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North Florida Alt
| Brewer: | River Junction Brewery | Email: | galloway@gtcom.net | |||||
| Beer: | North Florida Alt | Style: | Düsseldorf Altbier | |||||
| Type: | Partial mash | Size: | 5.00 gallons | |||||
| Color: |
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Bitterness: | 42 IBU | |||||
| OG: | 1.054 | FG: | 1.012 | |||||
| Alcohol: | 5.4% v/v (4.2% w/w) | |||||||
| Grain: | 4 lb. Belgian pale 3 lb. Belgian Munich 1 lb. Belgian CaraVienne 2 oz. Belgian chocolate 8 oz. Flaked wheat |
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| Mash: | 50% efficiency | |||||||
| Bring 3 gallons water up to 170 and dough in grains and mix well. Hold temp at 150°. Cover pot and place in a warm (150 degree) oven for two hours. Shut it off and allow pot to remain over night. Spare grains w/ a gallon or so 170° degree strike water. |
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| Boil: | 75 minutes | SG 1.054 | 5 gallons | |||||
| 3 lb. Light malt extract | ||||||||
| Added extract to kettle and boiled hard until hot break, about 10 minutes. Added the Hallertauer. Added a large pinch of Irish moss and the Saaz hops with 15 minutes to go. Crashed cooled and pitched yeast. | ||||||||
| Hops: | 2.5 oz. Hallertauer (4.25% AA, 60 min.) 1 oz. Saaz (3.75% AA, 15 min.) |
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| Yeast: | 1 10 gr package SafeAle SafeBrew S33 rehydrated in one pint of warm water. These guys make a killer yeast. I'm talking EXPLOSIVE fermentation w/ a minimum lag time. You have to use a blow off everytime. | |||||||
| Log: | Fermented in a modified corny keg at 50 degrees for 7 days. Racked to another keg and conditioned for 2 weeks at 40 degrees. | |||||||
Recipe posted 08/10/01.
