Dieseldwarf Ale

"Malty alt,
Decocted malt.
If you don't like,
It's not my falt."
(- from Ignatz Laripu, Experte in Allem)

Brewer:	Larry Maler		Email:	lmaler@tampabay.rr.com
Beer:	Dieseldwarf Ale		Style:	Düsseldorf Altbier
Type:	All grain		Size:	20 liters
Color:	22 HCU (~12 SRM)		Bitterness:	43 IBU
OG:	1.054		FG:	1.012
Alcohol:	5.4% v/v (4.2% w/w)
Water:	Charcoal-filtered soft water. Two teaspoons of calcium sulphate (gypsum) and one teaspoon of calcium chloride added.
Grain:	4.4 lb. German Pilsner 4.4 lb. German Munich 7 oz. American crystal 20L 11.4 oz. American crystal 40L 1.05 oz. British chocolate
Mash:	66% efficiency
	Double decoction. 128°F protein rest, 20 minutes, decoct and raise temp to 152°F falling to 151°F for 60 minutes, decoct and raise temp to 170°F for mashout. Sparge, collecting about about 28 liters.
Boil:	120 minutes	SG 1.039	27.8 liters
	13.6 oz. Light malt extract
	Hops actually added at start of 120 minute boil, not at 60 minutes. Irish moss 15 minutes before end of boil. Note: Double decoction and 2-hour boil develop melanoidins and darken the beer beyond the color shown.
Hops:	28.4g Tettnanger (7.5% AA, 60 min.) 28.4g Tettnanger (7.5% AA, 30 min.) 28.4g Saaz (aroma)
Yeast:	Wyeast German ale.
Log:	Brew date: December 3, 2000. Closed fermentation in glass. Yeast pitched at 72°F. Fermentation cooled by the "wet-T-shirt" evaporative method. Temperature of the water bath varied from 66°F to 60°F depending on temperature of the day.
Carbonation:	Bottle refermentation. Half cup mixed cane and brown sugar, packed down.
Tasting:	It's perfect: no off flavors, incredibly malty and hops and malt are nicely balanced. The taste has remained stable since the first bottle was opened in late January, 2001, except that it has become slightly drier. It is stored unrefrigerated.

Recipe posted 11/26/05.