Alstadt Lager - Beer Recipe - Brewer's Friend

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Alstadt Lager

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Munich Helles
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Craig Rowan
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Monday April 10th 2023
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OG: 1.046 FG: 1.012 ABV: 4.4% IBU: 19

1.047
1.010
4.8%
20.7
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Weyermann - Pilsner8 lb Pilsner 36 1.5 85.3%
14 oz Weyermann - Carafoam14 oz Carafoam 34.5 2.2 9.3%
8 oz Weyermann - Carahell8 oz Carahell 34 10 5.3%
150 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Barth-Haas - Hallertauer Magnum0.3 oz Hallertauer Magnum Hops Pellet 13.5 Boil 60 min 10.12 15.8%
0.40 oz Tettnanger0.4 oz Tettnanger Hops Pellet 4.5 Boil 45 min 4.13 21.1%
0.40 oz Hallertau Mittelfruh0.4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 3.44 21.1%
0.40 oz Tettnanger0.4 oz Tettnanger Hops Pellet 4.5 Boil 10 min 1.63 21.1%
0.40 oz Hallertau Mittelfruh0.4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.36 21.1%
1.90 oz / $ 0.00
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
2 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.92 psi       Temp: 36 °F       CO2 Level: 2.47 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 3.52 14.1  
Mash volume with grains 4.27 17.1  
Grain absorption losses -1.17 -4.7  
Remaining sparge water volume (equipment estimates 5.73 g | 22.9 qt) 0.91 3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.82 g | 31.3 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 4.42 17.7
Equipment Profile Used: System Default
 
Notes

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.045
FG: 1.008
IBUs: 20
ABV: 4.8%

MALT/GRAIN BILL (Adjusted in this recipe to hit target ABV and IBU

7.1 lb (3.2 kg) Weyermann Pilsner
13 oz (369 g) Weyermann Carafoam
7 oz (198 g) Weyermann Carahell

HOPS SCHEDULE
0.23 oz (7 g) of Hallertauer Magnum at 60 minutes [12 IBUs]
0.3 oz (9 g) Tettnanger at 45 minutes [4 IBUs]
0.2 oz (6 g) Hallertauer Mittelfrüh at 45 minutes [2 IBUs]
0.2 oz (6 g) Tettnanger at 10 minutes [1 IBU]
0.2 oz (6 g) Hallertauer Mittelfrüh at 10 minutes [1 IBU]

YEAST
Wyeast 2124 Bohemian Lager

DIRECTIONS
Mill the grains and conduct a multistep mash: Mash in at 122°F (50°C), rest 10 minutes; raise to 144°F (62°C), rest 40 minutes; raise to 154°F (68°C), rest 10 minutes; raise to 170°F (77°C) and mash out.

Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops according to the schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 48°F (9°C). Aerate well and pitch plenty of healthy yeast. Ferment at 50°F (10°C). When primary fermentation is complete and the gravity has stabilized, allow the temperature to rise to 55°F (13°C) and hold for a 72-hour diacetyl rest, then crash to 32°F (0°C) and lager for 5 weeks. Package and carbonate to about 2.7 volumes of CO2.

BREWER’S NOTES
Water: Choose calcium chloride over gypsum and target a mash pH of 5.4.
Ingredients: If German malt is hard to get, the American counterparts—though not authentic to the style—can fill in beautifully. For the bittering addition, any high-alpha German hop variety will do.
Mash: If a multistep mash is not an option, mash in at 144°F (62°C) and rest 50 minutes for a lighter body and drier finish, or mash in at 152°F (67°C) and rest 50 minutes for a slightly rounder body and finish.

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  • Last Updated: 2023-04-10 19:43 UTC