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Old 05-23-2008, 09:16 PM   #21
Apr 2008
Jacksonville, FL
Posts: 19

More than a few of you have asked, so here is the recipe:

7.5 lb Weyermann Pilsner malt
0.75 lb wheat malt
1.25 oz German Perle pellets, bittering (6.4 % AAU)
1.0 oz German Spalt pellets, flavor/aroma
WLP-029 Koelsch yeast from 0.7 L starter (stir plate method)
softened tap water (I have a water softener in my home)
2 tsp Polyclar Brewbrite

o.g. 1.044
f.g. 1.011 (4.6 % ABV)

Mashed in 1.2:1 (qt/lb) @ 158 F to hit 147 F single infusion mash temp. At 30 min, temp was 146. Did not check at 1 hour. Mash time = 60 min. Did several pitchers of recirculation/vorlauf and collected 1st runnings. Began lautering w/ 175 F water (5 gal). Collected 6 gal total of wort and split into two pots for stovetop boil (3 gal each pot). Bring to boil. 60 min total boil time. Perle hops in at 60 min. Spalt hops and Brewbrite in at 15 along with immersion chillers. After boil, chilled to about 80 F. Transferred to glass carboy and aerated with back end of brew spoon for 2 min. Measured gravity and pitched yeast starter. Fermented at 66-68 F for 7 days (fermentation was active < 12 hours after pitching yeast), then transferred to secondary for 2-3 weeks. Stepped temperature down 2-4 deg. F/day until near freezing. Racked to keg and force carbonated with intermittent shaking at 34 deg F and 13-14 psi. Beer was carbonated after 1 day.

Beer had a dry mouthfeel, a crisp cleanliness, no particularly fruity or "winey" notes, firm but not overbearing bitterness, and a pronounced Spalt flavor and slight aroma. Very slight sulfury (lager-like?) note initially, which dissipated after the first few glasses.

By far the best batch I've made. Incidentally, I only had to do the two pot method once before deciding to get a turkey fryer. My next batch of AG is an Altbier that should be ready in a couple weeks that I made with the turkey fryer and Brewbrite... more on that later...


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