Zum Uerige Clone |
Type: All Grain | Date: 5/20/2004 |
Batch Size: 5.00 gal | Brewer: Tibor Seidel |
| Boil Size: 6.00 gal | Asst 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 |
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Ingredients |
| Amount | Item | Type | % or IBU |
|---|
| 8.50 lb | Munich Malt - 20L (20.0 SRM) | Grain | 89.47 % | | 1.00 lb | Melanoiden Malt (20.0 SRM) | Grain | 10.53 % | | 2.50 oz | Spalter [6.00 %] (60 min) | Hops | 55.7 IBU | | 0.25 tsp | Irish Moss (Boil 10.0 min) | Misc | | | 1 Pkgs | European Ale (Wyeast Labs #1338) [Starter 400 ml] | Yeast-Ale | |
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Beer Profile |
Est Original Gravity: 1.048 SG | Measured Original Gravity: 1.048 SG |
| Est Final Gravity: 1.014 SG | Measured Final Gravity: 1.015 SG |
| Estimated Alcohol by Vol: 4.33 % | Actual Alcohol by Vol: 4.30 % |
| Bitterness: 55.7 IBU | Calories: 214 cal/pint |
| Est Color: 18.1 SRM | Color: |
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Mash Profile |
| Mash Name: Single Infusion, Full Body, No Mash Out | Total Grain Weight: 9.50 lb |
| Sparge Water: 4.42 gal | Grain Temperature: 72.0 F |
| Sparge Temperature: 168.0 F | TunTemperature: 72.0 F |
| Adjust Temp for Equipment: TRUE | Mash PH: 5.4 PH |
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Single Infusion, Full Body, No Mash Out| Step Time | Name | Description | Step Temp |
|---|
| 45 min | Mash In | Add 11.88 qt of water at 174.4 F | 158.0 F | |
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| 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 PSI | Carbonation Used: - |
| Keg/Bottling Temperature: 43.0 F | Age for: 21.0 days |
| Storage Temperature: 43.0 F | |
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Notes |
| Do a single-step infusion mash at 158ø 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! |
