Knipprather Alt

This is a pretty standard Alt modeled after the Alts from the
Lower Rhineland (for example Diebels Alt). I am brewing this
for my Dad who lives just south of Duesseldorf and drinks mostly
Diebels Alt.

Brewer:	Markus Berndt		Email:	berndt@colorado.edu
Beer:	Knipprather Alt		Style:	Düsseldorf Altbier
Type:	All grain		Size:	5.5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	28 IBU
OG:	1.049		FG:	1.013
Alcohol:	4.6% v/v (3.6% w/w)
Water:	Westminster, Colorado, has medium hard water.
Grain:	3 lb. Weissenheimer Pilsener 6.5 lb. Weissenheimer Munich 0.1 lb. Weyermann Carafa
Mash:	75% efficiency
	Mash in with 11.5 qts of water to a temperature of 156F. Hold this temp. for 90 minutes, raise the mash to 168F and rest for 10 minutes.
Boil:	90 minutes	SG 1.038	7.0 gallons
	Add 1 tsp irish moss 15 minutes before the end of the boil.
Hops:	1.61 oz. German Spalt (3.7% AA, 70 min.)
Yeast:	White Labs WLP320 - American Hefeweizen (aka Widmer, aka Zum Uerige)
Log:	This batch will be brewed on 9/22/98. Ferment at 65F, when it has fermented out, transfer to secondary and let the yeast settle (a few days). Then bottle, wait until cabonation is complete, and store in the refrigerator.
Carbonation:	Add corn sugar before bottling for 2.2 volumes CO2.
Tasting:	I cannot wait to taste this one ...

Recipe posted 09/18/98.