Altbier - updated - Beer Recipe - Brewer's Friend

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Altbier - updated

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 80 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brews Brothers
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Saturday September 10th 2016
1.048
1.013
4.5%
41.1
15.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Canadian - Pale 2-Row16 lb Pale 2-Row 36 1.75 82.1%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 5.1%
0.50 lb American - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 33 550 2.6%
2 lb German - Munich Light2 lb Munich Light 37 6 10.3%
19.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Mount Hood2 oz Mount Hood Hops Pellet 5.5 Boil 80 min 22.16 40%
2 oz Saaz2 oz Saaz Hops Pellet 3.4 Aroma 20 min 7.86 40%
1 oz perle1 oz perle Hops Pellet 5.5 Boil 80 min 11.08 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g gypsum Water Agt Mash 1 hr.
3 g epsom salt Water Agt Mash 1 hr.
9 g calcium chloride Water Agt Mash 1 hr.
5 g chalk Water Agt Mash 1 hr.
7 g baking soda Water Agt Mash 1 hr.
10 ml lactic acid Water Agt Mash 1 hr.
3.50 ml lactic acid Water Agt Other 5 min.
0.13 tsp potassium metabisulfite Water Agt Mash 5 min.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 372 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Heat to 162F -- -- 148 °F 60 min
7.9 gal Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.19 gal (52.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.19 gal (4.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 8.53 34.1  
Mash volume with grains 10.09 40.4  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 7.34 g | 29.4 qt) 7.66 30.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.19 g | 52.8 qt) 13.5 54  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.19 64.8
Equipment Profile Used: System Default
 
Notes

Use Potassium Metabisulfite at rate of 1/8 tsp per 10 gallons of water.

Second addition of lactic is for sparge water to lower pH to 5.4

Make vitality starter (1.040 wort at pitching temp and spin on stir plate for duration of brew day)

Pitch WLP036 at 62F and maintain throughout primary fermentation.
Transfer to secondary and lager at 50F for 2 to 3 weeks

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  • Last Updated: 2017-04-09 04:40 UTC