Pretzels

As mentioned in the last post, I like Kai's Brezel recipe. It works. I used baking soda, and after rereading the directions, I realized that my first two batches came out weird because the baking soda solution needs to be hot to get the action needed.

Kai is metric, here's US for you:

4 C flour
1 C water
1 Tbsp dry malt extract (table sugar if you don't have it...but it won't be the same)
2 tsp salt
2 tsp butter
1 tsp yeast

bath:
4 tsp baking soda
2 C water

mmmalt

Update 8/11 - Tapped, a few bottles prepped for comps. Gelatin is amazing. A little gritty in the first pour, but is brilliantly clear now!
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Update 8/4 - Kegged. Trying gelatin as a fining agent. It's pretty cloudy now since I missed the clarifier during the boil and haven't been seeing great cold breaks lately. This might be going to competition, and it might not be. We'll see.
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I've been meaning to brew an altbier for a while. It's essentially a German amber ale. Clean, dry, yet still malty and complex. This recipe is inspired by the Kaiser Alt recipe over at Braukaiser.com. I saw Kai speak at the AHA conference and in checking out his website found the recipe (and one for Brezels!). I've also wanted to try a decoction just to see how it turns out. Lucky me, Kai's all about traditional German technique, and his recipe recommends a step mash with a single decoction at mash out. So here we go.

Batch #62
Altbier (Kaiser Alt)
--8lbs Munich
--1lb CaraMunich
--1.5oz Carafa II
--2oz Hallertauer 4.2%AA (60min, pellet)
--1/4 tsp gypsum (mash)
--WLP008 East Coast Ale
OG: 1.048
FG: 1.012
ABV: 4.7%
IBU: 25

Mashed in to 132°F, held 20m. Raised to 149°F, held 45m. Decocted ~40% of mash and boiled for 20m (heat slowly to a boil, ~5°F/m). Returned decocted portion to main mash to hit 168°F, held 10m. Collected 7.25 gallons wort. Boiled 70m, chilled to 64°F and pitched yeast.