St. Gereon Alt

This is my first try brewing an Alt with Wyeast #1338. Previous
brews using other yeasts did not quite produce the deep maltiness
that I remember from my college days in Duesseldorf.
As to the name, St. Gereon is the catholic church in my home town
Monheim, a few miles south of Duesseldorf on east shore of the Rhine.

Brewer:	Markus Berndt		Email:	berndt@colorado.edu
Beer:	St. Gereon Alt		Style:	Düsseldorf Altbier
Type:	All grain		Size:	6 gallons
Color:	11 HCU (~8 SRM)		Bitterness:	35 IBU
OG:	1.048		FG:	1.012
Alcohol:	4.6% v/v (3.6% w/w)
Water:	Add 1/2 tsp CaCl2 per 12 qts of Westminster, CO, water. This should increase Ca by 80ppm, and Cl by 70ppm, to make my tap water a bit harder, as it is quite soft.
Grain:	2 lb. 12 oz. German Pilsner 7 lb. German Munich 4 oz. Belgian aromatic
Mash:	77% efficiency
	1.2 qts/lbs ... 12 qts of treated water needed mash in at 100F (rest 30') pull 1/3 thick decoction: --raise quickly to 140F(rest 20'), 158F(rest 5'), and boil for 30' add decoction fraction back to raise main mash to 140F(rest 30') add external heat to raise main mash to 158F (rest 40') add external heat to raise main mash to 170F (rest 5')
Boil:	80 minutes	SG 1.041	7 gallons
	Add re-hydrated irish moss when 15' left in the boil. After the boil, cool wort quickly to 65F, let trub settle and rack clear wort off the trub (I lost about 1 gallon in the trub). Aerate the clear wort by vigorously stirring it for 15 minutes.
Hops:	31g Perle (7.3% AA, 75 min.) 33g Ultra (2.5% AA, 45 min.)
Yeast:	Pitch the sediment of a 2 qt starter of Wyeast 1338 European Ale.
Log:	This beer was brewed on 1/9/99. Ferment it at around 64F, after fermentation slows rack to secondary, lower the temperature to around 45F and age for at least three weeks.
Carbonation:	force carbonate in keg to 2.3 volumes of CO2

Recipe posted 01/11/99.