Dusseldorf Style Altbier

Makes 5 gallons

6.6 lbs Unhopped Light Malt Syrup
1 lb German Vienna Malt
1 lb German Munich Malt
1 oz. Perle Hops (boil 60 mins)
1 tsp Irish Moss (boil 60 mins)
1 oz. Northern Brewer Hops (boil 15 mins)
1 oz. Perle Hops (finishing hops, boil last 5 mins)
¾ cup corn sugar for bottling
Imperial Dieter

original gravity 1.048
final gravity 1.016
alcohol content 3.75%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup malt syrup. Return to a boil, then add boiling hops and Irish Moss and boil for 60 minutes. Add 1 oz Northern Brewer Hops for last 15 minutes of boil. Add 1 oz Perle Hops for last 5 minutes of boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5.5 gallon mark. Add yeast when beer is less than 78°, and ferment at about 65° till fermentation is done, and bottle as ususal. Lager at near freezing for at least 2 weeks after carbonation is complete, for full flavor development.