Revised Altbier - Beer Recipe - Brewer's Friend

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Revised Altbier

175 calories 22.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 82%
Calories: 175 calories (Per 12oz)
Carbs: 22.4 g (Per 12oz)
Created: Tuesday December 8th 2020
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ctrl ALT del

by Herr Braumeister

OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 40

1.052
1.019
4.5%
39.5
13.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Weyermann - Munich Type I5 lb Munich Type I 38 6 51.9%
3.50 lb Weyermann - Munich Type II (Dark)3.5 lb Munich Type II (Dark) 37 10 36.4%
1 lb German - Dark Wheat1 lb Dark Wheat 39 6.5 10.4%
2 oz German - Carafa II2 oz Carafa II 32 425 1.3%
9.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Spalt2 oz Spalt Hops Pellet 4.5 First Wort 0 min 35.42 72.7%
0.75 oz Spalt0.75 oz Spalt Hops Pellet 4.5 Boil 10 min 4.09 27.3%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
1 g Slaked Lime Water Agt Mash 1 hr.
0.63 ml Phosphoric acid Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.22 psi       Temp: 34 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion 122 °F 122 °F 10 min
Temperature 122 °F 144 °F 40 min
Temperature 144 °F 158 °F 40 min
Mash-out Temperature 158 °F 170 °F 10 min
4 gal Batch Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.61 14.4  
Mash volume with grains 4.38 17.5  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 5.2 g | 20.8 qt) 4.34 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.95 31.8
Equipment Profile Used: System Default
 
Notes

2 liter starter

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  • Last Updated: 2020-12-08 02:54 UTC