West Fork Alt

Brewer:	Cody Taylor		Email:	u47@ev1.net
Beer:	West Fork Alt		Style:	Düsseldorf Altbier
Type:	Extract w/grain		Size:	5.5 gallons
Color:	20 HCU (~12 SRM)		Bitterness:	28 IBU
OG:	1.046		FG:	1.014
Alcohol:	4.2% v/v (3.3% w/w)
Water:	I used bottled Spring water for both the boil and filler.
Grain:	1 lb. German Pilsner .25 lb. Dextrine malt (Cara-Pils) .5 lb. Belgian CaraMunich .25 lb. Rolled oats
Steep:	Steep grains @ 165°F for 45 minutes.
Boil:	45 minutes	SG 1.102	2.5 gallons
	2 lb. Light malt extract 4 lb. Amber malt extract
	2# Light LME @ 15. 4# Amber LME @ 15. 1 tsp Irish Moss @ 30.
Hops:	1 oz. Perle (8% AA, 45 min.) 1 oz. Hallertauer Hersbrucker (5% AA, 30 min.) 1 oz. Saaz (3.75% AA, 15 min.)
Yeast:	Wyeast 1007 German Ale / Alt. I also used Yeast Nutrient.
Log:	Primary @ 70°F for 5 days. Secondary 14 Days @ 72°F. Bottle condition 21 days @ 72°F.
Carbonation:	3/4 cup corn sugar.

Recipe posted 04/27/03.