Altbier - Beer Recipe - Brewer's Friend

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Altbier

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Endre - Norway
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Wednesday August 23rd 2017
1.050
1.012
4.9%
39.7
12.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 67.3%
1 kg German - Munich Light1 kg Munich Light 37 6 22.4%
0.20 kg German - CaraMunich II0.2 kg CaraMunich II 34 46 4.5%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 4.5%
0.06 kg German - Carafa III0.06 kg Carafa III 32 535 1.3%
4.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 11 Boil 60 min 30.57 45.5%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 20 min 4.54 27.3%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 20 min 4.54 27.3%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
3 g Calcium Chloride Water Agt Sparge 1 hr.
2 g Gypsum Water Agt Sparge 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.25 (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
12 L Infusion -- 65 °C 60 min
Temperature -- 76 °C 15 min
17 L Fly Sparge -- 76 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.2
Mash volume with grains 14.1
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 27 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.8 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

D

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  • Last Updated: 2019-01-25 11:39 UTC