North Carencro Alt - Beer Recipe - Brewer's Friend

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North Carencro Alt

165 calories 16.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Altbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8.66 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jim Boudreaux
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Thursday August 17th 2023
1.050
1.012
5.0%
45.7
14.9
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.56 lb American - Pilsner5.56 lb Pilsner 37 1.8 55.3%
3.54 lb Great Western - American Munich3.54 lb American Munich 35.4 7.94 35.2%
8.20 oz German - Wheat Malt8.2 oz Wheat Malt 37 2 5.1%
4.03 oz German - CaraMunich I4.03 oz CaraMunich I - (late mash tun addition) 34 39 2.5%
3.03 oz German - Carafa III3.03 oz Carafa III - (late mash tun addition) 32 535 1.9%
160.86 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Perle0.75 oz Perle Hops Pellet 8.6 Boil at 212 °F 90 min 29.17 14.3%
1.25 oz Perle1.25 oz Perle Hops Pellet 8.6 Boil at 212 °F 10 min 16.48 23.8%
1.75 oz Yakima Chief Hops - German Tettnang1.75 oz German Tettnang Hops Pellet 3.7 Whirlpool at 165 °F 20 min 33.3%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 3.7 Hop Stand at 165 °F 10 min 28.6%
5.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
38.82 ml Phosphoric acid Water Agt Mash 0 min.
9.20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
0.50 Quarts
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Carencro water mixed with salts to achieve as close as possible the Balanced Profile II. Water analysis at Ward Labs indicates presence of zinc at 2.6 ppm.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.4 gal Mash-In/Protein Rest Strike 134 °F 131 °F 15 min
Saccharification 1 Temperature 131 °F 145 °F 60 min
Saccharification 2 Temperature 145 °F 152 °F 20 min
Mash-Out Temperature 152 °F 168 °F 10 min
Vorlauf Vorlauf 168 °F 168 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.2 g | 36.8 qt) 10.17 40.7  
Mash volume with grains (equipment estimates 10.01 g | 40 qt) 10.97 43.9  
Grain absorption losses -1.26 -5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.7 g | 30.8 qt) 8.66 34.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.37 g | 21.5 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.12 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.88 g | 23.5 qt) 5.25 21  
Total: 10.17 40.7
Equipment Profile Used: System Default
 
Notes

Late addition malts (German Caramunich I and German Carafa III to be added in the Vorlauf).

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  • Last Updated: 2023-09-20 18:13 UTC