Düsseldorfer Altbier ala Füchschen - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Düsseldorfer Altbier ala Füchschen

140 calories 12.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 14 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 140 calories (Per 330ml)
Carbs: 12.8 g (Per 330ml)
Created: Monday October 31st 2022
1.046
1.009
4.8%
32.2
11.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,370 g Weyermann - Floor-Malted Bohemian Pilsner2370 g Floor-Malted Bohemian Pilsner 36.3 1.9 90.3%
150 g Weyermann - Caramunich Type 2150 g Caramunich Type 2 34 45 5.7%
50 g Weyermann - Carafa Special Type 1 50 g Carafa Special Type 1 29.9 340 1.9%
55 g Weyermann - Acidulated55 g Acidulated 27 3.4 2.1%
2,625 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Saaz12 g Saaz Hops Pellet 6 Boil 60 min 16.77 36.4%
12 g Saaz12 g Saaz Hops Pellet 6 Boil 30 min 12.89 36.4%
9 g Saaz9 g Saaz Hops Pellet 6 Boil 5 min 2.51 27.3%
33 g / 0.00 €
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 73.2 g       Temp: 20 °C       CO2 Level: 2.25 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 9.6
Mash volume with grains 11.3
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 11.8 L) 7.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.9 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 12
Going into fermentor 12
Total: 17.5  
Equipment Profile Used: System Default
 
Notes

Einmaischen: 38°C für 30 min.
1 Rast: 52°C für 10 min.
Decoction: 2 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 62°C für 60 min.
3 Rast: 70°C für 20 min.
Abmaischen: 76° C

Last Updated and Sharing
 
700
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-03-23 19:48 UTC