Alt Bier 6 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Alt Bier 6

185 calories 19.2 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.57 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Daniel T
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Wednesday January 1st 2025
1.056
1.014
5.5%
44.8
13.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Simpsons - Finest Pale Ale Golden Promise5 lb Finest Pale Ale Golden Promise 37 2.4 75.5%
1 lb Riverbend Malt - Munich - Light 10L1 lb Munich - Light 10L 37 10 15.1%
4 oz German - CaraMunich I4 oz CaraMunich I 34 39 3.8%
4 oz Mecca Grade - Opal 224 oz Opal 22 35.6 22 3.8%
2 oz Weyermann - Carafa Special Type II2 oz Carafa Special Type II 29.9 425 1.9%
106 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Perle15 g Perle Hops Pellet 8.6 First Wort 0 min 29.06 27.3%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 4.6 Boil 15 min 4.67 18.2%
10 g Perle10 g Perle Hops Pellet 8.6 Boil 15 min 8.74 18.2%
10 g Perle10 g Perle Hops Pellet 8.6 Boil 2 min 1.49 18.2%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 4.6 Boil 2 min 0.8 18.2%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Yeast Nutrient Other Mash 5 min.
1 each Whirlfloc Water Agt Mash 5 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
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
4 gal Infusion 156 °F 147 °F 30 min
1 gal Batch Sparge 212 °F 154 °F 30 min
Starting Mash Thickness: 2.41 qt/lb
Starting Grain Temp: 58 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.41 qt/lb 3.99 16  
Mash volume with grains 4.52 18.1  
Grain absorption losses -0.83 -3.3  
Remaining sparge water volume (equipment estimates 2.16 g | 8.6 qt) 1.66 6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.07 g | 20.3 qt) 4.57 18.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 3.5 14  
Going into fermentor 3.5 14  
Total: 5.65 22.6
Equipment Profile Used: System Default
 
Notes

Mashed in with 4 gallons at 156 for a 147 degree rest for 30 minutes. Added 1 gallon boiling water to raise to 154 for 30 minutes. Ran off a shade over 4.5 gallons at 1.044
Finished with 3.5 gallons at 1.056
FG of 1.012 after a week of fermentation. Used Herman ale yeast propagated at school, fermentation started fast. 5.78% ABV

Last Updated and Sharing
 
46
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-01-12 13:22 UTC