ST. UDLY'S BEER

Brewer:	M.J. LANGFORD		Email:	marlon_langford@wmainc.net
Beer:	ST. UDLY'S BEER		Style:	Düsseldorf Altbier
Type:	All grain		Size:	5 gallons
Color:	25 HCU (~14 SRM)		Bitterness:	43 IBU
OG:	1.059		FG:	1.015
Alcohol:	5.6% v/v (4.4% w/w)
Grain:	2 lb. 8 oz. Wheat malt 6 lb. German Munich 8 oz. British Brown 8 oz. Belgian CaraMunich
Mash:	84% efficiency
	I used a double decoction mash. 1) Dough in at 114deg. raise to 122deg. in 10 min. 2) Pull one gallon thick decoction and raise to 145deg in 10 min. 3) Raise decoction to 156-158deg. in 10min. Hold until iodine test is negative. 4) Bring to a boil and boil for 20min. 5) Recombine mashes to raise temp. of first mash to 145-147deg. 6) Pull second decoction approx 3-4 qts and repeat steps 3&4 7) Recombine both mashes to bring temp up to 156-158deg. 8) When iodine test is negative mash out at 170deg. 9) Collect 6-6.5 gallons of wort.
Boil:	90 minutes	SG 1.049	6 gallons
Hops:	1 oz. Perle (6.5% AA, 60 min.) .5 oz. Perle (6.5% AA, 45 min.) .5 oz. Perle (6.5% AA, 15 min.)
Yeast:	Wyeast 2565 kolsch yeast
Log:	Ferment between 58-60deg. for 7 days in primary Transfer to secondary for 7days at 58-60deg. Lower temp to 39-40deg. for two weeks
Carbonation:	Bottle with 1/2 cup cornsugar and condition at room temp for 7-10 days cold condition for 2weeks at 39deg. Serve at 49deg.
Tasting:	slightly fruity, bittersweet,crisp finish.

Recipe posted 11/29/01.