Dusseldorf Alt

24 August, 2019

beer

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Malt

• 8 lbs 2 row pale
• 1 lb Munich
• 8 oz Vienna
• 8 lb Crystal 40 L
• 4 oz chocloate malt.

Hops

• Magnum .5oz/11.8% - 60min
• Saaz .5oz/2.9% - 30min
• Mt. Hood 1oz/4.8% - 0 min

Yeast

• WLP029 German Kolch Yeast

Water

4.5 gallon mash at 153F for 90 min. 3.1 gallons spage

Notes

Whirlock table @ 5 minutes Estimated, ABV 5%, OG 1.051 Ferment at 63 for 2 weeks then lagger at 40 for 4-8 weeks. Clone recipe from More beer. Missing 1lb of munich and .5 lb vienna initially

Very good!