Sticke Alt - Beer Recipe - Brewer's Friend

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Sticke Alt

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.12 liters
Post Boil Size: 26.28 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Dirk L Pletcher
Hop Utilization: 97%
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday November 4th 2024
1.051
1.012
5.1%
48.3
27.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Rahr - Standard 2-Row2.4 kg Standard 2-Row 36.8 1.8 45.8%
1.20 kg Briess - Aromatic Munich Malt 20L1.2 kg Aromatic Munich Malt 20L 35.4 20 22.9%
0.20 kg Viking - Caramel 1000.2 kg Caramel 100 - (late mash tun addition) 35 50.8 3.8%
0.20 kg Viking - Caramel 3000.2 kg Caramel 300 - (late mash tun addition) 35 152.4 3.8%
0.11 kg Weyermann - Carafa III0.11 kg Carafa III - (late mash tun addition) 32 525 2.1%
1.13 kg Bairds - British Crystal 50/60L1.13 kg British Crystal 50/60L - (late mash tun addition) 35 55 21.6%
5.24 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
138.06 g Hallertau Mittelfruh138.062 g Hallertau Mittelfruh Hops Pellet 2.3 Boil 90 min 44.17 61.9%
28.35 g Yakima Valley Hops - Perle28.35 g Perle Hops Pellet 5.7 Boil at 100 °C 1 min 0.91 12.7%
56.70 g Spalt56.7 g Spalt Hops Pellet 4.3 Whirlpool at 80 °C 15 min 3.18 25.4%
223.11 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2 g Magnesium Chloride Water Agt Mash 1 hr.
4.50 g Baking Soda Water Agt Mash 1 hr.
3 g Slaked Lime Water Agt Mash 1 hr.
5 g Citric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
Yes
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.57 bar       Temp: 3 °C       CO2 Level: 2.25 Volumes
 
Target Water Profile
RO + SMB
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
25 L Strike 50 °C 50 °C 30 min
Temperature 64 °C 64 °C 15 min
Temperature 69 °C 69 °C 15 min
10 L Sparge 77 °C 77 °C 15 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 19.1
Mash volume with grains 22.6
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 19.7 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 30.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 23.3 L) 26.3
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26 L) 23
Total: 36.3  
Equipment Profile Used: System Default
 
Notes

Starter Size (L) 3
Gravity (1.xxx) 1.037
Growth Model and Aeration: Braukaiser - Stir Plate
DME Required: 10.4 oz, 295.6 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.34
Ending Cell Count: 514 billion cells
Resulting Pitch Rate: 1.77M cells / mL / °P
Starter meets desired pitching rate!

Grains treated with 2% of 25 ppm (SMB)Sodium Metabisulfite (aq)

Diacetyl rest at 75 % attenuation, 60 F for 2 days or until no change in specific gravity for 2 days.
Cool to 38 F over 2 days, rest additional 2 days, then closed transfer to keg, lager for 14-30 days at 35 F

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  • Last Updated: 2024-12-27 00:09 UTC