Blitzkrieg Alt

Recipe by: Taft Canyon Brewers; inspired by Hops & Berries

7.15 lbs Munich Light Malt
6 lbs Vienna
0.6 lbs Caramunich I
0.6 lbs Caramunich III

1.5 oz Select Spalt Pellet 4.3%AA (60 minutes)
1.5 oz Select Spalt Pellet 4.3%AA (15 minutes)
1 oz Select Spalt Pellet 4.3%AA (0 minutes)

Yeast: Dusseldorf Ale (WLP036) x3

0.5 tab Whirlfloc (15 Minutes)
0.5 tsp Yeast Nutrient

Mash Steps:

60 minutes at 152 degrees (19.5 quarts)
Mash out @ boiling (10 quarts)
Batch sparge at 170 degrees (5 quarts)

Fermentation Temperature: 68 F

Found a small window of opportunity to brew the other night…no time for a starter so I went with 3, yes 3 vials of White Labs yeast for this Imperial Alt.  I am hitting temps on the dough in, but I am still seeing efficiency suffering.  I am using slow drains, mashing out, and batch sparging with 10 minutes rests.  My mash tun has a stainless steel braided manifold (the outer from flexible plumbing for sinks).  Can a false bottom offer that much more efficiency?  Do I need to bite the bullet and figure out fly sparging?  Or am I just doing something wrong??

Original Gravity: 1.058
Potential ABV: 6.40%
IBUs: 29.0
Gravity at Rack: TBD
Final Gravity: TBD
Final ABV: TBD

Notes: Grain volume adjusted for Brew House Efficiency of 65%.

Brewed: August 27, 2013


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Filed under Beer Recipes, Making Beer

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