Alt No. 2
Source: Russ Brodeur
Recipe added: 08/26/98
I was looking for a MALTY beer with this recipe. The actual recipe was a little bit high in both OG & FG according to the AHA style guidelines, mostly due to boiling it down farther than I wanted to. The malt flavor & aroma was definitely strong, but next time I will reduce the amount of aroma hops somewhat to bring out more of the malt flavor. It was a very quaffable, refreshing beer.
Recipe type: All Grain
Batch Size: 5
Starting Gravity: 1.050
Finishing Gravity: 1.016
Time in Boil: 90 min.
Primary Fermentation: 65 F
Secondary Fermentation: 65 F
Additional Fermentation: lagered at 35 F for 3 weeks
- 8 lbs Ireks Munich Malt
- 2.5 oz Hallertau Plug @ 4.0% AA for 60 min
- 0.5 oz Hallertau plug @ 4.0% AA for 45 min
- 0.5 oz Saaz plug @ 3.3% AA for 30 min
- 1 pkg W1338 European ale yeast
- 1 tbsp IM at end of boil
Single decoction mash: Added 3.2 gal water at 147 F to raise the mash to 135-40 F.
Rested at 135 F for 30 min. Decocted as much of the grain as possible (~ 10 qts) and boiled for 20 min. Returned the decoction to the main mash until temp ~154 F. Added ice to remaining decoction to cool to 154 F, then returned remainig decoct to the main mash. Held at 154 F for 90 min. Boiled 1st runnings (~ 7 qts) for 30 min to darken and caramelize the wort, then returned first runnings to mash. Sparged with 4.5 gal, initially at 175 F. Boiled sweet wort for 30 min before 1st hop addition. Chilled with immersion cooler, then allowed to further cool overnight before oxygenating and pitching yeast (from 1/2 gal starter). HK achieved in <24 h. Racked to secondary after 5 days, and kegged after an additional 2 weeks. Kegged at 40 psi/2 min. Lagered at 35 F for 3 weeks before consumption.
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