October Ale - Beer Recipe - Brewer's Friend

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October Ale

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 70 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Saturday September 22nd 2018
1.054
1.015
5.1%
48.8
11.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 32.6%
4 lb German - Munich Light4 lb Munich Light 37 6 37.2%
0.25 lb American - Caramel / Crystal 60L0.25 lb Caramel / Crystal 60L 34 60 2.3%
0.50 lb German - CaraMunich II0.5 lb CaraMunich II 34 46 4.7%
2 lb German - Dark Munich2 lb Dark Munich 36 10 18.6%
0.50 lb Brown Sugar0.5 lb Brown Sugar 45 15 4.7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8 Boil 30 min 25.95 33.3%
1 oz Perle1 oz Perle Hops Pellet 8 Boil 15 min 16.75 33.3%
1 oz Hersbrucker1 oz Hersbrucker Hops Pellet 4 Boil 10 min 6.12 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chalk Water Agt Mash 1 hr.
4 g Calcium Chloride Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 151 °F 75 min
3.5 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.48 17.9  
Mash volume with grains 5.3 21.2  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 3.87 g | 15.5 qt) 4.01 16  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.1  
Pre boil volume (equipment estimates 6.86 g | 27.5 qt) 7 28  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.49 34
Equipment Profile Used: System Default
 
Notes

Pitched at 50, let fermentation naturally rise to 64 before stopping.

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  • Last Updated: 2018-09-22 15:37 UTC