<_MOD_>2014-02-18 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2014-02-18 Sir Walt Method Brewery 2013-03-30 1992-02-01 640.0000000 640.0000000 0 0 0 0 <_MOD_>1969-12-31 Pot and Cooler (10 Gal/37.8 L) - All Grain 1280.0000000 144.0000000 1 0.3000000 102.4000000 1 1 1148.8000000 90.0000000 9.0000000 1 144.6400000 128.0000000 4.0000000 0.0000000 768.0000000 96.0000000 0.0000000 80.0000000 100.0000000 Popular 10 gallon setup for all grain brewing. Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 15 gallon brew pot for full size boil of the 12+ gallons of wort. <_MOD_>1969-12-31 Düsseldorf Altbier Amber Hybrid Beer BJCP 2008 3 7 0 1.0460000 1.0540000 1.0100000 1.0150000 35.0000000 50.0000000 2.1000000 3.1000000 11.0000000 17.0000000 4.5000000 5.2000000 A well balanced, bitter yet malty, clean, smooth, well-attenuated amber-colored German ale. The traditional style of beer from Düsseldorf. "Alt" refers to the "old" style of brewing (i.e., making top-fermented ales) that was common before lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of lager beers. The best examples can be found in brewpubs in the Altstadt ("old town") section of Düsseldorf. A bitter beer balanced by a pronounced malt richness. Fermented at cool ale temperature (60-65°F), and lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales. Common variants include Sticke ("secret") alt, which is slightly stronger, darker, richer and more complex than typical alts. Bitterness rises up to 60 IBUs and is usually dry hopped and lagered for a longer time. Münster alt is typically lower in gravity and alcohol, sour, lighter in color (golden), and can contain a significant portion of wheat. Both Sticke alt and Münster alt should be entered in the specialty category. Aroma: Clean yet robust and complex aroma of rich malt, noble hops and restrained fruity esters. The malt character reflects German base malt varieties. The hop aroma may vary from moderate to very low, and can have a peppery, floral or perfumy character associated with noble hops. No diacetyl. Appearance: Light amber to orange-bronze to deep copper color, yet stopping short of brown. Brilliant clarity (may be filtered). Thick, creamy, long-lasting off-white head. Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by moderately-high to high attenuation, but considerable rich and complex malt flavors remain. Some fruity esters may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Noble hop flavor can be moderate to low. No roasted malt flavors or harshness. No diacetyl. Some yeast strains may impart a slight sulfury character. A light minerally character is also sometimes present in the finish, but is not required. The apparent bitterness level is sometimes masked by the high malt character; the bitterness can seem as low as moderate if the finish is not very dry. Mouthfeel: Medium-bodied. Smooth. Medium to mediumhigh carbonation. Astringency low to none. Despite being very full of flavor, is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf. Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat. Spalt hops are traditional, but other noble hops can also be used. Moderately carbonate water. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional. Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlüssel; other examples: Diebels Alt, Schlösser Alt, Frankenheim Alt http://www.bjcp.org <_MOD_>1969-12-31 Single Infusion, Medium Body, No Mash Out 171.0000000 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 102.4000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2014-02-18 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>1969-12-31 Mash In 0 427.5000000 150.0000000 60.0000000 2.0000000 102.4000000 0.3000000 1280.0000000 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 171.0000000 159.1689611 0.0000000 <_TExpanded>1 0 1280.0000000 144.0000000 0.3000000 <_MOD_>1978-07-20 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>1969-12-31 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>1969-12-31 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>2014-02-18 Ingredients 7405 1 7182 10 <_XName>Ingredients 16 <_MOD_>2014-02-18 Pilsner (2 Row) Ger Germany 0 1 0.0000000 96.0000000 2.0000000 81.0000000 0.0000000 56.1403509 1 1.5000000 4.0000000 110.0000000 11.0000000 0.0000000 0 1 100.0000000 German base for Pilsners and Bohemian Lagers 90.0000000 0.0800000 Pilsner Liquid Extract <_MOD_>1978-12-15 Munich II (Weyermann) Germany Weyermann 0 1 0.0000000 48.0000000 8.5000000 82.2300000 0.0000000 28.0701754 2 1.6000000 3.1000000 25.0000000 10.7000000 0.0000000 0 1 100.0000000 Darker Munich Malt. Used as a base malt in many German beer styles. Fest beers, bocks and ales. Enhances malt flavour and aroma 90.0000000 0.0781250 Amber Liquid Extract <_MOD_>1978-12-15 Caramunich III (Weyermann) Germany Weyermann 0 1 0.0000000 24.0000000 71.0000000 80.0700000 0.0000000 14.0350877 3 0.0000000 4.7000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 German crystal malt. Adds maltiness, body, aroma and color. 90.0000000 0.0781250 <_MOD_>1978-12-15 Carafa III Germany Weyermann 0 1 0.0000000 3.0000000 525.0000000 70.0000000 0.0000000 1.7543860 4 1.5000000 4.0000000 0.0000000 11.7000000 0.0000000 0 0 5.0000000 Dark color and aroma - used in some German beers 90.0000000 0.0800000 <_MOD_>2014-02-18 Spalter Germany 1 0 5.8000000 4.0000000 59.2415825 0.0000000 1.4500000 50.0000000 90.0000000 0.0000000 Used for: Traditional German bittering and aroma hops, Altbiers, Lagers Aroma: Mild, pleasant, slight spice Substitutes: Saaz, Tettnang Examples: Dusseldorf Altbiers 26.2853442 5 0 1 1.0000000 <_MOD_>2014-02-18 Spalter Germany 1 0 5.8000000 4.0000000 24.4159119 0.0000000 0.5976051 50.0000000 30.0000000 0.0000000 Used for: Traditional German bittering and aroma hops, Altbiers, Lagers Aroma: Mild, pleasant, slight spice Substitutes: Saaz, Tettnang Examples: Dusseldorf Altbiers 7.7830198 6 0 1 1.0000000 <_MOD_>2014-02-18 Whirlfloc Tablet 1 Clarity 1408.0000000 13 1.0000000 640.0000000 0.0000000 0.1000000 0 0 15.0000000 Aids in clearing yeast and chill haze. Easy to use tablet form. 1 0 7 <_MOD_>2014-02-18 Spalter Germany 1 0 5.8000000 4.0000000 16.3425055 0.0000000 0.4000000 50.0000000 5.0000000 0.0000000 Used for: Traditional German bittering and aroma hops, Altbiers, Lagers Aroma: Mild, pleasant, slight spice Substitutes: Saaz, Tettnang Examples: Dusseldorf Altbiers 1.3513301 8 0 1 1.0000000 <_MOD_>2014-02-18 Dusseldorf Alt Yeast White Labs WLP036 0 0 1 1.2000000 2.0000000 0.0000000 6.0000000 9 1 2013-03-30 2011-02-27 100.0000000 65.0000000 72.0000000 65.0000000 69.0000000 0 0 0 5 2003-06-14 Alt biers, Dusseldorf Alts, German Ales Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor like WLP029 does. <_MOD_>2014-02-18 Yeast Nutrient 4 Fermentation 1408.0000000 6 1.0000000 640.0000000 0.0000000 0.2500000 2 2 3.0000000 Gives yeast nutrients for healthy fermentation. Not needed for most beers, but good for those with a high percentage of adjuncts. Add before yeast. 1 0 10 <_TExpanded>1 2 0 0 1.0460000 1.0100000 1.0180000 1.0110000 640.0000000 1.0500000 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 0 1.0000000 0.0000000 0 1536.0000000 1947.5200000 80.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1