Alesner

Brew #5

Brewer: Gary Frankhouse Email: frankhouse@aol.com
Beer: Alesner Style: Specialty Lager/Ale
Type: Partial mash Size: 13 gallons
Color:
24 HCU (~13 SRM)
Bitterness: 44 IBU
OG: 1.072 FG: 1.010
Alcohol: 8.0% v/v (6.3% w/w)
Water: No treatment. Just filtered tap water.
Grain: 9 lb. 8 oz. American 2-row
2 lb. 0 oz. American 6-row
2 lb. 0 oz. Durst Pilsen
2 lb. 0 oz. Weyermann Pale Wheat
2 lb. 0 oz. Weyermann Light Munich
1 lb. 0 oz. Briess crystal 40L
1 lb. 0 oz. Weyermann CaraFoam
3 lb. 0 oz. Weyermann CaraRed
1 lb. 0 oz. Briess crystal 80L
2 lb. 0 oz. Weyermann Dark Munich
Mash: 84% efficiency
Step infusion. 20 min rest at 122F, 40 min rest at 149F and 40 min rest at 153F. Added amalase enzyme at the end of the protein rest.
Boil: 90 minutes SG 1.062 15 gallons
3 lb. 0 oz. Amber dry malt extract
Irish moss the last 15 minutes.
Yeast nutrient the last 15 minutes.
2 Whirlfloc tablets the last 15 minutes.
Hops: 1 oz. Chinook (13% AA, 60 min.)
1.5 oz. Cascade (5.75% AA, 40 min.)
2 oz. Saaz (3.0% AA, 20 min.)
1 oz. Tettnanger (4.5% AA, 20 min.)
2 oz. Cascade (5.75% AA, 10 min.)
1 oz. Cascade (aroma)
1 oz. Saaz (aroma)
Yeast: Wyeast 2112 California lager starter from previous batch.
Wyeast 1275 Thames Valley ale starter from previous batch.
Both yeasts are highly flocculant and yield bright, clean beer with good malt character.
Log: Brewed on Sunday 9/25/05. Primary fermentation temp at about 62F. Secondary temps about 57F.
Dry hopped after secondary fermentation. On Sunday 10/23/05 I finned with gelatin and 1 tsp of polyclar. I'll do it again with 1.5 tbs of polyclar if it's not clear 7 to 10 days before kegging.
After secondary fermentation it has fermented like a lager. As of 10/29 it's still going slow and steady.
I will pump beer into keg through 0 to 5 micron filter to capture any residual yeast and polyclar.
Carbonation: 2.8 volumes Keg: 13.3 psi @ 36F
Will condition @ 32F to 36F for 10 to 14 days.
Tasting: I have a feeling this is going to be an exceptional beer. I will let you know when it's complete.

Recipe posted 10/29/05.