Altbier - Beer Recipe - Brewer's Friend

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Altbier

191 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: North German Altbier
Boil Time: 60 min
Batch Size: 5.75 gallons (ending kettle volume)
Pre Boil Size: 6.43 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Peter Innocenti
Rating:
4.00 (1 Review)

Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Monday October 16th 2023
1.058
1.012
6.1%
26.2
14.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Rahr - Standard 2-Row8 lb Standard 2-Row 36.8 1.8 62.7%
2 lb Briess - Goldpils Vienna Malt2 lb Goldpils Vienna Malt 36.8 3.5 15.7%
2 lb Munich2 lb Munich 37 6 15.7%
8 oz Proximity - Caramunich 608 oz Caramunich 60 34.5 60 3.9%
4 oz Briess - Chocolate4 oz Chocolate 25 350 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 5.4 Boil 60 min 17.51 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 5.4 Boil 15 min 8.69 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
66.37 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Lusby, Maryland (Chesapeake Ranch Water Company)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.39 gal Strike 157 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.27 33.1  
Mash volume with grains 9.29 37.2  
Grain absorption losses -1.59 -6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 6.43 25.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.86 g | 19.4 qt) 5.75 23  
Estimated amount in fermentor 5.75 23  
Total: 8.27 33.1
Equipment Profile Used: System Default
 
Notes

Mash grains at 152°F (67°C) for 60 minutes.

After the boil, chill wort to 67°F and pitch yeast.

Ferment at 67°F for 10 days.

Last Updated and Sharing
 
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  • Last Updated: 2023-11-12 01:37 UTC