Here's the recipe we had settled on:
I have a 2 liter starter of WY1007 going on stirplate in preparation for Black Friday brewday! I'm going to ferment this one on the lower side of yeast's temperature range - around 58F for a nice clean profile. T8r - are you still planning to brew this one in January?ctrl-ALT-del
an All Grain, Düsseldorf Altbier by russki and T8rSalad
Predicted Stats
1.049 OG
1.012 FG
49 IBU
4.8% ABV
13 SRM
Efficiency: 70.0% Batch size: 6.0 gal
Fermentables
Weyermann® Pilsner Malt 8.0 lb
Best Malz Munich 2.0 lb
Castle Aromatic 0.5 lb
Weyermann® CARAMUNICH® III 0.5 lb
Weyermann® Melanoidin Malt 0.25 lb
Weyermann® CARAFA® II 0.19 lb
Boil time: 90 min
Hops
Magnum (DE) 0.75 oz 60 min Boil Pellet 14.0%
Hallertauer Mittelfrüh (DE) 1.0 oz 15 min Boil Pellet 4.0%
Yeast
Wyeast German Ale Wyeast 1007
Extras
Whirlfloc Tablet 1.0 each 15.0 min Boil
Mash steps
Saccharification Rest Infusion 150.0 °F 60 min