owner: Michael Erwin | started: 09/25/2008 | last updated: 11/17/2008
status: Finished
Pictures: http://www.facebook.com/photo.php?pid=30201812&l=3
Original Recipe: from Papazian.
6# German amber malt syrup
1.75 oz Northern Brewers or Perle hops (60)
.25# chocolate malt
.125# German Caraffe black malt
German ale-type yeast (safale K-97)
.75 cups corn sugar
OG:1.040-1.044
FG:1.007-1.011
Steep malts at 150-160F for 30 minutes.
Add extract and hops. Boil 60 minutes.
Add water up to 5 gallons.
Primary at ale temperature.
Secondary 2 weeks at 55F.
Alts:
2oz Perle to get 16HBU.
ordered 6# Briess Pilsen extract syrup
10/16/2008 - Had a few friends over to observe the process. Pizza and homebrew, can't beat that. Served up the ESB and the Pumpkin; they loved it, the ESB more so. Bought a 4-gallon kettle and used it for the first time. Makes life so much better. I was able to boil almost three gallons at a rolling boil, so I'm hoping the beer will appreciate the expense and effort.
10/16/2008 - SG:1.044. Pitched Safale K-97 at 74F.
10/26/2008 - SG:1.011. Weather has changed; temp is 64F. Ready to rack and put in the garage for lagering.
10/27/2008 - Racked to secondary. In the garage. Need to check temp later today.
10/28/2008 - Secondary is at 51F.
11/6/2008 - Bottled at SG 1.011. I used 1 cup of sugar to increase the carbonation when it's chilled. Perfect reddish brown color, perfect clarity, and flavor is dead-on for a Düsseldorfer. App Atten: 75%, ABV: 4.3%.
11/15/2008 - Perfect! A little bit green, but exactly what I was going for in this altbier. Nice thick head (about 3 inches worth!) that hung around for a while. Great clarity, and just the perfect amount of bite; not too much, not too little. Papazian wins again!
11/17/2008 - This beer is awesome!
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