Alesner

Brew #5

Brewer:	Gary Frankhouse		Email:	frankhouse@aol.com
Beer:	Alesner		Style:	Specialty Lager/Ale
Type:	Partial mash		Size:	13 gallons
Color:	24 HCU (~13 SRM)		Bitterness:	44 IBU
OG:	1.072		FG:	1.010
Alcohol:	8.0% v/v (6.3% w/w)
Water:	No treatment. Just filtered tap water.
Grain:	9 lb. 8 oz. American 2-row 2 lb. 0 oz. American 6-row 2 lb. 0 oz. Durst Pilsen 2 lb. 0 oz. Weyermann Pale Wheat 2 lb. 0 oz. Weyermann Light Munich 1 lb. 0 oz. Briess crystal 40L 1 lb. 0 oz. Weyermann CaraFoam 3 lb. 0 oz. Weyermann CaraRed 1 lb. 0 oz. Briess crystal 80L 2 lb. 0 oz. Weyermann Dark Munich
Mash:	84% efficiency
	Step infusion. 20 min rest at 122°F, 40 min rest at 149°F and 40 min rest at 153°F. Added amalase enzyme at the end of the protein rest.
Boil:	90 minutes	SG 1.062	15 gallons
	3 lb. 0 oz. Amber dry malt extract
	Irish moss the last 15 minutes. Yeast nutrient the last 15 minutes. 2 Whirlfloc tablets the last 15 minutes.
Hops:	1 oz. Chinook (13% AA, 60 min.) 1.5 oz. Cascade (5.75% AA, 40 min.) 2 oz. Saaz (3.0% AA, 20 min.) 1 oz. Tettnanger (4.5% AA, 20 min.) 2 oz. Cascade (5.75% AA, 10 min.) 1 oz. Cascade (aroma) 1 oz. Saaz (aroma)
Yeast:	Wyeast 2112 California lager starter from previous batch. Wyeast 1275 Thames Valley ale starter from previous batch. Both yeasts are highly flocculant and yield bright, clean beer with good malt character.
Log:	Brewed on Sunday 9/25/05. Primary fermentation temp at about 62°F. Secondary temps about 57°F. Dry hopped after secondary fermentation. On Sunday 10/23/05 I finned with gelatin and 1 tsp of polyclar. I'll do it again with 1.5 tbs of polyclar if it's not clear 7 to 10 days before kegging. After secondary fermentation it has fermented like a lager. As of 10/29 it's still going slow and steady. I will pump beer into keg through 0 to 5 micron filter to capture any residual yeast and polyclar.
Carbonation:	2.8 volumes	Keg: 13.3 psi @ 36°F
	Will condition @ 32°F to 36°F for 10 to 14 days.
Tasting:	I have a feeling this is going to be an exceptional beer. I will let you know when it's complete.

Recipe posted 10/29/05.