Altbier - Beer Recipe - Brewer's Friend

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Altbier

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 80% (ending kettle)
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Wednesday October 11th 2017
1.045
1.007
5.1%
31.6
14.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Pilsner5.5 lb Pilsner 38 1.6 61.1%
3 lb Belgian - Munich3 lb Munich 38 6 33.3%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 2.8%
4 oz American - Black Malt4 oz Black Malt 28 500 2.8%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 27.47 50%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 4.5 Boil 15 min 4.09 50%
1 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Springfield Missouri, 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
29 7 12 13 2 139
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 149 °F 60 min
Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.38 13.5  
Mash volume with grains 4.1 16.4  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 6.46 g | 25.9 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

you can ferment this at ale temperatures, I only picked this because its dry and easy to store

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  • Last Updated: 2017-10-15 15:28 UTC