Udingbräu Alt

Charlie’s first brew as all-grain brewmaster. He selected an Alt beer as another German option for Oktoberfest. He got the recipe off the ‘net, a rye Alt.

Bob at the grinder

Grain Bill-

• 6# Pilsner malt
• 2.25# Rye malt
• 1.5# Munich malt
• 1/2# Crystal 60L (note- recipe called for 1# of Caramunich. Substituted 1/2 # of crystal for color, taste, & texture; and added 1/2# of Pilsner for the fermentables)
• 1/2# Biscuit malt
• 2 oz Pale Chocolate

Hop Bill-1 oz UK East Kent Golding 6.3% for 60 min (recipe called for 3 oz Spalt 2.6% but this is what STL Wine & Beer Making substituted out)

Yeast- Wyeast 2565 Kolsch (recipe called for Kolsch or German ale yeast) (Read Charlie’s yeast drama here)

Dickie & Bob mashing in

Brewers- July 13, 2013

• Charlie U
• Dickie
• Rob
• Bob R
• Ellen K
• Tom V
• Sam
• Chisholm

Mash Schedule/ Double Decoction-

Tom rolling out pretzels

• Mash In- 10:15 AM at 135F strike temp for mash temp of 125F
• 10:45- First decoction, pull 1/3 of thickest part of mash raise to 160F 11:00 AM hold for 20 min
• Boil second kettle 15 minutes
• 11:45 Recombine and raise temp to 152F. Hold for 15 min.
• Noon- Pull 1/4 of mash into second kettle, raise to boil, hold 15 minutes
• 12:30-  Recombine and raise temp to 160F, hold for 1 hour
• 1:30- Mash out, raise temp to 170F, hold 10 minutes

Sparge, Lauter & Kettle

Lauter-

• 2:10- Recirculate failed. Stuck mash! Lauter stopped. This sucks.
• 2:30- Started from scratch on the Lauter. Poured back into kettle and cleaned lauter tun. Reset foundation water and Charlie held down the false-bottom with the large spoon. This needs to be the procedure from now on.
• 2:45- Finish 2nd recirculation, everything is much better.
• 3:45- Lauter complete

Boil-

• Begin to heat wort at 4:20
• Boiling at 4:40
• 5:00 PM add hops
• 5:45 Irish moss and heat exchanger
• 6:00 shut off heat

Cold break- 

• 6:45- room temp
  

  Coldbreak in Charlie’s backyard

• Starting Gravity = 1.053 Perfect!
• Sample was good, sweet, mild, smooth with no off flavors and good malty aroma.
• Lots of wort, 6 gallons maybe
• Pitched yeast at 7PM

A good brew day. More good food, friends, and beer. Besides the stuck mash, it was a smooth running brew. All signs point to a good beer.

Charlie controlled the ship well today.

Fermentation-

“Bubble” reported before end of day.

Day 2- This brew blew its banks in the night as suspected. Not a lot of head space in the primary. Glad to see that Charlie has something to keep him busy.

Bottled- August 10

Gravity = 1.014. Beer tastes good. Should be a winner as long as it carbonates. Charlie bottled without Tom. With all the beer we’ve been brewing, we are in the bit of a bottle crisis.

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