Sticke Altbier v1 - Beer Recipe - Brewer's Friend

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Sticke Altbier v1

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Lake Side Brewing
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Saturday January 19th 2019
1.058
1.014
5.8%
50.9
13.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 48%
4 lb American - Pilsner4 lb Pilsner 37 1.8 32%
1.50 lb Belgian - Munich1.5 lb Munich 38 6 12%
8 oz Belgian - CaraMunich8 oz CaraMunich 33 50 4%
4 oz United Kingdom - Crystal 90L4 oz Crystal 90L 33 90 2%
4 oz United Kingdom - Pale Chocolate4 oz Pale Chocolate 33 207 2%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Magnum24 g Magnum Hops Pellet 13.2 Boil 60 min 40.29 36.2%
28.30 g Tettnanger28.3 g Tettnanger Hops Pellet 4.5 Boil 15 min 8.04 42.7%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 15 min 2.52 21.1%
66.30 g / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 223 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carb       CO2 Level: 2.0 Volumes
 
Target Water Profile
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
4 gal Infusion -- 152 °F 75 min
5 gal Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.91 15.6  
Mash volume with grains 4.91 19.6  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 4.99 g | 20 qt) 4.91 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.52 22.1  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Going into fermentor 5.5 22  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

Start fermentation a little lower (58F) at the start, then after 72 hours increase to 60F, then increase by one degree per day for the next ten days. We want to ramp up temperature to promote active fermentation right through completion - once you're at 70F, let it sit for an additional two weeks (or, obviously, until a few days after the completion of visible fermentation, whichever is later).

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  • Last Updated: 2019-01-19 15:21 UTC