Alternative to Capitalism - Beer Recipe - Brewer's Friend

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Alternative to Capitalism

158 calories 15.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)
Created: Saturday September 24th 2022
1.048
1.011
4.9%
44.5
11.8
5.5
17.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.11 lb Rahr - Pale Ale7.11 lb Pale Ale 36.34 3.5 63.2%
1.52 lb Weyermann - Munich Type II (Dark)1.52 lb Munich Type II (Dark) 37 10 13.5%
1.52 lb Weyermann - Vienna Malt1.52 lb Vienna Malt 37 3.5 13.5%
1.10 lb Briess - Caramel Malt - 60L1.1 lb Caramel Malt - 60L $ 2.40 / lb
$ 2.64 		35.4 60 9.8%
11.25 lbs / $ 2.64
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.72 oz Hallertau Mittelfruh1.72 oz Hallertau Mittelfruh Hops $ 2.95 / oz
$ 5.07 		Pellet 5.4 Boil 60 min 36.15 34.3%
1.10 oz Hallertau Mittelfruh1.1 oz Hallertau Mittelfruh Hops $ 2.95 / oz
$ 3.25 		Pellet 5.4 Boil 10 min 8.38 21.9%
2.20 oz Hallertau Mittelfruh2.2 oz Hallertau Mittelfruh Hops $ 2.95 / oz
$ 6.49 		Pellet 5.4 Boil 0 min 43.8%
5.02 oz / $ 14.81
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 10 min.
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
2.20 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
59 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.1 oz       Temp: 60 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Seattle - Cedar Water - Q2 - 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75.1 1 2 121.7 1 24.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.22 gal Beta Amylase Strike 158 °F 148 °F 30 min
Alpha Amylase Temperature 145 °F 160 °F 30 min
Mash Out Temperature 155 °F 170 °F 10 min
3.03 gal Sparge Fly Sparge 175 °F 172 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.94 g | 31.8 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Micro Homebrew:


  • Rahr Pale Ale Malt (3°L) — ?
  • Munich Type 2 8-12°L (Weyermann) — ?
  • Weyermann Vienna (2.8- 3.9°L) — ?
  • Caramel 60°L (Breiss) — 2.40

  • Hallertau Mittlefruh (1 oz) 2.95

  • Wyeast 1007 — ?



      • 90 min boil — for deepening color.
        Note: switched to Rahr base malt because Skagit malts are typically low in protein. Need at least 12%, which Rahr has, according to the book. Same for the Munich and Vienna, the switched malts both are cited at. 8-12% protein.

        Note: using direct kettle heat for raising the mash temp and mashing in the boil kettle. This will be more difficult to manage than for the smaller half batches but still seems the simplest way to accomplish the step mash with my equipment.

    • -

      Ferment at 55F for 14 days. Transfer to secondary.
      Lager at 40F for 6 weeks.



      • First batch used 0.25 and 0.5 for the 10min and 0 additions.

        Second batch I'm doubling the late additions. I'm also adding .5 tsp calcium chloride. Also, I'm planning to ferment in the storage area. I noticed that the temp of the cleaning water is holding around 58-59 degrees and I think it would be a great opportunity to get another batch of Alt going without having to take up the fermentation chamber.
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  • Last Updated: 2022-12-06 18:41 UTC