(2019-12-12) Altbier (NS) - Beer Recipe - Brewer's Friend

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(2019-12-12) Altbier (NS)

172 calories 17.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 9.5 °P (recipe based estimate)
Post Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.7 g (Per 12oz)
Created: Wednesday December 11th 2019
12.9 °P
3.3 °P
5.1%
55.5
16.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Munich Light5 lb Munich Light 37 6 42.6%
5 lb German - Pilsner5 lb Pilsner 38 1.6 42.6%
0.75 lb Belgian - CaraMunich0.75 lb CaraMunich 33 50 6.4%
0.50 lb German - Vienna0.5 lb Vienna 37 4 4.3%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 2.1%
0.25 lb German - Chocolate Wheat0.25 lb Chocolate Wheat 31 413 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 7.2 Boil 60 min 25.43 18.2%
1.50 oz Spalt1.5 oz Spalt Hops Pellet 3.8 Boil 60 min 20.13 27.3%
1.50 oz Spalt1.5 oz Spalt Hops Pellet 3.8 Boil 15 min 9.99 27.3%
1.50 oz Saaz1.5 oz Saaz Hops Pellet 3.5 Whirlpool at 180 °F 0 min 27.3%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Lactic acid Water Agt Mash 1 min.
1 tsp Chalk Water Agt Mash 1 hr.
1.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 tsp Epsom Salt Water Agt Mash 1 hr.
0.50 tsp Baking Soda Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
1 tsp Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Imperial Yeast - G02 Kaiser
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
55 - 65 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 293 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.63 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
79.9 18 18.8 84.1 100.5 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Sacc #1 Temperature -- 150 °F 45 min
Sacc #2 Temperature -- 160 °F 30 min
Mashout & Recirc Temperature -- 170 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.41 17.6  
Mash volume with grains (equipment estimates 5.29 g | 21.2 qt) 5.35 21.4  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 5.71 g | 22.9 qt) 5.56 22.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.4 g | 33.6 qt) 8.25 33  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.06 0.2  
Going into fermentor 6 24  
Total: 9.97 39.9
Equipment Profile Used: System Default
 
Notes

Used Barke Pils/Munich/Vienna

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  • Last Updated: 2020-08-07 13:06 UTC