Schumacher Alt - Beer Recipe - Brewer's Friend

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Schumacher Alt

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: North German Altbier
Boil Time: 75 min
Batch Size: 150 liters (fermentor volume)
Pre Boil Size: 170 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Greg Dunning
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Thursday August 15th 2024
1.047
1.012
4.7%
42.0
12.9
5.6
127.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 kg Innomalt - Pils Traditionnel30 kg Pils Traditionnel $ 2.37 / kg
$ 71.10 		36.8 1.8 83.6%
5.50 kg Weyermann - Caramunich Type 15.5 kg Caramunich Type 1 $ 4.95 / kg
$ 27.23 		33.5 35 15.3%
0.40 kg Weyermann - Carafa Special Type II0.4 kg Carafa Special Type II $ 13.30 / kg
$ 5.32 		29.9 425 1.1%
35.90 kg / $ 103.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
300 g Hallertau Tradition (Germany)300 g Hallertau Tradition (Germany) Hops $ 0.03 / g
$ 9.00 		Pellet 4.9 Boil 60 min 26.06 50%
250 g Tettnanger250 g Tettnanger Hops $ 0.05 / g
$ 12.50 		Pellet 3.2 Boil 60 min 14.18 41.7%
50 g Tettnanger50 g Tettnanger Hops $ 0.05 / g
$ 2.50 		Pellet 3.2 Boil 20 min 1.72 8.3%
600 g / $ 24.00
 
Yeast
Wyeast - Kölsch II 2575
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 613 B cells required
Wyeast - Kölsch II 2575
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 613 B cells required
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 613 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Westmount Filtered
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
107.7 L Strike 56 °C 56 °C 5 min
Steeping 56 °C 62 °C 25 min
Steeping 62 °C 70 °C 25 min
101.61 L Sparge 70 °C 76 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 24 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 160.13 L. Suggest reducing initial water volume to 45.4 L and adding 114.73 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 131.39 L. Suggest reducing strike water volume to 21.71 L and adding 85.99 L sparge/top-off. 107.7
Strike water volume at mash thickness of 3 L/kg 107.7
Mash volume with grains 131.4
Grain absorption losses -35.9
Remaining sparge water volume (equipment estimates 89.2 L) 99.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 160.1 L) 170
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -3
Post boil Volume 150
Going into fermentor 150
Total: 206.8  
Equipment Profile Used: System Default
 
Notes

Yeast from Kolsch
Fermentation
Start - 17C - 3 Days
18C - 1 week
20C - 3 weeks

Slow Crash
Reduce by 2C everyday until 3C
Hold 3C for 3 days
Reduce to 0C for 1 days before packaging.

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  • Last Updated: 2024-08-19 19:31 UTC