1 Gal Düsseldorfer Altbier - Beer Recipe - Brewer's Friend

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1 Gal Düsseldorfer Altbier

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.03 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Friday August 3rd 2018
1.048
1.012
4.8%
37.1
17.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.56 lb German - Pilsner0.56 lb Pilsner 38 1.6 22.4%
1.38 lb Munich - Light 10L1.38 lb Munich - Light 10L 33 10 55.1%
0.50 lb Weyermann - CaraRed0.5 lb CaraRed 35 19.3 20%
1 oz Weyermann - Carafa I1 oz Carafa I 32 340 2.5%
2.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13.25 g Spalt13.25 g Spalt Hops Pellet 4.5 Boil 60 min 30.46 62.4%
8 g Spalt (4.5 AA)8 g Spalt (4.5 AA) Hops Pellet 4.5 Boil 10 min 6.67 37.6%
21.25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Tab Fining Boil 15 min.
0.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.20 g Epsom Salt Water Agt Mash 1 hr.
0.30 g Gypsum Water Agt Mash 1 hr.
0.73 ml Lactic acid Water Agt Mash 1 hr.
0.50 g Yeast Nutrient Other Boil 10 min.
1.60 g Chalk Water Agt Mash 1 hr.
1.10 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
4 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 34 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Targeting Dortmund (Decarbonated) profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.1 gal Strike temp 135 degrees Infusion -- 144 °F 45 min
Increase using RIMS Temperature 144 °F 158 °F 30 min
Mash-Out Temperature 158 °F 170 °F 10 min
1.375 gal Add, stir, recirculate Batch Sparge 171 °F 171 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 0.94 3.8  
Mash volume with grains 1.14 4.6  
Grain absorption losses -0.31 -1.3  
Remaining sparge water volume (equipment estimates 3.15 g | 12.6 qt) 1.65 6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.53 g | 14.1 qt) 2.03 8.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.4 5.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.4 g | 5.6 qt) 1.25 5  
Total: 2.59 10.4
Equipment Profile Used: System Default
 
Notes

Revised according to Horst Dornbusch.

Boil as indicated above. Whirlpool until temp reaches 180 degrees, then chill to pitch temp (low 60 degree range).

Ferment at 60 degrees. When Gravity drops below 1.02, let temp rise to 70 degrees for diacetyl rest. Reduce temp to 60 degrees for five days (two weeks total fermentation), keg, then lager under some pressure for 3 weeks.

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  • Last Updated: 2024-11-18 20:47 UTC