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<DIV><FONT face=Arial size=2>I have been asked if I will post the recipe for the
beer I had at Defender of the Fort. </FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Sorry no can do.</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>Its not that the batch was some kind of a top
secret or anything. I really had some screwed up brewing problems and that batch
is going to be forever un-reproducible. In a show of good faith though I will
attempt to give a rough approximation of the process. I want it understood up
front though that I had taken a 3 year break from brewing and some of my
equipment had to be replaced. I decided to up grade the quality of some of the
stuff and I had too much new stuff that I failed to predict the performance
of.</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=5><STRONG><U>Step 1</U></STRONG></FONT></DIV>
<DIV><FONT face=Arial size=2>This beer started out as a wheat stout kind of
thing that I have had a lot of success with.</FONT></DIV>
<DIV><FONT face=Arial size=2>ingredients:</FONT></DIV>
<BLOCKQUOTE dir=ltr style="MARGIN-RIGHT: 0px">
<DIV><FONT face=Arial size=2>5 lbs 120 crystal (crunched)</FONT></DIV>
<DIV><FONT face=Arial size=2>5 lbs 2 row pale ale (crunched)</FONT></DIV>
<DIV><FONT face=Arial size=2>1/2 lb roasted barley</FONT></DIV>
<DIV><FONT face=Arial size=2>3 lbs wheat syrup</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>2 oz hautauer</FONT></DIV>
<DIV><FONT face=Arial size=2>2 oz sazz</FONT></DIV></BLOCKQUOTE>
<DIV dir=ltr><FONT face=Arial size=2>This was brewed a standard triple
decoction. Everything went fine until I got ready to sparge. Right before the
sparge I transferred all of the grain from the Ice chest into the sparger and
then I let it set for twenty minutes. My stainless steel sparger shed heat
faster than I was expecting and the whole thing cooled to the point that it had
thickened a little. (about 150) The new filter allowed me to run the fluid
through at a fast rate and this resulted in the grain bed compacting and
clogging. I had to unload the sparger add hot water and start over again. I then
sparged till I had most of the sugar out, but I now had 11 gallons of wort. It
was also 11:30 at night, so I put a lid on the wort and let it set for the rest
of the night. The next day I started the boil down and Everything was going
fine. Gaslec's new fish cooker was boiling up a storm and the level was slowly
dropping in the cook pot. I thought that the line in the cook pot marked about
six gallons. When the boil hit this point I added the wheat syrup and the
hautauer hops. I let it go for another hour and then added the sazz hops. After
30 min I started to use my new chiller I had made (out of 1/4 copper tubing) to
flash cool the wort, but my new chiller clogged and I had to run to Lowe's and
buy enough stuff to make a chiller out of 3/8 inch tubing. I left the wort on a
very slow boil and drove like a maniac both ways. When I got back and got ready
to cool the wort about an hour had elapsed. The chiller worked like a charm and
the wort went from boiling to 40 degrees while it was running into the carboy.
The problem was that I now had three gallons of THICK wort. (1.152 SPG!!!) I
used a "German Alt Bier" yeast. This fermented rather slowly at first then speed
up and bubbled like mad for a week. </FONT></DIV>
<DIV dir=ltr><FONT face=Arial size=2></FONT> </DIV>
<DIV dir=ltr><FONT face=Arial size=6><STRONG><U>Step 2</U></STRONG></FONT></DIV>
<DIV dir=ltr><STRONG><U><FONT face=Arial size=2></FONT></U></STRONG> </DIV>
<DIV dir=ltr> <FONT face=Arial size=2>A week later we were brewing a German
Alt. I used too much grain in it and we made too much wort.</FONT></DIV>
<BLOCKQUOTE dir=ltr style="MARGIN-RIGHT: 0px">
<DIV dir=ltr><FONT face=Arial size=2>18 lb 2 row pale ale
(crunched)</FONT></DIV>
<DIV dir=ltr><FONT face=Arial size=2>4 oz hautauer
hops</FONT></DIV></BLOCKQUOTE>
<DIV dir=ltr><FONT face=Arial size=2>Once again we used a standard triple
decoction method and we sparged at 168 degrees until we had about fifteen
gallons. We then did the standard boil down until the specific gravity hit 1.10.
We left the hops in for the whole boil since this was a good old fashion alt
beer. When we got through chilling the wort down and putting it in the
carboy we had 7 1/2 gallons of wort. (We use a six gallon
glass primary fermentor) So we added the left over to a five gallon carboy
and then racked the Wheat stout stuff over into the carboy with the new wort.
(We wanted 5 gallons and we had determined that the Wheat stout had a bit much
alcohol and mouth feel.)</FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>I was pleased that the whole mess had a great
flavor and it hid the alcohol well. I was afraid it was going to taste like
rocket fuel or it was going to be too sweet from not fully
fermenting. </FONT></DIV>
<DIV><FONT face=Arial size=2></FONT> </DIV>
<DIV><FONT face=Arial size=2>ATHAULF</FONT></DIV></BODY></HTML>