Dragons Altbier - Beer Recipe - Brewer's Friend

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Dragons Altbier

207 calories 18.7 g 12 oz
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Beer Stats
Method: Extract
Style: Clone Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 207 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Sunday October 1st 2017
1.063
1.012
6.7%
60.0
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Amber3 lb Dry Malt Extract - Amber 42 10 40%
4.50 lb Dry Malt Extract - Pilsen4.5 lb Dry Malt Extract - Pilsen 42 2 60%
7.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Perle2 oz Perle Hops Pellet 8.4 Boil 60 min 53.35 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.4 Boil 40 min 6.69 33.3%
3 oz / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.03 g | 24.1 qt) 3.92 15.7  
Volume increase from sugar/extract (early additions) 0.58 2.3  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.92 15.7
Equipment Profile Used: System Default
 
Notes

Proof yeast minimum 2 hours prior to pitching. Proofing should be done in one and a half cups reserved and chilled wort.

Proof yeast at 72 - 74 degrees. Once proofed, pitch into 68 degree wort.

When gravity drops to 1.014, rack to secondary to finish for minimum 7 days. Can be kegged or bottle conditioned.

NOTE: This recipe is for SIX GALLON BATCH! If scaling down to 5 gallon, cut Perle hops to 2.5 oz, and Saaz to 2 oz.

EDIT 11/02/17: And its official! This AltBier took Third Place at the Bruce Street Brewfest in Sevierville, TN, on October 14th, 2017.

See attached photo of the Bronze Medal and Scoresheet. :-) (Please pardon the cell phone pic of the medal....took it in my store. Medal hangs just above the yeast selections...)



Award Winning Recipe
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  • Last Updated: 2018-09-13 21:18 UTC