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German Alt Efficiency Brew

We brewed a German Alt using the following grain billl: • 7 lbs. of Castle Belgian Pilsner • 2 lbs. of Castle Belgian Munich 7° Lovibond • 1 lb. of Castle Aromatic Malt (10 pounds total crushed malt) Hops were: • 1 oz. Polish Lubeski (boiled for 60 minutes) • ¾ oz. Lubeski (boiled for 10 minutes) Mash & Boil Procedure: 1. Added 3 gallons of strike water and heated to default of 162° F.

2. With grainbasket in place, stirred in malt gradually* *when the mash got too thick to stir, we poured a gallon from the bottom spigot and stirred it into the mash. We did this 2 or three times to get the entire 10 pounds mixed properly. This was a very thick mash, and we think we will use .33 gallons per pound of grain instead of .3 gallons per pound of grain strike water next time. 3. Set the thermostat to 151° F. covered, and let sit for one hour* *during this one hour period, after half an hour, we poured a gallon from the bottom valve and took off the lid and mixed it into the grain bed. 4. Prepared 4 gallons of 168° F. sparge water during the mash in a separate pot 5. After 1 hour, raised the grain basket and turned the thermostat to 218° F. to boil 6. Added all 4 gallons sparge water a gallon at a time (poured in with a gallon measuring cup) every 10 minutes or so until 5½ gallons was reached in the Mash & Boil 7. Boiled for 1 hour with the hops, cooled, and added yeast. Starting gravity: 1.056. Because there was less strike water and grain in the Mash & Boil this time, the temperature varyed a bit more than on the first batch. The increase in thermal mass provided by the larger amount of grain and strike water in the earlier Black IPA mash made it more stable. Again, our conclusion on this one is that small grain bills should have a little more strike water than .3 gallons per pound of grain, .33 gallons per pound would be better. The slightly poorer mash efficiency of this batch versus the Black IPA would also tend to support this conclusion.

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