Obenauf (Extract) - Beer Recipe - Brewer's Friend

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Obenauf (Extract)

222 calories 23.1 g 12 oz
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Beer Stats
Method: Extract
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Frosty Weasel Brewing
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday February 11th 2015
1.067
1.017
6.6%
30.9
23.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Light6 lb Dry Malt Extract - Light 42 4 64.9%
2 lb Liquid Malt Extract - Munich2 lb Liquid Malt Extract - Munich 35 8 21.6%
8 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb German - Chocolate Wheat0.25 lb Chocolate Wheat 31 413 2.7%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 5.4%
0.25 lb German - Carafa II0.25 lb Carafa II 32 425 2.7%
0.25 lb German - CaraAmber0.25 lb CaraAmber 34 23 2.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Spalt2 oz Spalt Hops Pellet 4.5 Boil 60 min 19.57 57.1%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 30 min 11.28 42.9%
3.50 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.15 g | 24.6 qt) 2.52 10.1  
Mash volume with grains (equipment estimates 6.15 g | 24.6 qt) 2.62 10.5  
Grain absorption losses (steeping) -0.16 -0.6  
Volume increase from sugar/extract (early additions) 0.64 2.5  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.52 10.1
Equipment Profile Used: System Default
 
Notes

Heat 2 gallons of water to 170°F, and steep grains for 30 minutes. Use another .5 gallons of warm water to "sparge" the grains.

Stir in DME and LME and add enough water to bring the volume up to 3 gallons, and bring to a boil.

Once boil begins, add hops according to hopping schedule.

Cool the wort, and pour into fermenter with enough cold water to make 5.5 gallons.

Aerate and pitch yeast when temperature drops to 65°F. 2 slap packs is preferred.

Ferment at 65°-68° F for one week or until fermentation is complete. Age the beer in a secondary fermenter for one week at 65°F.

Carbonate to 1.5-2.5 volumes of CO2.

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  • Last Updated: 2016-12-11 16:55 UTC