Recipe Type: All Grain
Yeast: WLP036: Dusseldorf Alt
Yeast Starter: Appropriately sized for batch.
Batch Size (Gallons): 6 gallon
Original Gravity: 1.050
Final Gravity: 1.013
IBU: 44 IBU
Boiling Time (Minutes): 90
Color: 14 SRM
Primary Fermentation (# of Days & Temp): 28 days @ 58°
Secondary Fermentation (# of Days & Temp): 2 months lagering @ 40°
Tasting Notes: A rarely brewed style predating German lagers.

Wildschwein Alt
7-C Düsseldorf Altbier
Author: Jason Konopinski
Date: 3/27/09



Size: 5.5 gal
Efficiency: 80%
Attenuation: 73.0%
Calories: 172.83 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.046 - 1.054)
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Terminal Gravity: 1.014 (1.010 - 1.015)
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Color: 14.77 (11.0 - 17.0)
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Alcohol: 4.95% (4.5% - 5.2%)
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Bitterness: 47.9 (35.0 - 50.0)
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Ingredients:
5 lb Pilsner Malt
4.5 lb German Dark Munich
8 oz Crystal 60
3.0 oz Pale Chocolate
1 oz Galena (13.0%) - added during boil, boiled 60 min
.5 oz Tettnanger (4.5%) - added during boil, boiled 15 min
1.0 ea White Labs WLP036 Dusseldorf Alt

00:03:00 Dough-In - Liquor: 3.0 gal; Strike: 162.69 °F; Target: 149 °F
01:33:00 Saccharification Rest - Rest: 90 min; Final: 149.0 °F
02:03:00 Lautering - First Runnings: 0.0 gal sparge @ 145 °F, 10 min; Sparge #1: 2.94 gal sparge @ 180 °F, 10 min; Sparge #2: 2.94 gal sparge @ 180 °F, 10 min; Total Runoff: 7.87 gal

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