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ALTBIER

13691 calories 1464.5 g 30 L
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 45.45 liters
Post Boil Size: 30.1 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 13691 calories (Per 30L)
Carbs: 1464.5 g (Per 30L)
Created: Tuesday September 8th 2020
1.049
1.013
4.7%
25.2
13.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Castle Malting - Château Pale Ale5 kg Château Pale Ale 38 3.4 75.5%
1 kg Weyermann - Munich Type II (Dark)1 kg Munich Type II (Dark) 37 10 15.1%
0.50 kg Crisp Malting - Dextrin Malt0.5 kg Dextrin Malt 36.8 1.8 7.6%
0.12 kg Castle Malting - Château Black0.12 kg Château Black 34 488 1.8%
6.62 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh60 g Hallertau Mittelfruh Hops Lupulin Pellet 3.75 Boil at 100 °C 60 min 22.34 85.7%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Lupulin Pellet 3.75 Boil at 100 °C 30 min 2.86 14.3%
70 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Sparge 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
2.63 ml Phosphoric acid Water Agt Mash 1 hr.
0.46 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 547 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.48 bar       Temp: 2 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion 68 °C 66 °C 60 min
31 L Sparge 73 °C 76 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.9
Mash volume with grains 24.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 26.6 L) 33.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 38.9 L) 45.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 30 L) 30.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 30.1 L) 30
Total: 53  
Equipment Profile Used: System Default
"ALTBIER" Altbier beer recipe by Jftr. All Grain, ABV 4.71%, IBU 25.2, SRM 13.22, Fermentables: (Château Pale Ale, Munich Type II (Dark), Dextrin Malt, Château Black) Hops: (Hallertau Mittelfruh) Other: (Gypsum, Baking Soda, Calcium Chloride (anhydrous), Salt, Magnesium Chloride, Phosphoric acid)
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  • Last Updated: 2024-09-24 18:21 UTC