Lou's Brews Sticke Alt
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BJCP Style and Style Guidelines
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08-B Koelsch & Altbier, Dusseldorfer Altbier
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Min OG:
|
1.040
|
Max OG:
|
1.055
|
|
|
Min IBU:
|
40
|
Max IBU:
|
60
|
|
|
Min Clr:
|
11
|
Max Clr:
|
19
|
Color in SRM, Lovibond
|
|
Batch Size (Gal):
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10.00
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Wort Size (Gal):
|
10.00
|
|
Total Grain (Lbs):
|
19.25
|
|
|
|
Anticipated OG:
|
1.054
|
Plato:
|
13.29
|
|
Anticipated SRM:
|
16.1
|
|
|
|
Anticipated IBU:
|
52.9
|
|
|
|
Brewhouse Efficiency:
|
75
|
%
|
|
|
Wort Boil Time:
|
75
|
Minutes
|
|
|
%
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Amount
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Name
|
Origin
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Potential
|
SRM
|
|
67.5
|
13.00 lbs.
|
Pilsener
|
Germany
|
1.038
|
2
|
|
23.4
|
4.50 lbs.
|
Munich Malt
|
Germany
|
1.037
|
8
|
|
7.8
|
1.50 lbs.
|
CaraMunich Malt
|
Belgium
|
1.033
|
75
|
|
1.3
|
0.25 lbs.
|
Black Malt
|
Belgium
|
1.030
|
600
|
Potential represented as SG per pound per gallon.
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Amount
|
Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
4.00 oz.
|
Spalter Spalt
|
Whole
|
4.75
|
44.5
|
75 min
|
|
3.00 oz.
|
Spalter Spalt
|
Whole
|
4.75
|
8.3
|
15 min
|
|
1.00 oz.
|
Spalter Spalt
|
Whole
|
4.75
|
0.0
|
0 min
|
White Labs WLP036 Dusseldorf Alt
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Mash Type:
|
Multi Step
|
|
|
Grain Lbs:
|
19.25
|
|
|
Water Qts:
|
22.14
|
Before Additional Infusions
|
|
Water Gal:
|
5.53
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
|
1.15
|
Before Additional Infusions
|
|
Rest
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Temp
|
Time
|
|
Acid Rest:
|
0
|
0 Min
|
|
Protein Rest:
|
0
|
0 Min
|
|
Intermediate Rest:
|
146
|
30 Min
|
|
Saccharification Rest:
|
156
|
30 Min
|
|
Mash-out Rest:
|
168
|
10 Min
|
|
Sparge:
|
170
|
45 Min
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Total Mash Volume Gal: 7.07 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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-Cool the wort to about 65' F for pitching
-Ferment to within a few points of final gravity of about 1.014 (4 days to two weeks)
-Drop temp to mid-40's for slow secondary fermentation and maturation (three weeks)
-Lager for two weeks or longer at mid 30's or lower
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Generated with ProMash Brewing Software |
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