Dusseldorf Alt - Beer Recipe - Brewer's Friend

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Dusseldorf Alt

200 calories 18.4 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Post Boil Gravity: 1.202 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday October 30th 2019
1.061
1.012
6.4%
32.2
17.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich 35 8 34.6%
3 lb Liquid Malt Extract - Pilsen3 lb Liquid Malt Extract - Pilsen 35 2 31.4%
1 lb German - Dark Munich1 lb Dark Munich 36 10 10.5%
1 lb American - Pilsner1 lb Pilsner 37 1.8 10.5%
0.50 lb Briess - Caramel Munich 60L0.5 lb Caramel Munich 60L 35.4 60 5.2%
0.25 lb German - Carafa II0.25 lb Carafa II 32 425 2.6%
0.25 lb Briess - Wheat Malt, White0.25 lb Wheat Malt, White 39.1 2.5 2.6%
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.6%
9.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Perle1.25 oz Perle Hops Pellet 8.2 Boil 60 min 24.64 38.5%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 15 min 5.37 30.8%
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 5 min 2.16 30.8%
3.25 oz / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.63 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 2.99 g | 12 qt) 2.87 11.5  
Mash volume with grains (equipment estimates 2.99 g | 12 qt) 3.13 12.5  
Grain absorption losses (steeping) -0.41 -1.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 3.12 g | 12.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume 1.5 6  
Top off amount 3.5 14  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.37 25.5
Equipment Profile Used: System Default
 
Notes

Chill to 62°F (16°C) and hold for one week, then let free-rise to high 60s Fahrenheit (20°C) to finish. After conditioning, age cold for three weeks or more.

Adapted from Craft Beer and Brewing Magazine's Doozie Dusseldorf Altbier recipe.

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  • Last Updated: 2019-10-30 16:22 UTC