Full of Ge-Spalt

This is somewhat of a crunch time brew, made up with what is available at the local shop with the hop shortage. It carries a nice high potential alcohol, with a great dark color. Note that this recipe is for 10 gallons.

Brewer:	Backwoods Brew Boys		Email:	eric.helwig@gmail.com
Beer:	Full of Ge-Spalt		Style:	American Premium Lager
Type:	Extract		Size:	10 gallons
Color:	25 HCU (~13 SRM)		Bitterness:	17 IBU
OG:	1.069		FG:	1.014
Alcohol:	7.1% v/v (5.6% w/w)
Water:	Fill brew kettle with 3 gallons of water. Bring it to 155° degrees and hold.
Grain:	1 lb. American crystal 40L 1 lb. Dextrine malt (Cara-Pils)
Steep:	Once it gets to 155° put in crushed grains for 30 minutes. Try to keep the temperature as close to 155° as possible, do not let it boil. Remove grains and increase heat to boiling. Once boiling, remove from heat.
Boil:	60 minutes	SG 1.173	4 gallons
	6 lb. Light malt extract 12 lb. Amber malt extract
	After removed from heat, add the extracts; making sure to mix them in thoroughly. Bring back to boil. Once you have a boil again, add in the 4 oz of Spalt hops. Let these boil for 60 minutes. (Note that when adding hops for the first time, the mixture may boil up, remove the heat, and let subside. Add heat back and begin timer, mixture should not rise again) After the 60 minutes is up, add 1 oz of cascade hops, boil for 15, again pay attention to boil overs. After the 15 minutes, add the remaining cascade hops for 2-4 minutes for aroma.
Hops:	4 oz. French Spalt (6.75% AA, 60 min.) 1 oz. Cascade (6% AA, 15 min.) 1 oz. Cascade (aroma)
Yeast:	Add 2.5 gallons of water to each carboy, then add wort. Top off to 5 gallons with water. Once temperature is down to 70°, pitch one packet of yeast in each carboy. Use two Wyeast activator packs of Bavarian Lager #2206, or like.
Log:	Allow to ferment at room temperature for 2-3 days. Then place in 48°-60° cool fermentation area. Lower temps allow a slower fermentation. After 7-10 days, allow to warm back up to room temperature for 24 hours. After this, transfer to secondary fermentation carboys and place in cooler at 36°-45° for 3-12 weeks. For bottling, use 2 cups warm water to dissolve 1.5 cups corn sugar. Combine both carboys and add the sugar-water mix. Rack in bottles, and store at 60°-70° for 2-4 weeks. The beer will continue to get better over time for a while.

Recipe posted 10/06/08.