OBK Altbier - Mod - Beer Recipe - Brewer's Friend

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OBK Altbier - Mod

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 97%
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Sunday January 19th 2025
1.048
1.012
4.7%
0.0
13.7
5.7
31.88
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pilsner8 lb Pilsner $ 2.09 / lb
$ 16.72 		38 1.6 88.9%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L $ 2.09 / lb
$ 2.09 		33 120 11.1%
9 lbs / $ 18.81
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz LD Carlson - GERMAN HALLERTAU MITTELFRUH2 oz GERMAN HALLERTAU MITTELFRUH Hops $ 3.79 / oz
$ 7.58 		Pellet 4.2 Boil 0 min 32.59 100%
2 oz / $ 7.58
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
$ 5.49 / each
$ 5.49
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 83 B cells required
$ 5.49 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 14 2 50 50 134
Target Water Profile for Altbier

Calcium (Ca): ~50 ppm
Magnesium (Mg): ~14 ppm (unaltered, already suitable)
Sodium (Na): ~2 ppm (unaltered, already low and ideal)
Chloride (Cl): ~50 ppm (ideally, but we did not adjust for this today)
Sulfate (SO4): ~50 ppm
Alkalinity (as CaCO3): Moderately reduced with acid adjustment (aiming to lower mash pH).
Mash pH: ~5.5

Adjustments Made:

Added 4 g of Gypsum (CaSO4) to increase calcium and sulfate levels.
Added 4 mL of Lactic Acid to reduce mash pH from 7.81 (raw water) to 5.5.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.94 15.8  
Mash volume with grains 4.66 18.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.01 g | 20.1 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

Brew Day Report - Altbier - January 18, 2025


Style

Altbier

Batch Size (Post-Boil)

5.25 gallons

1. Water Treatment

  • Initial Water Volume (Mash): 7.25 gallons
  • Adjustments:
    • Added 4 g of Gypsum.
    • Added 4 mL of Lactic Acid to lower mash pH to 5.5.

      2. Grain Bill

  • 8 lbs Pilsner Malt
  • 1 lb Crystal 120
  • Total Grain Weight: 9 lbs

    3. Mash Details

  • Mash Temp: 66.5°C
  • Mash Duration: 60 minutes
  • Preboil Gravity: 1.038

    4. Sparge

  • Sparge Water Volume: N/A (Full volume mash)
  • Sparge Water Temp: N/A

    5. Boil

  • Duration: 90 minutes
  • Hop Additions:
    • 1.75 oz Hallertau Mittelfrüh @ 60 minutes
    • 0.25 oz Hallertau Mittelfrüh @ 10 minutes

      6. Cooling

  • Final Wort Temp: 15.4°C
  • Cooling Method: Immersion Coil

    7. Post-Boil Gravity

  • Measured OG: ~1.045
  • Target OG: 1.047

    8. Fermentation Setup

  • Yeast: Safale US-05
  • Pitch Temp: 15.4°C
  • Spunding Valve: Set to 12 PSI
  • Fermentation Temp: 15°C (Room thermostat adjusted)

    9. Key Learnings & Notes

  • Slightly longer boil improved gravity.
  • Successfully controlled fermentation temp with thermostat adjustment.
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  • Last Updated: 2025-01-19 02:16 UTC