No-Fault Alt

This is a hybred between "Alt and in the way" from the Oct. 96 issue of "Brew Your Own" magazine, and a recipie "Alt" posted on Cat's Meow 3 by Jerry Cunningham. from Homebrew digest Issue # 1979 3-8-96. which was pointed out to me by one of the regulars on the Brew-Rat Chat, ZYTHOS. Thank you, Z; for all your kind assistance in my searches for info on alts. The Cat's meow recipie carries a notation that the recipie originated with Bruce DeBolt; that it was altered. Well, I've changed it again, and filed off the serial numbers; such is the beauty of homebrewing...

-- Strange Brewer, aka Rick Olivo ashpress@win.bright.net
Vitae Sine Cervesiae sugat!!! (Life without beer sucks!!!)

Brewer:	Strange Brewer		Email:	ashpress@win.bright.net
Beer:	No-Fault Alt		Style:	Alt (Kinda)
Type:	All grain		Size:	5 gallons
Color:	23 HCU (~13 SRM)		Bitterness:	41 IBU
OG:	1.068		FG:	1.010
Alcohol:	7.4% v/v (5.8% w/w)
Water:	None, local artesian water is ideal for this style. In areas of very soft water, bear in mind this style requires a meduium hard water to produce color and taste properly.
Grain:	9 lb. American 2-row 3 lb. Wheat malt 3 lb. American Munich .5 lb. Belgian aromatic .5 lb. Dextrine malt (Cara-Pils) .5 lb. Belgian CaraMunich .5 lb. Belgian CaraVienne
Mash:	55% efficiency
	122 f. protein rest 30 min. Mash @ 154 f. 90 min. Mashout 165 f. 15 min.
Boil:	90 minutes	SG 1.048	7 gallons
	Irish moss per label directions 15 min before end of mash
Hops:	1 oz. Spalt (6.75% AA, 60 min.) 1 oz. Northern Brewer (6.5% AA, 30 min.)
Yeast:	Wyyeast 1007
Log:	1 week primary at 68 degrees f. 4 weeks secondary at 39 degrees f. kegged at end of secondary 30 psi 2 days, cut back to 7 psi for 1 day. Drink!!!!
Carbonation:	Kegged, force carbonated
Tasting:	Ummmm... Can't wait!

Recipe posted 08/08/97.