The Old German - Beer Recipe - Brewer's Friend

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The Old German

161 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 80 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brian Rectanus
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Sunday September 6th 2015
1.049
1.012
4.8%
37.0
13.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 69.1%
2.50 lb German - Munich Dark2.5 lb Munich Dark 37 15.5 24.7%
0.50 lb German - Melanoidin0.5 lb Melanoidin 37 25 4.9%
0.13 lb Belgian - De-Bittered Black0.125 lb De-Bittered Black 34 566 1.2%
10.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Yakima Chief Hops - German Hallertau3 oz German Hallertau Hops Leaf/Whole 4.5 First Wort 0 min 27.83 75%
0.50 oz Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops Leaf/Whole 4.5 Boil 60 min 7.66 12.5%
0.50 oz Yakima Chief Hops - German Hallertau0.5 oz German Hallertau Hops Leaf/Whole 4.5 Boil 5 min 1.53 12.5%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrients Other Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 100 125 0
Start with RO and add to mash:

- 1 tsp CaCl
- 1 tsp CaSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.5 gal Protein Rest Temperature -- 131 °F 15 min
Mash Step Temperature -- 145 °F 30 min
Mash Step Temperature -- 158 °F 30 min
Mash Out, adding Black Malt Temperature -- 170 °F 20 min
Starting Mash Thickness: 1.96 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.96 qt/lb 4.96 19.8  
Mash volume with grains 5.77 23.1  
Grain absorption losses -1.27 -5.1  
Remaining sparge water volume (equipment estimates 4.2 g | 16.8 qt) 3.05 12.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 6.5 26  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.02 32.1
Equipment Profile Used: System Default
 
Notes

Pilsner: Classic Base
Munich Dark: Color, body and mouthfeel
Melanoidin: Body, flavor and red color
Black: Color - Added at mash out (steep only to avoid roasted flavor and astringency)

Reading up, WY1007 seems to be the winner for consistency.

Last Updated and Sharing
 
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  • Last Updated: 2018-07-04 16:47 UTC