The High Plains Draughters Recipe Database


Dusseldorf Alt
contributed by Burt Renard on 1996-06-01
makes 5 gallons

Ingredients List  

1 lbs crystal malt (44 lovibond)
0.25 lbs Klages two-row
0.5 lbs carapils
1 oz chocolate malt
3.3 lbs Munton & Fison Amber extract (unhopped)
3 lbs light dry malt extract
1 oz Perle hops (60 minutes)
1 oz Hallertauer (5 minutes)
0.5 tsp Irish moss (15 minutes)
Wyeast German Ale yeast

Brewing Notes  

Crush grain and steep in mesh bag for 30 minutes at 160 degrees in 2 gallons filtered water. Remove grain and add dry and syrup malt extracts. When boil starts, add Perle hops. At 45 minutes, add Irish Moss and at 55 minutes, add Hallertauer hops. Chill wort to below 80 degrees and transfer to fermenter. Aerate for 20 to 30 minutes and pitch yeast.

Fermentation Notes  

One week in primary; one week in secondary. Primed with 1.25 cups light dry malt extract.

Gravity  

Original gravity: 1.052
Final gravity: 1.018

Competition Record  

Burt Renard, 1st place German Ale, 1995 HPD Club-Only Competition



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