Home Brew Forums > Home Brewing Beer > General Techniques > German Alt with FG of 1.020????
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Old 04-28-2007, 01:19 AM   #11
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Live and Learn I guess. I won't make that mistake again.

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Old 04-30-2007, 11:52 AM   #12
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Originally Posted by rhalko1969
The Recipe was: Steeped 1lbs Durst Medium Crystal
6lbs Munich Malt Syrup
1lbs Amber Dry Malt
1oz Spalt (60 min)
1oz Spalt (45 min)
1oz Spalt (30 min)
Boil volume was 2 Gal for 1 hr. after 45 min I added 1 Whirliflock tablet
Yeast is Wyeast #1007 Optimum Temp 55-66.
Was your 1lb of Amber DME Laaglander's by chance? My first batch used 3lbs of Coopers LME and 1lb of Amber DME. I used Laaglander's not knowing any better and the beer finished at 1.026 (it started at 1.052). Laaglander's is only about 50% fermentable compared to 75% with other extracts.
Primary: Double Wide Ale
Secondary: Empty
Bottled: Ratdog IPA, Mad Cat Berry Good Ale, Dog Dayz Summer Ale, Boogs Irish Cream Stout

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