Bear Beer II (Düsseldorfer Altbier) - Beer Recipe - Brewer's Friend

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Bear Beer II (Düsseldorfer Altbier)

180 calories 20.4 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: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: "Düsseldorf Altbier" Brewing Classic Styles (79)
Calories: 180 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday March 20th 2016
1.054
1.016
5.0%
45.8
15.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 70.2%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 14%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 9.4%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 4.7%
3 oz German - Carafa II3 oz Carafa II 32 425 1.8%
10.69 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 12 Boil 60 min 43.1 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.69 25%
2 oz Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.75 Dry Hop 7 days 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 ml fermcap Other Boil 90 min.
1 each whirlfloc Fining Boil 10 min.
6 oz hibiscus Spice Boil 0 min.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 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
2g gypsum
1g epsom salt
2.5g table salt
1g magnesium chloride
10g chalk (calcium carbonate)
8.61ml lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal sacc rest Infusion -- 149 °F 90 min
3 gal target 6.5 gallons pre-boil vol Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.28 17.1  
Mash volume with grains 5.13 20.5  
Grain absorption losses -1.34 -5.3  
Remaining sparge water volume (equipment estimates 5.14 g | 20.5 qt) 3.81 15.2  
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: 8.09 32.3
Equipment Profile Used: System Default
 
Notes

boil for at least 30 minutes before adding any hops.

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  • Last Updated: 2016-03-27 20:47 UTC