Altus Lager - Beer Recipe - Brewer's Friend

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Altus Lager

127 calories 12 g 12 oz
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Beer Stats
Method: All Grain
Style: Light American Lager
Boil Time: 120 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Joebobbadfish
Hop Utilization: 96%
Calories: 127 calories (Per 12oz)
Carbs: 12 g (Per 12oz)
Created: Thursday December 17th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
52.30 oz Great Western - Domestic 2-Row52.3 oz Domestic 2-Row $ 1.20 / lb
$ 3.92 		37 2 45.9%
31.20 oz Viking - Pale Ale Malt31.2 oz Pale Ale Malt 37 2.5 27.4%
12.50 oz Briess - Brewers Malt 2-Row12.5 oz Brewers Malt 2-Row 37 1.8 11%
10 oz Williams Brewing - Vienna10 oz Vienna 35 4 8.8%
8 oz Flaked Corn8 oz Flaked Corn 40 0.5 7%
114 oz / $ 3.92
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Talus0.25 oz Talus Hops $ 3.26 / oz
$ 0.82 		Pellet 8 Boil 120 min 8.13 50%
0.25 oz Talus0.25 oz Talus Hops $ 3.26 / oz
$ 0.82 		Pellet 8 Whirlpool 20 min 1.3 50%
0.50 oz / $ 1.63
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 1 min.
0.50 tsp Gelatin Fining Kegging 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 371 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.69 psi       Temp: 34 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
BWD Dec 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28 1 7 6 19 0.2
No adjustments to the local tap water of Fayetteville, AR (Beaver Water District) where I currently hang my hat.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.8 gal Strike 160 °F 149 °F 60 min
3 gal Batch Sparge 190 °F 170 °F 10 min
Starting Mash Thickness: 2.135 qt/lb
Starting Grain Temp: 64 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.14 qt/lb 3.8 15.2  
Mash volume with grains (equipment estimates 4.11 g | 16.5 qt) 4.37 17.5  
Grain absorption losses -0.89 -3.6  
Remaining sparge water volume (equipment estimates 5.85 g | 23.4 qt) 4.34 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.51 g | 34 qt) 7 28  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.01 -0  
Top off amount 0.26 1  
Going into fermentor 5.75 23  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

A light and easy drinking lager inspired by the small Arkansas village where I was reared. A settlement of German, Swiss, and Polish coal mining immigrants Altus had a population of 418 back in the '80s. Being on the edge of a wet county, next to a dry county and home to 4 wineries and multiple other places to purchase alcoholic beverages. We loved our wine in Altus, but when taking a break from the grape, we chugged a light lager. The use of Talus hops has simply to do with the name; if you transpose the first two letters and you'll know.

Brewer's Notes:
the mix of 2-row base malts is what I had on hand; will likely just use 6 lbs. of one type/brand in future brews
If not using the WLP830 German Lager yeast, I will likely use Imperial G03 Dieter (Koln) Ale yeast fermented on the cool side of the recommended range and lagered

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  • Last Updated: 2021-01-11 03:55 UTC