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Butcherbird Alt
First time using this yeast, didn,t know what to expect as far as attenuation. Malty.
For New Year's Eve.
| Brewer: | L M K | Email: | - | |||||
| Beer: | Butcherbird Alt | Style: | Düsseldorf Altbier | |||||
| Type: | All grain | Size: | 3.4 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.052 | FG: | 1.020 | |||||
| Alcohol: | 4.1% v/v (3.2% w/w) | |||||||
| Water: | Tap+1 gal. spring+ 1 gal. distilled | |||||||
| Grain: | 1 lb. German Pilsner 1 lb. Wheat malt 2 lb. German Munich 8 oz. Melaniodin (Weyer) 8 oz. Dark munich (Munich 40, Durst) 4 oz. German CaraAmber (Weyer) 4 oz. German CaraMunich 3 oz. German CaraAroma |
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| Mash: | 85% efficiency | |||||||
| 122F 20 mins. 144F slow ramp to 148F 20 mins. 152F 20 mins. 154F 15 mins. 158F 20 mins. 170F 5 mins. Sparge to 4 gals. Should have stayed at 148/150F a little longer and skipped 158/160 all together. |
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| Boil: | 60 minutes | SG 1.044 | 4 gallons | |||||
| Hops: | .42 oz. Tettnanger (4.5% AA, 60 min.) .42 oz. Tettnanger (4.5% AA, 30 min.) |
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| Yeast: | WLP-036 Dusseldorf No starter, just pitched right in. |
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| Log: | Brewed: 9-6-06 Racked: 9-15-06 Ferm. at 68F prim. Second. at 64F one month. Age at 42F one week (or two) then bottle. |
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| Carbonation: | Bottle condition | |||||||
Recipe posted 10/14/06.
