Alt Bier northern German style - Beer Recipe - Brewer's Friend

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Alt Bier northern German style

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greencoat on home brewer talk
Rating:
5.00 (2 Reviews)

Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Wednesday September 6th 2017
1.050
1.011
5.1%
45.9
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 84.1%
1 lb German - Munich Dark1 lb Munich Dark 37 15.5 9.3%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 4.7%
0.20 lb Belgian - Roasted Barley0.2 lb Roasted Barley 30 575 1.9%
10.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 15.22 25%
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 30 min 30.7 75%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Other Boil 10 min.
1 each Yeast nutrient Other Boil 5 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 387 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Infusion -- 150 °F 60 min
5.1 gal Batch Sparge -- 177 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.68 18.7  
Mash volume with grains 5.54 22.1  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.06 g | 16.2 qt) 3.91 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.15 g | 28.6 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

10.7 lbs of grain in the mash:

9 lb Pilsen
1 lb Munich Dark
0.5 lb Crystal 60L
0.2 lb Roasted Barley

Strike your mash with 4 gallons @ 161F and rest for 75 min. Target mash temp is 150F.

Vorlauf and collect first runnings.

Sparge with 5.1 gallons @ 177F.

Collect second runnings and prepare to boil.

Boil is 60 mins.

1 oz Hallertauer (4.7%aa) @ 90 min for 15 IBUs
3 oz Saaz (3.3%aa) 30 min for 22 IBUs

Cool to ~63F and pitch a vial of OYL-001- Alt yeast.

I did a starter.

This worked out to be 4.7%ABV and makes for a very tasty session beer, and it scored the recipe creator a gold metal and first in show. Cheers!

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  • Last Updated: 2018-08-27 20:42 UTC