Altbierior motive - Beer Recipe - Brewer's Friend

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Altbierior motive

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 70 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Blue Gate Brewing Co.
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday June 11th 2018
1.051
1.012
5.2%
40.3
13.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb German - Dark Munich5.5 lb Dark Munich 36 10 27.5%
5 lb German - Munich Light5 lb Munich Light 37 6 25%
5 lb German - Pilsner5 lb Pilsner 38 1.6 25%
1 lb German - Vienna1 lb Vienna 37 4 5%
3.25 lb German - CaraRed3.25 lb CaraRed 34 20 16.3%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 1.3%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 13.1 Boil 60 min 19.85 16.7%
1 oz Cascade1 oz Cascade Hops Pellet 6.3 Boil 30 min 9.17 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 30 min 4.08 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 10 min 1.92 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 0 min 16.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 60 min 5.3 16.7%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirfloc Fining Boil 10 min.
1 tsp Yeast nutrient Other Other 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
61 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 376 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Calgary, AB, (South - Glenmore)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 16 8 9 78 181
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 gal Temperature -- 122 °F 15 min
6.2 gal Temperature -- 147 °F 20 min
6.2 gal Temperature -- 162 °F 15 min
7 gal Sparge -- 172 °F 50 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.48 gal (49.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.48 gal (1.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.25 25  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume (equipment estimates 8.98 g | 35.9 qt) 8.5 34  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.48 g | 49.9 qt) 12 48  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 14.75 59
Equipment Profile Used: System Default
 
Notes

Start fermentation at 61 then after 2 days raise to 64, when you get around 1.015 gravity reading raise temp to 66 for a couple days for a diacetyl rest. When diacytel rest is complete lower back to low end of yeast temp. Range and rest on yeast cake for 5 days. Transfer to keg and lager for 3 weeks @36. Carbonate to 2.5 volumes of co2.

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  • Last Updated: 2018-11-23 21:03 UTC