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Old 07-10-2014, 02:00 PM   #1
progmac
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Mar 2012
Cincy, OH
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Recipe Type: All Grain   
Yeast: 1028   
Yeast Starter: 1L   
Batch Size (Gallons): 5   
Original Gravity: 1.043   
Final Gravity: 1.009   
IBU: 44   
Boiling Time (Minutes): 90   
Color: 15.3   
Primary Fermentation (# of Days & Temp): 14 days @ 58F   
Tasting Notes: Sessionable yet memorable   

This is a simple but very rewarding beer.

I entered this in the '13 Cincinnati Beerweek festival and it took first in its combined category and second in a best-of-show of german beers. Overall score of 40 for what that's worth.

Recipe Info
————————–
BJCP Style: Dusseldorf Altbier
Batch Size: 5.25 gal
Estimated OG: 1.043 SG
Estimated Color: 15.3 SRM
Estimated IBU: 44.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 80 Minutes

Ingredients:
————
6 lbs Pilsner (2 row) Ger
2 lbs Munich - 10L
4oz Carafa III
0.7oz magnum (80 min)
0.25oz mt hood (55 min)
0.25oz mt hood (5 min)
Wyeast 1028

Notes:
————
Ferment at 58 with healthy yeast pitch
Bottle after achieving final gravity (10-12 days, ymmv)
Condition 3 weeks
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Old 07-10-2014, 02:26 PM   #2
cheezydemon3
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Nov 2009
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NICE!

Thanks for sharing!

 
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Old 07-19-2014, 12:34 AM   #3
ZebulonBrewer
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quick question. Is the 80 minute boil for IBU's/flavor or drive off the likelihood of DMS from the pilsner malt?

 
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Old 07-19-2014, 05:49 PM   #4
progmac
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Mar 2012
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Quote:
Originally Posted by ZebulonBrewer View Post
quick question. Is the 80 minute boil for IBU's/flavor or drive off the likelihood of DMS from the pilsner malt?
I chose that length mostly to drive off dms, but also for color to some degree. You might want to adjust hopping if you choose a 60 min boil.
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Old 07-22-2014, 03:53 PM   #5
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Thanks for the reply
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Old 12-21-2014, 01:35 AM   #6
Clearwall
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Nov 2009
Carrollton, TX
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What did you condition with?

 
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Old 12-22-2014, 01:43 AM   #7
progmac
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Mar 2012
Cincy, OH
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I just prime with table sugar and let the beer carb/condition for three weeks before drinking
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Old 06-12-2015, 09:21 PM   #8
mgortel
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May 2010
Stewartstown, PA
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Do you recall your mash temp for this? I am thinking 152F would be appropriate

Also curious why you used 1028 (Lndon Ale yeast) instead of a German or Alt yeast?
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