DussMan Alt - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

DussMan Alt

154 calories 17 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 100 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 35.2 liters
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Dave Pickett
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Sunday June 16th 2019
1.050
1.014
4.8%
39.0
16.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.80 kg German - Pilsner1.8 kg Pilsner 38 2.77 36%
200 g German - Wheat Malt200 g Wheat Malt 37 3.84 4%
3 kg German - Dark Munich3 kg Dark Munich 36 25.19 60%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 60 min 20.88 48.2%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 4.5 Boil 98 min 12.26 33.7%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Hopback 0 min 5.87 18.1%
83 g / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dry Malt Extract       Amount: 167 g       Temp: 15 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Dusseldorf Altbier
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=72QZ7YV

Epsom salt - 5.8g
Calcium Chloride - 5g
Chalk - 6.6g
Baking soda - 5.2g

19 Litres mash
16.Litres sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Protein rest Temperature -- 50 °C 30 min
Beta Amylase rest Temperature -- 63 °C 30 min
Alpha Amylase rest Temperature -- 69 °C 30 min
Mash out Temperature -- 76 °C 15 min
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 19
Mash volume with grains 22.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 19.8 L) 22.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 35.2
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23.1
Hops absorption losses (hopback) -0.1
Going into fermentor 23
Total: 41.1  
Equipment Profile Used: System Default
 
Notes

Typical Alt town Dusseldorf Alt

Ferment at 15c until 90% attenuation then reduce by 1c per day. Leave on yeast at 2-4C for min two weeks, up to two months.

Last Updated and Sharing
 
414
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-16 09:28 UTC