ALT.BEER.RECIPE - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

ALT.BEER.RECIPE

170 calories 17.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: North German Altbier
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.22 gallons
Post Boil Size: 5.45 gallons
Pre Boil Gravity: 11.3 °P (recipe based estimate)
Post Boil Gravity: 12.8 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Eloy A Montenegro
Calories: 170 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday November 3rd 2023
12.8 °P
3.3 °P
5.1%
30.0
18.7
5.8
28.02
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.80 lb Weyermann - Pilsner9.8 lb Pilsner $ 2.40 / kg
$ 10.67 		36 2 85.3%
1 lb Weyermann - Munich Type I1 lb Munich Type I $ 1.70 / lb
$ 1.70 		38 6 8.7%
0.25 lb Weyermann - Carafa II0.25 lb Carafa II $ 2.39 / lb
$ 0.60 		31.5 415 2.2%
0.25 lb Weyermann - Caramunich Type 30.25 lb Caramunich Type 3 $ 2.19 / oz
$ 8.76 		34 57 2.2%
3 oz Weyermann - Carafa I3 oz Carafa I 32 340 1.6%
11.49 lbs / $ 21.73
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.65 oz BSG - Magnum0.65 oz Magnum Hops Pellet 12.1 Boil 60 min 30 100%
0.65 oz / $ 1.30
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
$ 6.29 / each
$ 6.29
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 377 B cells required
$ 6.29 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 6.76 psi       Temp: 34 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
41980
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 5 0 0 0 98
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.52 gal Strike 159 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.74 23  
Mash volume with grains 6.66 26.7  
Grain absorption losses -1.44 -5.7  
Remaining sparge water volume (equipment estimates 2.67 g | 10.7 qt) 2.16 8.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.72 g | 26.9 qt) 6.22 24.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.45 21.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.45 g | 21.8 qt) 5.2 20.8  
Total: 7.91 31.6
Equipment Profile Used: System Default
 
Notes

Usar 13 gramos de levadura seca, 2,5 paquetes de levadura líquida, o hacer un
starter apropiado. Fermentar a 16°C (60°F). Dejar la cerveza acondicionada al menos 4
semanas antes de embotellarla o servirla. Cuando esté terminada, carbonatar la cerveza de
2 a 2,5 volúmenes.

Last Updated and Sharing
 
155
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-01-05 07:34 UTC