SLY FOX ALTBIER - Beer Recipe - Brewer's Friend

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SLY FOX ALTBIER

170 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 82% (brew house)
Hop Utilization: 98%
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Monday February 12th 2024
1.052
1.009
5.6%
27.1
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pilsner7 lb Pilsner 36 1.5 64%
2.50 lb Weyermann - Munich Type I2.5 lb Munich Type I 38 6 22.9%
1.25 lb Weyermann - Caramunich Type 31.25 lb Caramunich Type 3 34 57 11.4%
3 oz Weyermann - Carafa III3 oz Carafa III 32 525 1.7%
10.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Spalt2 oz Spalt Hops Pellet 3.8 Boil 60 min 24.37 48.1%
0.82 oz Saaz0.82 oz Saaz Hops Pellet 2.9 Boil 10 min 2.76 19.7%
1.34 oz Saaz1.34 oz Saaz Hops Pellet 2.9 Boil 0 min 32.2%
4.16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
1 each Whirlfloc Fining Boil 10 min.
6 tsp BSG - Fermax Yeast Nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.88 qt Infusion 160 °F 152 °F 60 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 5.47 21.9  
Mash volume with grains 6.34 25.4  
Grain absorption losses -1.37 -5.5  
Remaining sparge water volume (equipment estimates 4.8 g | 19.2 qt) 3.9 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.66 g | 34.6 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 9.37 37.5
Equipment Profile Used: System Default
 
Notes

ADD CRUSHED GRAIN AND PH STBILIZER TO 5.47 GALLONS OF 160.4 DEGREE WATER FOR A 60 MINUTE STARCH CONVERSION REST.
ADD HEAT FOR 168 DEGREE MASH OUT.
SPARGE WITH 180 DEGREE WATER TO COLLECT 7.75 GALLONS OF WORT.
BOIL 60 MINUTES ADDING HOPS, WHIRLFLOCK TABLET, AND YEAST NUTRIENT ACCORDING TO SCHEDULE.
COOL TO 68 DEGREES AND PITCH YEAST.
AFTER 1 WEEK, TRANSFER TO SECONDARY AND COLD CONDITION FOR THREE WEEKS.
BOTTLE OR KEG.

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  • Last Updated: 2024-03-02 19:23 UTC