Ctrl + Alt + Delete - Altbier - 2012 National Homebrew Competition Winner

INGREDIENTS

For 18 Gallons (68.14 L)

25.0 lb (11.34 kg) German Pilsner malt

6.0 lb (2.72 kg) Munich malt

3.0 lb (1.36 kg) Briess aromatic malt

1.0 lb (0.45 kg) Wyermann Caramunich® malt

1.0 lb (0.45 kg) White wheat malt

8.0 oz (227 g) Wyermann Carafa® Special II malt

2.0 oz (57 g) Tettnanger hops, 4.5% a.a. (60 min)

2.0 oz (57 g) Tettnanger hops, 4.5% a.a. (30 min)

4.0 oz (113 g) Saaz hops, 4% a.a. (20 min)

4.0 oz (113 g) Saaz hops, 4% a.a. (15 min)

4.0 oz (113 g) Tettnanger hops, 4.5% a.a. (15 min)

Whirlfloc to calrify (10 min)

4.0 g gypsum (mash)

1 pkg Wyeast 1007 German ale yeast (starter)

1 pkg White Labs WLP036 Dusseldorf Alt yeast (starter)

Original Gravity: 1.051

Final Gravity: 1.01

ABV: 5.38%

IBU: 42.3

SRM: 12.4

Mash grains at 151° F (66° C) for 75 minutes. Batch Sparge with two steps, 3.5 gallons (13.25 L) and 12.5 gallons (47.32 L) of 168° F (76° C) water.

Primary fermentation for 17 days at 66° F (19° C).

Secondary fermentation for 4 days at 34° F (1° C).

Forced CO2 to carbonate (2.5 vol).

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