Dusseldorf Alt recipe

1st place at the National Homebrew Competition First Round

Brewer: Mark Ehret Asst Brewer: Mark Girard, John Gosselin, Greg McCullough and Heath Ehret

Specification

Batch Size (fermenter): 18.00 gal

Boil Size: 23.01 gal

Boil Time: 90 min

Equipment: 25 Gallon Kettle / 30 Gallon Mash Tun Final Bottling Volume: 17.50 gal

Brewhouse Efficiency: 68.00

 

Added 4 grams of gypsum to the mash;

Brewed 2/18 Fermented 17 days in primary (3/6) then cold crashed Cold crashed for 4 days (3/10) then kegged

Prepare for Brewing Clean and Prepare Brewing Equipment

Total Water Needed: 29.39 gal Mash or Steep Grains

Mash Ingredients

Amt       Name                                                                                                    Type # %/IBU

25 lbs     Pilsner (2 Row) Ger (2.0 SRM) Grain                                       68.5 %

6 lbs       Munich Malt (9.0 SRM) Grain                                                    16.4 %

3 lbs       Aromatic Malt (Briess) (20.0 SRM) Grain                                8.2 %

1 lbs       Caramunich II (Weyermann) (63.0 SRM) Grain                     2.7 %

1 lbs       White Wheat Malt (2.4 SRM) Grain                                           2.7 %

8.0 oz    Carafa Special II (Weyermann) (415.0 SRM) Grain                1.4 %

Mash In: Add 53.63 qt of water at 160.8 F 151.0 F 75 min Batch sparge with 2 steps (3.48gal, 12.50gal) of 168.0 F water

Boil Wort: Add water to achieve boil volume of 23.01 gal Estimated pre-boil gravity is 1.044 SG Boil Ingredients

Amt       Name Type #                                                                                    %/IBU

2.00 oz Tettnang [4.50 %] – Boil 60.0 min Hop                                       9.0 IBUs

2.00 oz Tettnang [4.50 %] – Boil 30.0 min Hop                                      6.9 IBUs

4.00 oz Saaz [4.00 %] – Boil 20.0 min Hop                                               9.7 IBUs

4.00 oz Saaz [4.00 %] – Boil 15.0 min Hop                                                7.9 IBUs

4.00 oz Tettnang [4.50 %] – Boil 15.0 min Hop                                      8.9 IBUs

Estimated Post Boil Vol: 20.80 gal and Est Post Boil Gravity: 1.051 SG

 Cool and Prepare Fermentation Cool wort to fermentation temperature. Transfer wort to fermenter. Add water to achieve final volume of 18.00 gal

 Fermentation Ingredients

Amt Name Type # %/IBU

1.0 pkg Dusseldorf Alt Yeast (White Labs #WLP036) [35.49 ml] Yeast

1.0 pkg German Ale (Wyeast Labs #1007) [124.21 ml] Yeast

Did a one step starter

Measure Actual Original Gravity _______ (Target: 1.051 SG)

Measure Actual Batch Volume _______ (Target: 18.00 gal)

 Fermentation

2/18/2012 – Primary Fermentation (17.00 days at 66.0 F ending at 66.0 F)

3/6/2012 – Secondary Fermentation (4.00 days at 34.0 F ending at 34.0 F) Dry Hop and Prepare for Bottling/Kegging

Measure Final Gravity: _________ (Estimate: 1.014 SG) Date Bottled/Kegged: 3/10/2012 – Carbonation: Keg with 12.54 PSI Age beer for 0.00 days at 65.0 F

Fermentation: Ale,

Two Stage Taste Rating(out of 50): 30.0 Taste Notes: with a combo of one package of Dusseldorf Alt Yeast (White Labs #WLP036) and one package of German Ale (Wyeast Labs #1007)