Is it cold in here Altbier modified - Beer Recipe - Brewer's Friend

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Is it cold in here Altbier modified

177 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.099 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Saturday January 28th 2023
1.054
1.011
5.7%
31.6
19.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 46.5%
4 lb Gladfield - German Pilsner Malt4 lb German Pilsner Malt 36.3 2.03 37.2%
1 lb Proximity - Munich Malt1 lb Munich Malt 37.3 10 9.3%
4 oz Weyermann - Carafa II4 oz Carafa II 31.5 415 2.3%
4 oz Bestmalz - BEST Caramel Munich III4 oz BEST Caramel Munich III 34.5 63 2.3%
4 oz Proximity - Pale Chocolate4 oz Pale Chocolate 32 300 2.3%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - German Magnum1 oz German Magnum Hops Pellet 13.5 Boil 60 min 29.96 50%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.66 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Gypsum Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
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 4.64 g | 18.6 qt) 0.56 2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.59 18.4
Equipment Profile Used: System Default
 
Notes

Mash at 152 for 75 minutes. Sparge to 6 gallons.

Boil for 60 minutes then chill to 60f. Ferment at 60 for 3 weeks.

Cold crash and carbonate to 2.25 vols CO2.

Fermentation needs patience and the full 3 weeks, even if gravity is stable.

Edits from original are using Kaiser yeast vs 1007, and 4 oz of special Munich vs caramunich.

OG 1057 FG 1011 ABV 5.8%. 37 IBUs

On brew day I mashed at 152 and stirred/lifted twice. Ended up mashing for 85 minutes. Did not raise mash temp at the end. Used 6 pints of 165 degree sparge water. Pre-boil gravity was 1051. Post boil gravity was 1054 so 75% efficiency.

Chilled to 60 degrees and pitched yeast. 24 hours later gravity was 1042. Kept wort at a constant 60 degrees. After 3 days gravity was 1020. After 7 days at 60 gravity was 1011 so 80% attenuation!

Put into keg after 3 weeks in the fermenter. FG was 1011.

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  • Last Updated: 2023-02-19 19:44 UTC