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Victory Alt #7

One barrel, all-grain; OG 1.048; FG 1.009; Bitterness: 49.6 IBUs

Ingredients:

• 47 lb. Weyermann Munich light (99.4 percent of grist)
• 1/2 lb. Carafa (0.59 percent)
• 2.6 oz. Northern Brewer hops (9 percent alpha acid, 23.4 AAUs, 13.7 IBU) for 60 min.
• 10.65 oz. Tettnanger Tettnang hops (3.9 percent alpha acid, 41.5 AAUs):
  
• 5.4 oz. (21 AAUs, 12.3 IBU) for 60 min.,
  
• 5.25 oz. (20.5 AAUs, 9.2 IBU) for 30 min.
• 5.9 oz. Hallertau Mittelfrüh (4.9% alpha acid, 28.9 AAUs): 2.2 oz. (10.8 AAUs, 6.2 IBU) for 60 min.,
  
• 3.7 oz. (18.1 AAUs, 8.2 IBU) for 30 min.
• White Labs WLP029 (German ale)

Step by Step:

Mash in 17 gal. water at 132° F, rest 20 min. Raise temperature to 146° F, rest for 35 min. Raise temperature to 158° F, rest for 30 min. Lauter at 170° F to collect 35 gal.

Total boil is 60 min. Bring to a boil and add 2.6 oz. Northern Brewer, 5.4 oz. Tettnanger, and 2.2 oz. Hallertau. Boil 30 min. more and add the rest of the hops. Boil 30 min. more. Chill and pitch yeast.

Ferment at 65° F for six days. Rack to secondary for 15 days.