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Zum Uerige Clone

Northern German Altbier

All Grain

 

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Brewer/Contributor: Tibor Seidel

Batch Size: 5.00 gal

Boil Size: 6.00 gal

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Zum Uerige Clone

Type: All Grain

Date: 5/20/2004

Batch Size: 5.00 gal

Brewer: Tibor Seidel
Boil Size: 6.00 galAsst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes: Smooth tasting Alt from Dusseldorf
 

Ingredients

AmountItemType% or IBU
8.50 lbMunich Malt - 20L (20.0 SRM)Grain89.47 %
1.00 lbMelanoiden Malt (20.0 SRM)Grain10.53 %
2.50 ozSpalter [6.00 %] (60 min)Hops55.7 IBU
0.25 tspIrish Moss (Boil 10.0 min)Misc
1 PkgsEuropean Ale (Wyeast Labs #1338) [Starter 400 ml]Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.048 SG

Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.014 SGMeasured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.33 % Actual Alcohol by Vol: 4.30 %
Bitterness: 55.7 IBUCalories: 214 cal/pint
Est Color: 18.1 SRMColor:
Color
 

Mash Profile

Mash Name: Single Infusion, Full Body, No Mash OutTotal Grain Weight: 9.50 lb
Sparge Water: 4.42 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: TRUEMash PH: 5.4 PH
 

Single Infusion, Full Body, No Mash Out
Step TimeNameDescriptionStep Temp
45 minMash InAdd 11.88 qt of water at 174.4 F158.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 12.7 PSICarbonation Used: -
Keg/Bottling Temperature: 43.0 FAge for: 21.0 days
Storage Temperature: 43.0 F 
 

Notes

Do a single-step infusion mash at 158 F (any where in the upper 150s will do) for sixty minutes. Sparge to the brewpot and begin the boil. Once the hot break has died down, add all the hops and boil for sixty minutes. With ten minutes left in the boil, add the Irish Moss. Chill, transfer to the fermenter and pitch the starter. Try to keep the primary temperature between 60-65deg F. After primary fermentation is done, rack and "lager" the beer at fridge temperatures for two to three weeks (or as long as you can stand it). Carbonate via your favorite method and enjoy!
 
 

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