Alt.Bull - Beer Recipe - Brewer's Friend

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Alt.Bull

145 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 90 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Adpated from Dornbusch / Alworth / Tenge
Calories: 145 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Wednesday March 14th 2018
1.047
1.015
4.3%
34.7
10.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg German - Pilsner3.8 kg Pilsner 38 1.6 95%
150 g German - CaraMunich I150 g CaraMunich I 34 39 3.7%
50 g Belgian - Roasted Barley50 g Roasted Barley 30 575 1.2%
4,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Tettnanger35 g Tettnanger Hops Leaf/Whole 4.5 Boil 70 min 20.33 40%
17.50 g Perle17.5 g Perle Hops Pellet 8.2 Boil 0 min 20%
35 g Perl35 g Perl Hops Pellet 8.2 Whirlpool 0 min 14.35 40%
87.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Irish moss Fining Boil 75 min.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Burton-On-Trent
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 12 25 88 61 218
sparge water pH 5.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Acide rest Infusion -- 37 °C 15 min
Protein rest Infusion -- 50 °C 30 min
Sacc1 Infusion -- 62 °C 20 min
Sacc2 Infusion -- 72 °C --
mash out Temperature -- 78 °C --
7 L sparge Sparge -- 78 °C --
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 14
Mash volume with grains 16.6
Grain absorption losses -4
Remaining sparge water volume 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 23
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 14.2 L) 20
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 19.8
Total: 27.9  
Equipment Profile Used: System Default
 
Notes

After initial fermentation settles, drop to 10°C and let it go to FG.
Rack and condition for four weeks as cold as possible.

Aimaing at a full bodied beer, hence the long protein rest

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  • Last Updated: 2018-10-29 20:15 UTC