Operation wort speed - Beer Recipe - Brewer's Friend

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Operation wort speed

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Saturday January 16th 2021
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Alt

by Iliff Avenue Brewhouse

OG: 1.052 FG: 1.011 ABV: 5.4% IBU: 38

1.052
1.012
5.3%
31.9
14.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 74.4%
2 lb Munich Dark 20L2 lb Munich Dark 20L 34 20 18.6%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 4.7%
4 oz German - Carafa II4 oz Carafa II 32 425 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz BSG - Mount Hood1.5 oz Mount Hood Hops Pellet 5.5 Boil 60 min 26.55 75%
0.50 oz Yakima Valley Hops - Mt Hood0.5 oz Mt Hood Hops Pellet 5.5 Boil 20 min 5.36 25%
2 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Whirlfloc added to boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.125 qt Strike 159 °F 149 °F 120 min
5.5 gal Sparge 180 °F 180 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 73 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 5.14 g | 20.6 qt) 4.56 18.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Primary ferment at 60F. Transfer to keg with s.g. Of 0.002-0.004 to go until final o.g and then leave at room temp (72) for 3 days for some natural carbonation and diacytl rest before aging.
Age at 60F up to 4wks if you can wait that long

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  • Last Updated: 2022-08-28 22:23 UTC