Andrew Clark’s Düesseldorfer Altbier

Andrew Clark’s Düesseldorfer Altbier

Andrew Clark — Queensland, Australia
Score: 38/50

(6 gallons/23 L, all-grain)
OG = 1.053   FG = 1.014
IBU = 46.8 SRM = 7  ABV = 5.2%
Brewhouse efficiency: 73%

Ingredients
11 lb. (5.0 kg) Weyermann Munich II malt
12.3 oz. (0.35 kg) wheat malt
3.6 AAU Spalter hops (60 min.) (1.1 oz./30 g at 3.3% alpha acids)
7.4 AAU Pacific Hallertauer hops (1.4 oz./40 g at 5.3% alpha acids)
3.6 AAU Spalter hops (30 min.) (1.1 oz./30 g at 3.3% alpha acids)
3.6 AAU Spalter hops (15 min.) (1.1 oz./30 g at 3.3% alpha acids)
Nottingham dried ale yeast (1 packet)

Step by Step
Mash with 5.3 gallons (20 L) of 167 °F (75 °C) water to give mash temperature of 154 °F (68 °C) for 60 minutes, heat to 172 °F (78 °C) for 10 minutes. Sparge to give 7.9 gallons (30 L) in boiler. Boil for 60 minutes, adding hops at indicated times. Ferment at 61 °F (16 °C) for 10 days. Rack to secondary at 40 °F (4 °C) for 5 days, bottle and condition at room temperature for 2 weeks. Age at 40 °F (4 °C) for 2 months.