never had an Alt so I have nothing to compare it to, this is one darn good beer. I fermented at 64*F, fined with gelatin, and lagered for 10 days at 38*F. This is one tasty beer and plan on doing this again, just a great clean flavor. One question, do you have any more recipes to share! Once again thanks for sharing a great beer with us.

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Old 12-02-2010, 08:06 PM   #40
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Any extract version? Sorry...still an extracter....

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