Pipenstein Altbier - Beer Recipe - Brewer's Friend

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Pipenstein Altbier

164 calories 16 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: 6.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Thursday August 3rd 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb Weyermann - Pilsner6.75 lb Pilsner 36 1.5 63.7%
2.75 lb Bestmalz - BEST Munich2.75 lb BEST Munich 37 6.3 25.9%
0.45 lb Weyermann - Caramunich Type 10.45 lb Caramunich Type 1 33.5 35 4.2%
0.15 lb German - Carafa II0.15 lb Carafa II 32 425 1.4%
0.50 lb Weyermann - Melanoidin0.5 lb Melanoidin 34.5 27 4.7%
10.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.23 oz Spalt1.23 oz Spalt Hops Pellet 5.7 First Wort 0 min 28.01 55.2%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 5.7 Boil 20 min 6.27 22.4%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 5.7 Boil 10 min 3.75 22.4%
2.23 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.30 ml Lactic acid Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
4.40 g Yeast Nutrient Other Boil 10 min.
2.30 ml Lactic acid Water Agt Boil 0 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Bells Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Aim for a mash ph of 5.25 and knock out ph of 4.99-5.0.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Strike 122 °F 122 °F 15 min
Temperature 122 °F 148 °F 30 min
Temperature 148 °F 156 °F 30 min
Temperature 156 °F 168 °F 10 min
Starting Mash Thickness: 1.8 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.8 qt/lb 4.77 19.1  
Mash volume with grains 5.62 22.5  
Grain absorption losses -1.33 -5.3  
Remaining sparge water volume (equipment estimates 3.89 g | 15.6 qt) 3.56 14.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

Step mash pulled from

https://thebeerjunkies.com/altbier/

Fermented at 60F. Pitched yeast at 58F.

Sparge until pre boil volume is reached

Used house yeast from McGuires Irish Pub and fermented at 60F. I believe Wyeast 1007 would get you very close to the house yeast results. This beer was reviewed on the Brulosophy Avg Bru podcast receiving high praise from Marshall and crew! Here is the review. It starts about 1hr 52min in and is the "duct tape" beer.

https://www.iheart.com/podcast/263-the-brulosophy-podcast-70186168/episode/episode-307-avgbru-reviews-7-127036173/

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  • Last Updated: 2024-08-30 12:20 UTC