Oberste (Altbier) - Beer Recipe - Brewer's Friend

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Oberste (Altbier)

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday September 15th 2015
1.052
1.013
5.1%
45.7
14.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Vienna7 lb Vienna 37 4 67%
2 lb German - Munich Light2 lb Munich Light 37 6 19.1%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.8%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 4.8%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.4%
0.20 lb German - Carafa I0.2 lb Carafa I 32 340 1.9%
10.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.3 Boil 45 min 37.76 50%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 4.4 Boil 15 min 7.95 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining 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:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
45 13 26 52 70 61
Mash: .8 gypsum, 1.5 epsom, .9 baking soda, 1.5 CaCl, .2 mL lactic.
Sparge: 1 gypsum, 2 epsom, 2 CaCl, .7 mL lactic
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.75 gal Infusion -- 150 °F 90 min
5 gal Sparge -- 165 °F 20 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 3.66 14.6  
Mash volume with grains 4.49 18  
Grain absorption losses -1.31 -5.2  
Remaining sparge water volume (equipment estimates 5.72 g | 22.9 qt) 4.4 17.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.06 32.2
Equipment Profile Used: System Default
 
Notes

German Base Malt is Cologne (Kolsch) Malt from ABS. It is 4.5L.

150 degree mash: 90 minute



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  • Last Updated: 2016-02-04 21:59 UTC