Altbier 2-11

Great stuff. Either keg it or bottle with malt extract for carbonation instead of corn sugar.

Brewer:	Charles Puls		Email:	cpulsmd@gmail.com
Beer:	Altbier 2-11		Style:	Düsseldorf Altbier
Type:	All grain		Size:	5.5 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	26 IBU
OG:	1.051		FG:	1.011
Alcohol:	5.1% v/v (4.0% w/w)
Water:	Puget Sound area tap water
Grain:	9 lb. British pale 2 oz. American crystal 60L 2 oz. Roasted barley
Mash:	80% efficiency
	Double step infusion mash - 1) dough in 8.33q 135deg water (step 122deg for 30 min) 2) 7.5q 190deg water (step 150deg for 60 min) 3) mashout 7.5q boiling water 5 min
Boil:	60 minutes	SG 1.040	7 gallons
	1 tsp Irish moss 15 min out
Hops:	1 oz. Tettnanger (4.9% AA, 55 min.) 1 oz. Tettnanger (4.9% AA, 30 min.)
Yeast:	Wyeast 1007 German Ale (Activator pouch)

Recipe posted 02/15/11.