Dieseldwarf Ale - 2008

Malty alt, decocted malt.
Spiced up nice with hopfen: Spalt.
Patient brewed and lagered kalt.
If you don't like, it's not my falt.

Malziges Alt, abgekochtes malz,
Fein gewürzt mit hopfen: Spalt.
Kuhl gegärt mit viel geduld.
Magst du's nicht? S'is nit mein schuld.

.................................... Ignatz Laripu, Experte in Allem

Brewer:	Larry Maler		Email:	larrymaler@hotmail.com
Beer:	Dieseldwarf Ale - 2008		Style:	Düsseldorf Altbier
Type:	All grain		Size:	24 liters
Color:	21 HCU (~12 SRM)		Bitterness:	41 IBU
OG:	1.060		FG:	1.020
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Charcoal-filtered soft water. Calcium Chloride CaCl2.2H2O 100 mg/L Salt NaCl 150 mg/L Gypsum CaSO4.2H2O 50 mg/L Calcium Carbonate CaCO3 300 mg/L
Grain:	4 lb. Durst Pilsner 5 lb. Durst Dark Munich (15.5° L) 1 lb. Assi powdered pale malt (Korean, not DME!) 1 lb. Weyerman Wheat malt 1 lb. Weyerman CaraMunich (46°L)
Mash:	85% efficiency
	Double decoction. 132°F protein rest: 20 minutes. Decoct, raise temp to 147°F: 20 minutes. Decoct, raise temp to 154°F: 15 minutes. Mashout at 168°F. Sparge, collect about about 26 litres.
Boil:	90 minutes	SG 1.055	26 liters
	Hops actually added at start of 90 minute boil. Irish moss 15 minutes before end of boil. Note: Double decoction and 90-minute boil develop melanoidins and darken the beer beyond the color shown.
Hops:	85g Spalt pellets (4.5% AA, 90 min.)
Yeast:	Y019 Safale K-97 Product info: German ale strain selected for ability to form large, firm head when fermenting. Top-cropping ale yeast is suitable for top fermented beers w/ low ester levels. Sedimentation: low. Final gravity: low. Optimum temp: 59°-75° F
Log:	Brew date: Nov. 26, 2008. Closed fermentation in glass. Yeast pitched at 70°F. Fermentation cooled by refrigerator, varied from 64°F to 62°F. In secodnary, temperature reduced from 60°F down to 40°F over 12 days. Lagered until April 13, 2009.
Carbonation:	2.0 volumes	Cane Sugar: 44.9g for 21.8 liters @ 40°F

Recipe posted 04/25/10.