Batch 45: Santas Helper Uber Alt
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By Volume
Primary Secondary Keg
1.060 1.009 6.7 % 56 % 55 days 0 days 14 days


rewed on Sunday, February 3rd, 2008
A yeast starter was made on Monday, January 28, 2008 for the Wyeast German Ale yeast with 550 mL of water, 3 oz of Light DME, and 1/2 tsp yeast nutrient. I double crushed the grains although got a pretty low efficiency possibly due to the drop in mash temp at the end and cooler sparge water. I've also never used Munch base malt before and this is the largest grain bill I've ever attempted. All pellet hops are being used in their own musiln bag, I had a large one for the 3.5 oz addition. Primary fermenter is a plastic bucket. The ambient temperature for fermentation is 58 F in the basement which should work very nice for this yeast.

All Grain
5.00 gal Batch Size
6.55 gal Boil Size


Amount Item Price
16.00 lb Weyermann Munich Malt (9 L) $24.80
0.50 lb Dingemans Caramunich Malt (56 L) $1.00
3.50 oz Spalt Hops (3.40 %) at 60 min $8.93
1.00 oz Spalt Hops (3.40 %) at 70 min (First Wort Hop) $2.55
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Wyeast Labs German Ale (1007) $5.99


Time Step
1:00 PM Sanitized equipment
1:30 PM Heated 5.50 gal strike water to 194 F, preheated mash tun
2:00 PM Doughed in at 164 F, mashed at 150 F for 60 min, 150 F for 30 min, 146 F for 0 min
  Heated 3.50 gal sparge water to 186 F
3.00 PM Lautered 7 gal of wort, 1.031 @ 135 F = 1.046 SG, 56% Mash Efficiency
3:40 PM Boiled, added hops on schedule
4:50 PM Heat exchanger and wort wizard, cooled to 58 F
5:00 PM Pitched yeast, 1.060 @ 60 F = 1.060 OG (Estimate: 1.075 OG)
5:30 PM Cleaned equipment


acked to Secondary on Saturday, March 29th, 2008
Secondary fermentation was skipped and the Santa's Helper Uber Alt went straight into the keg.


egged on Saturday, March 29th, 2008
After a long primary of 8 weeks the Santa's Helper Uber Alt was racked into a 5-gallon keg. The keg is going straight into the kegerator at 40 F to carbonate at 12 PSI.

1.009 @ 60 F = 1.009 FG
6.7% ABV


asted on Saturday, April 12th, 2008
After a couple weeks in the keg the beer is well carbonated. This is a really nice tasting beer, light in color with a pretty strong malt aroma. The bitterness from the spalt hops is probably more than a typical Alt but not too stong. The german yeast makes for a clean finish and I think the cooler fermentation temps helped decrease any fruity esters. This recipe is definitely worth brewing again.