Revenge of the Lauter tun Alt

Source: Jon Bovard
Recipe added: 02/11/98
Email: j.bovard@student.qut.edu.au

Excellent maltiness with subdues bitterness. Spalt comes through in the flavour. Perhaps an extra 500g of munich and 500g less Lager malt. If possible supplement an amount of darker munich 25EBC (.5-1kg) for the paler variety. Decoction mash is important to bring out the flavour of the munich malts in this German style beer.

Specifics

Recipe type: All Grain
Batch Size: 27 litres
Starting Gravity: 1.050
Finishing Gravity: 1.012
Time in Boil: 90 minutes
Primary Fermentation: 6 days@21C
Secondary Fermentation: 7 days @22C
Additional Fermentation: none

Ingredients:

2 kg Munich light (13EBC)
2.5kg Lager Malt (3EBC)
500g Malted wheat (3EBC)
50g 65EBC crystal
10g Black Patent
30IBU Hallartau (90 minutes)
10 g Spalt (last 10 minutes)
Wyeast 1338 European

Procedure:

Mash in at 54C, pull first decoction (thick third) Raise to 70C and rest for 10 minutes raise to boiling and boil for 10 minutes. Return to mash to attain 67C Rest for 1 hour and pull second THIN decoction (about 40%) of main mash. Bring to boil and boil for 15 minutes. Return to main mash to bring it to 75C. Rest for 5 minutes and transfer to lauter tun. Sparge with grain bed temperature between 71-77C

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