Aletoberfest - All Grain

Brew Date; August 14, 1999

Batch Size; 5 US Gallons

Gravity
OG
 1.052
FG
 1.013
% ABV
 5%

Malt, Grains, Adjuncts
Amount
Variety, Origin
Degrees L
3 Pounds Weissenheimer Munich, Germany 9° L
2 Pounds Weissenheimer Pilsner, Germany 1.5°L
1 1/2 Pounds Weissenheimer Vienna, Germany 1.75° L
1/2 Pound Weissenheimer Wheat, Germany 3.5° L
1/2 Pound M+F CaraPils, Unknown Origin unknown° L
1 Pound Weissenheimer Medium Caramel, Germany 45° L
1 Pound Breiss 2 row, USA - Roasted in oven at 350°F for 30 minutes 3° L

Hops (Estimated IBU = 25)
Variety, Origin, Style
Ounces
Boil Time
% A
Tettnanger, LDC, Pellets 1 Ounces 45 minutes 4.1% Alpha
Tettnanger, LDC, Pellets 1 Ounces 20 minutes 4.1% Alpha

Yeast
Amount
Brand, Style
Date
1 Pkg Wyeast 1007, German Ale August 14, 1999

Additives and misc. Ingredients
Amount
Ingredients/Procedure
Boil
2 teaspoons Calcium Carbonate Added to mash water.
1 teaspoon Irish Moss 15 minutes

Procedure:
Added 2.5 US gallons of 170°F water to grain - yielded 152°F mash temp.
Hold for 90 minutes at 152°F.
Add 2 gallons boiling water to mash to raise temp to 165°F. Hold for 10 minutes.
Sparge with enough 170°F water to yield 6.5 US gallons sweet liquor.
Boil for 60 minutes.
Hops additions at 45 and 20 minutes, NO FINISHING HOPS USED!
Irish moss and chiller in with 15 minutes left to boil.
Chill to 65°F.
Pitch yeast
Primary fermentation in glass carboy in tub of water and ice blocks to ferment at 60°F. for 9 days.
Rack to glass secondary fermentor in ice bath for 60°F for 9 days.
Rack to SS keg, seal with 35psi, into 30°F Fridge.

Comments:
The samples from the primary and secondary, when racking, were both very tasty.
The flavor and aroma of the roasted grain was a very nice surprise.
Amber/orange color with a slightly nutty/roasted flavor.
So far, I like it!!
I will now try to be patient and let it sit at 30°F for the month of September.
Getting the Joneses already, good thing I have some EPA and stout left.
Okay, it's October 10th and it seems to have matured very nicely.
I think I will make it again using the 1338 yeast and call it a Maibock for the springtime.


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