Alt Betting Strategy - Beer Recipe - Brewer's Friend

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Alt Betting Strategy

168 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 64 gallons (fermentor volume)
Pre Boil Size: 66.5 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.535 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Wednesday November 13th 2019
1.051
1.012
5.1%
27.1
15.5
5.4
4.32
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
80 lb German - Pilsner80 lb Pilsner 38 1.6 62.5%
4 lb German - Acidulated Malt4 lb Acidulated Malt $ 1.08 / lb
$ 4.32 		27 3.4 3.1%
40 lb Briess - Bonlander Munich Malt 10L40 lb Bonlander Munich Malt 10L 35.9 10 31.3%
4 lb Briess - Chocolate4 lb Chocolate 25 350 3.1%
128 lbs / $ 4.32
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 oz Domestic Hallertau (3.9 AA)14 oz Domestic Hallertau (3.9 AA) Hops Pellet 3.9 Boil 90 min 17.45 53.8%
12 oz Saaz (3.5 AA) / 13 Ounces12 oz Saaz (3.5 AA) / 13 Ounces Hops Pellet 3.5 Boil 30 min 9.64 46.2%
26 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
12 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1070 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 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
WARNING: Mash tun capacity exceeded. Volume required: 58.24 gal (232.96 qt). Suggest reducing strike water volume to 1.76 gal (7.04 qt) and adding 46.24 gal (184.96 qt) sparge/top-off. 48 192  
Strike water volume at mash thickness of 1.5 qt/lb 48 192  
Mash volume with grains (equipment estimates 0.37 g | 1.5 qt) 58.24 233  
Grain absorption losses -16 -64  
Remaining sparge water volume 34.75 139  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.36 g | 37.4 qt) 66.5 266  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.98 -3.9  
Post boil Volume 6.13 24.5  
Top off amount 57.87 231.5  
Going into fermentor 64 256  
Total: 82.75 331
Equipment Profile Used: System Default
 
Notes

Mash at 152°F (67°C) and boil as usual. Fermentation is the trickier part. How cold do you go? I have my answer, but you’re going to need to work this one out for yourself. I say that because you want a low level of ester formation, but that’s it. The yeast will help—1007 is pretty restrained and clean, and I’ve even treated it like a lager yeast with good results—but you’ll still need to find that sweet spot for your pitch rate, oxygen levels, and thermometer quirks. Start at 60°F (16°C) and adjust from there. Too much fruit? Reduce temperature. No ester at all? Increase temperature. But 60°F (16°C) will get you in the ballpark. Once you know your temperature, give it lots of time to ferment off completely—I leave mine for 3 weeks. The yeast cells will work a bit more slowly at that temperature, and you don’t want to rush them.

Bootleg Brulosophy Blend

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  • Last Updated: 2022-05-16 12:00 UTC