Alt! Oo Goes There!

A straightforward, beginner's level Altbier recipe.

Brewer:	Basement Floor Brewing		Email:	-
Beer:	Alt! Oo Goes There!		Style:	Düsseldorf Altbier
Type:	Extract w/grain		Size:	5 gallons
Color:	42 HCU (~19 SRM)		Bitterness:	45 IBU
OG:	1.057		FG:	1.008
Alcohol:	6.3% v/v (5.0% w/w)
Grain:	.5 lb. American crystal 60L .1 lb. American chocolate
Steep:	Steep crystal and chocolate grains in 2 gallons of water for 30 minutes between 150-170 degrees F.
Boil:	60 minutes	SG 1.143	2 gallons
	6.6 lb. Amber malt extract .75 lb. Dark dry malt extract
	After removing the steeping bags, bring the water to a roiling boil for 10 minutes, then remove from heat to stir in and thoroughly dissolve the liquid and dry extracts. Then put back on heat and bring to another roiling boil. Then add the first hops and begin timing the 60-minute boil.
Hops:	3 oz. Hallertauer (3.5% AA, 60 min.) .5 oz. Northern Brewer (6% AA, 30 min.) 1 oz. Tettnanger (4.5% AA, 1 min.)
Yeast:	I used WLP001 California Ale yeast because it was the best thing available, but ideally I'd use WL's alt yeast.
Log:	I racked to secondary after 5 days in the primary--bubbles in airlock had slowed to about 1-5 per minute. Beer sat in secondary for 7 days at ale temperatures (around 68F), and I then moved the secondary into the refrigerator for lagering or cold conditioning at approximately 40-45F for another 3 weeks.
Carbonation:	2.66 oz of corn sugar for bottling (about 7 tbsps by volume, or just under 1/2 cup).

Recipe posted 10/20/04.