The Altbier

After months of hemming and hawing, the Altbier is brewed. The challenge is to keep it cool enough to ferment at the proper temperature, 55-65 degrees Fahrenheit. The recipe:

1 lb. Cara Munich Malt
2 oz. Chocolate Malt
3.3 lbs. Amber Malt Extract
2 lbs. Amber DME
1 oz. Hallertau hop pellets (bittering)
1 oz. Tettnang hop pellets (aroma)
Munton's dry ale yeast
1/2 tsp gypsum
1/2 tsp Irish moss

We're doing the wet towel around the fermenter, bucket of water, and fan trick, and hoping that will get the temperature right. If not, then ice in the bucket. I am not worried about the primary. It is the secondary for two weeks "as cool as possible" that will be the challenge.

OG of 1.045 on 4 gallons. Gotta figure out how to get better yield.