1 Gal Briess Achtung Alt
158 calories
16.4 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
0.30 oz |
Spalt0.3 oz Spalt Hops |
|
Pellet |
4.8 |
Boil
|
60 min |
20.89 |
35.3% |
0.30 oz |
Spalt0.3 oz Spalt Hops |
|
Pellet |
4.8 |
Boil
|
30 min |
16.05 |
35.3% |
0.25 oz |
Saaz0.25 oz Saaz Hops |
|
Pellet |
3.5 |
Boil
|
0 min |
|
29.4% |
0.85 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
0.60 oz |
Spalt (Pellet) 0.59999999862754 oz Spalt (Pellet) Hops |
|
36.94 |
70.6% |
0.25 oz |
Saaz (Pellet) 0.24999999942814 oz Saaz (Pellet) Hops |
|
|
29.4% |
0.85 oz
/ $ 0.00
|
Target Water Profile
Düsseldorf (Altbier)
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
1 gal |
|
Strike |
-- |
144 °F |
45 min |
|
|
Temperature |
144 °F |
158 °F |
30 min |
|
|
Temperature |
158 °F |
170 °F |
10 min |
1.325 gal |
|
Fly Sparge |
170 °F |
170 °F |
-- |
Starting Mash Thickness:
1.5 qt/lb
|
Quick Water Requirements
Water |
Gallons |
Quarts |
Strike water volume at mash thickness of 1.5 qt/lb
|
0.87 |
3.5
|
Mash volume with grains
|
1.05 |
4.2
|
Grain absorption losses
|
-0.29 |
-1.2
|
Remaining sparge water volume (equipment estimates 3.2 g | 12.8 qt)
|
1.7 |
6.8
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 3.53 g | 14.1 qt)
|
2.03 |
8.1
|
Boil off losses
|
-2.25 |
-9
|
Hops absorption losses (first wort, boil, aroma)
|
-0.03 |
-0.1
|
Post boil Volume (equipment estimates 1.25 g | 5 qt)
|
1.4 |
5.6
|
WARNING: Exceeded batch size - reduce boil size
|
|
|
Going into fermentor (equipment estimates 1.4 g | 5.6 qt)
|
1.25 |
5
|
Total:
|
2.57
|
10.3
|
Equipment Profile Used: |
System Default |
"1 Gal Briess Achtung Alt" Altbier beer recipe by Stephen Stanley. All Grain, ABV 4.83%, IBU 36.94, SRM 16.33, Fermentables: (Pilsner, Carapils, CaraVienne, Carafa I, Carafa III) Hops: (Spalt, Saaz) Other: (Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Lactic acid, Yeast Nutrient, Whirlfloc tablet)
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- Last Updated: 2024-11-18 20:46 UTC