Alt Rick Altbier - Beer Recipe - Brewer's Friend

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Alt Rick Altbier

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rick Gilbert
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Tuesday June 16th 2015
1.050
1.011
5.1%
39.8
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg German - Munich Light3.8 kg Munich Light 37 6 75.1%
1 kg German - Pilsner1 kg Pilsner 38 1.6 19.8%
0.26 kg United Kingdom - Wheat0.26 kg Wheat 37 2 5.1%
5.06 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
68 g Halertau Mf68 g Halertau Mf Hops Pellet 2.9 Boil 60 min 24.38 59.6%
13 g Norther Brewer13 g Norther Brewer Hops Pellet 9.6 Boil 60 min 15.43 11.4%
33 g Halertau Mf33 g Halertau Mf Hops Pellet 2.9 Boil 0 min 28.9%
114 g / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
6g Gypsum, 5g Calcium Chloride, 3g Baking Soda
Target mash PH 5.40 add 3.1g citric acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Protien Rest Infusion -- 50 °C 30 min
5 L Beta Rest Infusion -- 64 °C 30 min
5 L Alpha Rest Herms running Infusion -- 69 °C 30 min
40 L Flood Sparge Sparge -- 76 °C 20 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 10.1
Mash volume with grains 13.5
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 24.1 L) 21.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 22
Going into fermentor 22
Total: 32  
Equipment Profile Used: System Default
 
Notes

Use a 2 step starter to get from 34B to 400B yeast cells to pitch
1L with 114g DME, 3L more with 342g DME

Ferment low at 16c
After Gravity 1.014 rack to 2nd fermenter and drop temp 1c per day for 12 more days. Add gelatine after a week in 2nd fermentor
Rack to keg and lager for 2 more weeks low carb pressure .85 atmos. Bottle with 24g dextrose for 4.5L

Could use all Munich malt but have added pilsner malt for a drier taste, the wheat malt for a creamier head. Boil for 30-50 mins before adding hops to get a little more colour than predicted

Didn't have any Spalt handy so used Hallertau Mf instead. The Northern brewer is to get IBU's up without too much hop material in boil

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  • Last Updated: 2015-06-18 04:38 UTC