2019 Altbier - Beer Recipe - Brewer's Friend

2019 Altbier

Method: All Grain
Style: Altbier
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 170 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Sunday October 27th 2019

ctrl ALT del

by Herr Braumeister

OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 40

Alt

by Iliff Avenue Brewhouse

OG: 1.052 FG: 1.011 ABV: 5.4% IBU: 38

07B1. Altbier

by WAWooldridge

OG: 1.050 FG: 1.015 ABV: 4.6% IBU: 44

Amount	Fermentable	PPG	°L	Bill %
5.50 lb	German - Munich Light5.5 lb Munich Light	37	6	54.8%
2.33 lb	American - Pilsner2.33 lb Pilsner	37	1.8	23.2%
2 lb	German - CaraRed2 lb CaraRed	34	20	19.9%
3.20 oz	German - Carafa I3.2 oz Carafa I	32	340	2%
10.03 lbs / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

5.50 lb

German - Munich Light

54.8%

2.33 lb

American - Pilsner

1.8

23.2%

2 lb

German - CaraRed

19.9%

3.20 oz

German - Carafa I

340

10.03 lbs / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Spalt2 oz Spalt Hops	Leaf/Whole	4.5	Boil	60 min	33.68	66.7%
1 oz	Spalt1 oz Spalt Hops	Leaf/Whole	4.5	Boil	10 min	6.11	33.3%
3 oz / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

2 oz

Spalt

Leaf/Whole

4.5

Boil

60 min

33.68

66.7%

1 oz

Spalt

Leaf/Whole

4.5

Boil

10 min

6.11

33.3%

3 oz / $ 0.00

Amount	Variety	Cost	IBU	Bill %
3 oz	Spalt (Leaf/Whole)		39.79	100%
3 oz / $ 0.00

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Mash Chemistry and Brewing Water Calculator

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	3.76	15
Mash volume with grains	4.56	18.3
Grain absorption losses	-1.25	-5
Remaining sparge water volume (equipment estimates 4.73 g \| 18.9 qt)	5.74	23
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.99 g \| 28 qt)	8	32
Boil off losses	-1.88	-7.5
Hops absorption losses (first wort, boil, aroma)	-0.11	-0.5
Post boil Volume (equipment estimates 5 g \| 20 qt)	6.1	24.4
WARNING: Exceeded batch size - reduce boil size
Going into fermentor (equipment estimates 6.1 g \| 24.4 qt)	5	20
Total:	9.5	38
Equipment Profile Used:	System Default

Water

Gallons

Quarts

Strike water volume at mash thickness of 1.5 qt/lb

3.76

Mash volume with grains

4.56

18.3

Grain absorption losses

-1.25

-5

Remaining sparge water volume (equipment estimates 4.73 g | 18.9 qt)

5.74

Mash Lauter Tun losses

-0.25

-1

Pre boil volume (equipment estimates 6.99 g | 28 qt)

Boil off losses

-1.88

-7.5

Hops absorption losses (first wort, boil, aroma)

-0.11

-0.5

Post boil Volume (equipment estimates 5 g | 20 qt)

6.1

24.4

WARNING: Exceeded batch size - reduce boil size

Going into fermentor (equipment estimates 6.1 g | 24.4 qt)

Total:

9.5

Equipment Profile Used:

System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
10/29/2019 1:52 PM over 5 years ago	+0	Yeast Starter					10/29/2019 1:55 PM over 5 years ago	we did not do a yeast starter. Per white labs, it's not needed. Plus low OG, another reason not to mess with it
10/29/2019 1:55 PM over 5 years ago	+0	Mash Complete			5.2	152 °F	10/29/2019 8:35 PM over 5 years ago	the recipe calls for multi temp mash of 45 minutes, but we made the call to go with 152 as our equipment would have a hard time adjusting fast enough. By doing this, it has taken a while to mash in , Wayne made the call to dough in at 154 . Grain bag on work bench was 75F. Once we mashed in the temp went to 148F, but within a few minutes it got back to 152. the HLT Temp was 158F at mash in 20 minutes to mash PH was 5.2 temp 152F pumping working good temp staying stable another 20 minutes down and all good 50 minutes down, and 10 to go gravity 1.068 ph 5.3 152F mash complete Went easy now we are heating HLT to 175F, and letting mash sit while HLT is heating up.
10/29/2019 3:55 PM over 5 years ago	+0	Mash Complete (First Runnings)	1.073				10/29/2019 4:09 PM over 5 years ago	beginning of sparge
10/29/2019 4:09 PM over 5 years ago	+0	Mash Complete (Last Runnings)	1.014		5.2	150 °F	10/29/2019 4:55 PM over 5 years ago	here are the numbers for the sparge 12:03 1.070 12:09 1.073 12:16 1.045 12:23 1.024 4 gallons 12:28 1.028 12:32 1.024 12:37 1.020 6 gallons 12:42 1.018 12:47 1.014 just shy of 7 gallons at 12:23 we realised we were sparging way too fast so we poured out 3 quarts out of the kettle and threw back on the mash
10/29/2019 4:50 PM over 5 years ago	+0	Pre-Boil Gravity	1.048	7 Gallons	5.4	155 °F	10/29/2019 4:55 PM over 5 years ago
10/29/2019 4:55 PM over 5 years ago	+0	Boil Complete	1.051	5 Gallons		80 °F	10/29/2019 7:14 PM over 5 years ago	gravity at 60 minutes boil, 15 to go 1.040 but around 110F also started up re-circulation of wort through coil at 15 minutes to go. (this way we are making sure the coil is clean) and we are at about 5.5 gallons in kettle with about .5 gallon in our lines cool down was 33 minutes to lower that 80F 1.051 OG at 5 gallons into the ferm
10/29/2019 7:14 PM over 5 years ago	+0	Brew Day Complete	1.051	5 Gallons	5.4	75 °F	10/29/2019 7:15 PM over 5 years ago	easy day, all pretty much went to plan

Date

Days

Event

Gravity

Volume

Temp

Updated

Comment

10/29/2019 1:52 PM
over 5 years ago

Yeast Starter

10/29/2019 1:55 PM
over 5 years ago

we did not do a yeast starter. Per white labs, it's not needed. Plus low OG, another reason not to mess with it

10/29/2019 1:55 PM
over 5 years ago

Mash Complete

5.2

152 °F

10/29/2019 8:35 PM
over 5 years ago

the recipe calls for multi temp mash of 45 minutes, but we made the call to go with 152 as our equipment would have a hard time adjusting fast enough.

By doing this, it has taken a while to mash in , Wayne made the call to dough in at 154 . Grain bag on work bench was 75F. Once we mashed in the temp went to 148F, but within a few minutes it got back to 152. the HLT Temp was 158F at mash in

20 minutes to mash PH was 5.2
temp 152F
pumping working good
temp staying stable

another 20 minutes down and all good

50 minutes down, and 10 to go
gravity 1.068
ph 5.3
152F

mash complete
Went easy

now we are heating HLT to 175F, and letting mash sit while HLT is heating up.

10/29/2019 3:55 PM
over 5 years ago

Mash Complete (First Runnings)

1.073

10/29/2019 4:09 PM
over 5 years ago

beginning of sparge

10/29/2019 4:09 PM
over 5 years ago

Mash Complete (Last Runnings)

1.014

5.2

150 °F

10/29/2019 4:55 PM
over 5 years ago

here are the numbers for the sparge
12:03 1.070
12:09 1.073
12:16 1.045
12:23 1.024 4 gallons
12:28 1.028
12:32 1.024
12:37 1.020 6 gallons
12:42 1.018
12:47 1.014 just shy of 7 gallons

at 12:23 we realised we were sparging way too fast so we poured out 3 quarts out of the kettle and threw back on the mash

10/29/2019 4:50 PM
over 5 years ago

Pre-Boil Gravity

1.048

7 Gallons

5.4

155 °F

10/29/2019 4:55 PM
over 5 years ago

Boil Complete

1.051

5 Gallons

80 °F

10/29/2019 7:14 PM
over 5 years ago

gravity at 60 minutes boil, 15 to go 1.040 but around 110F

also started up re-circulation of wort through coil at 15 minutes to go. (this way we are making sure the coil is clean) and we are at about 5.5 gallons in kettle with about .5 gallon in our lines

cool down was 33 minutes to lower that 80F

1.051 OG at 5 gallons into the ferm

10/29/2019 7:14 PM
over 5 years ago

Brew Day Complete

1.051

5 Gallons

5.4

75 °F

10/29/2019 7:15 PM
over 5 years ago

easy day, all pretty much went to plan