Homebrew Beer Recipes | Page 8681 | Browse 320,000+ at Brewer's Friend

Author:

StormwaterMonk

Boil Size: 3.1 Gallons

Boil Time: 45

Boil Gravity: 1.036

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.5

Primary Temp: 72 ° F

Priming Method: dextrose

Priming Amount: 2.2 oz

Creation Date: 4/2/2020 12:42 PM

Notes:

Author:

Boil Size: 3 Gallons

Boil Time: 30

Boil Gravity: 1.051

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Extract

Pitch Rate: 1.0

Primary Temp: N/A

Priming Method: co2

Priming Amount: 14.39 psi

Creation Date: 2/4/2025 2:10 AM

Notes: Schlüssel Stike clone
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.015
IBU = 38 SRM = 12 ABV = 6%

Ingredients
12.4 lbs. (5.6 kg) Pilsner malt
2.5 oz. (71 g) Weyermann Carafa® Special II malt
8.6 AAU Hallertau Tradition hops (30 min.) (1.3 oz./38 g at 6.5% alpha acids)
10 AAU Perle hops (30 min.) (1.3 oz./38 g at 7.5% alpha acids)
1 tsp. Irish moss (15 min.)
White Labs WLP036 (Düsseldorf Alt), Wyeast 1007 (German Ale), or SafAle K-97 yeast
¾ cup corn sugar (if priming)

Step by Step
I currently use all Weyermann malts for my German beers. Feel free to substitute any high-quality malt of the same type and color from a different supplier. However, it is critical that the Carafa® Special only be substituted with another dehusked malt. Otherwise, the beer will turn out roasty. The Düsseldorf brewers often use whole hops, but pellets are seen more often these days. Just make sure that the hops you use are German-grown varieties.

The water profile in Düsseldorf favors chloride-to-sulfate at 1.26-to-1 and is moderately hard. If your water is soft, a bit of gypsum and calcium chloride will help.

A step mash is standard for altbier. The step mash for this recipe starts at 133 °F (56 °C) and then progresses through 144 °F (62 °C), 158 °F (70 °C), and 169 °F (76 °C). Keep the first rest short, just long enough to see that you hit your strike temperature. Then rest 20 to 30 minutes each on the next two rests and finally rise to the mash out temperature. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.75 gallons (25.5 L).

The total wort boil time is 90 minutes. Add the Hallertau and Perle hops with 30 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 63 °F (17 °C) and transfer to an open fermentation bucket or bin. Aerate thoroughly if using a liquid strain and then pitch the yeast.

The beer should warm with fermentation activity. If it appears to be fermenting too hot, above 73 °F (23 °C), you can move the fermentation to a cooler area. If fermentation seems sluggish at all after the first 24 hours, move fermentation to a warmer area. With healthy yeast, fermentation should be complete within a few days, but do not rush it.

If you wish to more closely mimic the real thing, you can rack the beer over to a keg with a spunding valve when it reaches 1.016 SG and let natural fermentation develop carbonation. Alternatively, ferment it out completely and then force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.8 volumes. After a month or more of cold conditioning at near-freezing temperatures the beer should be ready to enjoy.

Extract with grains option: Replace the Pilsner malt with 7 lbs. (3.2 kg) of Pilsen dried malt extract. Begin by placing the crushed Carafa® malt in a muslin bag and steep it in 4 gallons (15 L) of water as it heats up to 170 °F (77 °C). Remove grains, allowing the liquid to drip back into the kettle. Remove from heat and stir in the dried malt extract. Stir until completely dissolved. Bring wort up to a boil and stir in the hops. Boil for 30 minutes.

After the boil is complete, chill to 63 °F (17 °C) and top up fermenter to 5.25 gallons (20 L) with water.

Follow the remainder of the all-grain recipe for fermentation and packaging instructions.

Written by Jamil Zainasheff
Issue: March-April 2024

Author:

Fügetsu Brew

Boil Size: 5 Gallons

Boil Time: 60

Boil Gravity: 1.056

Efficiency: 70

Mash Thickness: 1.75

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 4/14/2023 11:34 AM

Notes:

Author:

Boil Size: 24.5 Litres

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/4/2023 11:47 AM

Notes: Add chocolate malt half way through mash to avoid astringency
30 min boil only

Add dried yeast at start of transferring to fermented to reduce lag time

Author:

Boil Size: 900 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 3.65

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 35 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/22/2022 2:58 PM

Notes:

Author:

Julien Huxley

Boil Size: 13.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: 1.2

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/28/2022 1:12 AM

Notes:

Author:

Boil Size: 46 Litres

Boil Time: 60

Boil Gravity: 1.051

Efficiency: 82

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/6/2022 4:52 AM

Notes:

Author:

ILFCB

Boil Size: 352 Litres

Boil Time: 60

Boil Gravity: 14.9

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/22/2021 4:38 PM

Notes:

Author:

Boil Size: 12.9 Litres

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: BelgianCandySugar

Priming Amount: 52 g

Creation Date: 10/10/2020 12:26 PM

Notes:

Author:

NDB

Boil Size: 28 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: 23.72 psi

Creation Date: 6/25/2020 6:33 PM

Notes: 0.25# of all-purpose flour per 5G adding to mill / mix with grains

Author:

Boil Size: 4.5 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: Partial Mash

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 3/13/2018 12:42 AM

Notes:

Author:

munnenhembryggeri

Boil Size: 16 Litres

Boil Time: 60

Boil Gravity: 1.04

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/2/2020 1:06 PM

Notes: 13 °C i 21 dagar
20 °C i en vecka Diacetylrast ( torrhumling)
3 °C kalllagring

Author:

Farrell Styers

Boil Size: 27 Litres

Boil Time: 60

Boil Gravity: 1.05

Efficiency: 70

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 12/22/2019 8:10 PM

Notes:

Author:

RWGT

Boil Size: 28.5 Litres

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: BIAB

Pitch Rate: 0.35

Primary Temp: 20 ° C

Priming Method: sucrose

Priming Amount: 87.2 g

Creation Date: 9/20/2019 9:41 PM

Notes:

Author:

ScooterM

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.044

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: co2

Priming Amount: N/A

Creation Date: 7/28/2019 6:00 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.039

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/10/2019 4:27 PM

Notes:

Author:

Leatherwood Beer

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.041

Efficiency: 65

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/21/2019 8:48 PM

Notes:

Author:

cwent

Boil Size: 34 Litres

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 78

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 20 ° C

Priming Method: dextrose

Priming Amount: 191g

Creation Date: 8/12/2018 9:35 AM

Notes: Target pitch rate (Pro brewer 0.75) = 250B - 1.9L starter, 76% viability of yeast.

pH measurements:
mash in - 5.01 @ 45deg.C
end of mash - 5.45 @ 60deg.C
start of boil - 5.75 @ 40deg.C
10min into boil with additional 2ml Lactic - 5.54 @ 39.5deg.C
cooled wort - 5.57 @ 26deg.C

Fermented at 20deg.C for 9 days (SG at 1.030) increased to 22deg.C for 9 days (18 days until airlock movement stopped). FG 1.015.

Author:

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 75

Mash Thickness: N/A

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/21/2018 8:13 PM

Notes:

Author:

jtirry

Boil Size: 106 Litres

Boil Time: 60

Boil Gravity: 1.055

Efficiency: 65

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: N/A

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/8/2018 8:13 PM

Notes: