Light Altbier - Beer Recipe - Brewer's Friend

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Light Altbier

116 calories 11.7 g 330 ml
Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.1 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 78% (brew house)
Source: JOSH WEIKERT
Calories: 116 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
URL: https://beerandbrewing.com/make-your-best-light-altbier/
Created: Monday November 12th 2018
1.038
1.009
3.8%
23.8
14.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg United Kingdom - Maris Otter Pale1.4 kg Maris Otter Pale 38 3.75 42.4%
0.90 kg German - Pilsner0.9 kg Pilsner 38 1.6 27.3%
0.70 kg Belgian - Munich0.7 kg Munich 38 6 21.2%
0.10 kg German - Carafa II0.1 kg Carafa II 32 425 3%
0.10 kg Belgian - CaraMunich0.1 kg CaraMunich 33 50 3%
0.10 kg Belgian - Special B0.1 kg Special B 34 115 3%
3.30 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Topaz10 g Topaz Hops Pellet 15.9 Boil 60 min 22.56 50%
10 g Tettnanger10 g Tettnanger Hops Pellet 4.5 Boil 5 min 1.27 50%
20 g / 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 200 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Crystal Springs Distilled Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Temperature -- 67 °C 90 min
13.4 L Sparge -- 78 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.9
Mash volume with grains 12.1
Grain absorption losses -3.3
Remaining sparge water volume (equipment estimates 21.1 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 29.3  
Equipment Profile Used: System Default
 
Notes

Mash at 152F/67C for 90 minutes. Why not lower in temp? Because I’ve seen good experimental data out of a major yeast firm that shows 152F actually yields better attenuation (even as it produces a different sugar mixture that seems like it should attenuate less). The same research shows that a longer mash does boost attenuation, hence the long wait here.

Boil and chill as usual, then pitch your yeast. You might use a starter, despite the low gravity. We want to make sure we get a good start and finish on attenuation. Don’t misread this, though: we’re not shooting for an overpitch, we just want to be sure we avoid an underpitch, which can reduce total attenuation. “Enough yeast” and “even more yeast,” though, should yield about the same rate of attenuation, so one pack grown into a 1-1.5L starter should be fine.

Ferment a little warm, again, to bump up total attenuation. 68F/20C is warm for an Alt, but the 1007 doesn’t produce much of an ester profile and a larger-than-strictly-necessary pitch will keep the esters away, so you can get away with it. Leave it go for about two weeks at that temperature, and then cold-crash and lager for another two weeks. Package, carbonate to 2 volumes of CO2 (why are you thinking of going higher? We want it to seem lighter/thinner, remember?), and enjoy.

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  • Last Updated: 2018-11-13 03:14 UTC