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Old 09-28-2012, 08:09 PM   #11
jfr1111
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HSA is a concern for breweries where the wort cascades a dozen or or more feet into the boil kettle. For home brewing purposes, it's a boogeyman.


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Old 09-29-2012, 04:02 AM   #12
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Originally Posted by iheartcraftbeer View Post
Awesome, love the pics. I'd like to brew an altbier soon. Care to share the recipe?
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Originally Posted by coolharry View Post
+1 on sharing the recipe, I'd love to brew an Alt this winter.
Sorry for the late reply!! Here's the recipe:

8 lbs 12 oz Munich Malt
12 oz German Wheat Malt
8 oz Caramunich III
4 oz Caraaroma
3 oz German Spalter hops (FWH addition)
US-05 dry yeast

5 gallon AG batch. 60 minute mash(152F) and boil. 13qt strike water, 20qt sparge water.

Est. OG: 1.054
Est. FG: 1.012
Est. ABV: 5.5%


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Old 09-29-2012, 04:05 AM   #13
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Originally Posted by jfr1111 View Post
HSA is a concern for breweries where the wort cascades a dozen or or more feet into the boil kettle. For home brewing purposes, it's a boogeyman.
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Originally Posted by homebrewdon View Post
HSA is a non issue. You would boil the beer anyway, and if you are pitching the appropriate amount of yeast its not a problem.
That's the conclusion I was leaning towards, but previously had not thought about it much until someone on Reddit mentioned it. I did do a batch without the filter setup, but I don't know if it'd even be noticable in just a 5 gallon batch. I think on this small of a scale it doesn't matter. The only thing I did see an improvement in was the amount of pre-boil foam.
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Old 09-29-2012, 04:06 AM   #14
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Yeah but then you shortened the hose after that awesome stuck sparge...REMEMBER
lol yeah that sucked, but I'm gonna put the blame on the pumpkin puree!
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Old 09-29-2012, 04:10 AM   #15
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I'm kind of curious as to why you're doing this now for December. Admittedly, I don't know a ton about the style, but I thought Alts were one of the few German Ale styles. So, shouldn't this be ready much sooner than that?
It will be ready to drink much earlier than that, but I only have one tap and I don't drink a ton, so it takes me about a month to finish a keg. September was a American wheat, October is Oktoberfest ale, November is a pumpkin ale, December is the altbier, and January is a sweet stout. I have them all brewed and kegged already.

My routine is after my primary of a few weeks, keg them, gas them for a week, disconnect, and let them sit in the fridge until it's time to hook 'em up. It's working pretty good so far.


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