Der Alten Lump
partial mash. German Alt Bier. Makes 5 gallons. Elapsed Time: 1.5
- 6 lbs. Marie's
- 1 lb. Crystal
- 1.5 oz. pelleted
Magnum hops (bittering)
- 1 oz. pelleted
Hallertau hops (aroma)
- 1 tsp. Irish
- 1 package
European Ale Yeast yeast- Wyeast #1338 European
Add 5 liters
cold water to a 20 liter stainless steel sparge pot. Place specialty
grains in muslin or nylon sparging bag and add to water. Begin heating,
making sure grain and sparging bag do not burn on bottom of pot.
When temperature reaches 180 F, turn off heat and sparge grains
for an additional five minutes. Then, remove bag and squeeze remaining
tasty goodness from bag using a collander and a large bowl. Discard
specialty grains, bring 20 liters cold water to a boil in a 30 liter
stainless steel brew pot. When brew pot reaches boil, begin stirring
water and add malt extract. Stirring will prevent the malt extract
settling to the bottom of the bot and burning. Next, add the contents
of the sparging pot. Stir a few more times for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
boil: Bittering hops- 1.5 oz. Magnum hops
Aroma hops - 1.0 oz. Hallertau hops
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection.
Leave wort in
primary fermenter until fermentation subsides (about a week). Leave
wort in secondary fermenter for an additional two to three weeks.
Bottle and age to taste. (Weasel Breweries recommends a minimum
of two months. More is better.)
brewing, 6 May 1999.