(2018-12-26) ALT - Beer Recipe - Brewer's Friend

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(2018-12-26) ALT

170 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Pre Boil Gravity: 9.4 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday December 23rd 2018
12.8 °P
3.4 °P
5.0%
54.1
16.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Bohemian Pilsner5 lb Bohemian Pilsner 38 1.9 47.6%
4 lb German - Munich Light4 lb Munich Light 37 6 38.1%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 9.5%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 2.4%
0.25 lb German - Chocolate Wheat0.25 lb Chocolate Wheat 31 413 2.4%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 oz Spalt2.75 oz Spalt Hops Pellet 4.7 Boil 60 min 45.79 57.9%
1 oz Spalt1 oz Spalt Hops Pellet 4.7 Boil 15 min 8.26 21.1%
1 oz Saaz1 oz Saaz Hops Pellet 3 Whirlpool at 180 °F 0 min 21.1%
4.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.75 tsp Lactic acid Water Agt Mash 1 min.
1.50 tsp Chalk Water Agt Mash 1 hr.
0.50 tsp Chalk Water Agt Sparge 1 hr.
1.50 tsp Calcium Chloride Water Agt Mash 1 hr.
1.50 tsp Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Baking Soda Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
97.8 18 37.6 84.1 71 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal PR then slow ramp to 152* Temperature -- 125 °F 10 min
Beta/Alpha Temperature -- 152 °F 40 min
Alpha Temperature -- 164 °F 20 min
Mashout & Recirc Temperature -- 170 °F 10 min
6 gal Fly Sparge -- 170 °F 45 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 3.94 15.8  
Mash volume with grains 4.78 19.1  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 6.05 g | 24.2 qt) 5.88 23.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.43 g | 33.7 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume 6.04 24.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 6 24  
Total: 9.81 39.3
Equipment Profile Used: System Default
 
Notes

Pushed boundaries of style guidelines for a competition. Due to grist and mash procedure plans, increased IBU's to offset expected increased malt flavor. All salts added to mash except 0.5 tsp chalk in sparge. Effective Water RA as CaCO3 of 118 was within Palmer guidelines.

Update: Superb Alt at the 2 month mark. Well-rounded flavor/mouthfeel and great clarity. Head retention for days. Pic was taken at least 10 minutes after pouring w/ no swirling. Might consider increasing the 15 minute Spalt addition by half.

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  • Last Updated: 2019-02-19 18:16 UTC