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aka - Tom's Beer

Method: All Grain
Style: North German Altbier
Boil Time: 90 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Jay Avrett
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)

Created: Sunday September 27th 2020

Original Gravity:

1.053

Final Gravity:

1.010

ABV (standard):

5.7%

IBU (tinseth):

35.8

SRM (morey):

16.1

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Weyermann - Pilsner7 lb Pilsner	36	1.5	45.2%
5.67 lb	Weyermann - Munich Type I5.667 lb Munich Type I	38	6	36.6%
1.67 lb	Bestmalz - BEST Vienna1.667 lb BEST Vienna	37	3.8	10.8%
11 oz	Briess - Caramel Malt - 80L11 oz Caramel Malt - 80L	35	80	4.4%
3.40 oz	Bairds - Chocolate Malt3.4 oz Chocolate Malt	31	500	1.4%
4 oz	Aromatic Malt4 oz Aromatic Malt	35	20	1.6%
15.48 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Yakima Chief Hops - German Tettnang2 oz German Tettnang Hops	Pellet	4.6	Boil	60 min	27.15	40%
0.50 oz	Yakima Chief Hops - German Tettnang0.5 oz German Tettnang Hops	Pellet	4.6	Boil	15 min	3.37	10%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	1	Boil	15 min	1.46	20%
1.50 oz	Yakima Chief Hops - German Tettnang1.5 oz German Tettnang Hops	Pellet	4.6	Whirlpool	0 min	3.83	30%
5 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Yakima Chief Hops - German Tettnang (Pellet)	34.35	80%
1 oz	Hallertau Hersbrucker (Pellet)	1.46	20%
5 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4 gal	Steeping	163 °F	152 °F	90 min
3 gal	Batch Sparge	180 °F	160 °F	20 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
4.50 g	Chalk	Water Agt	Mash	1 hr.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
0.75 g	Gypsum	Water Agt	Mash	1 hr.
3.20 g	Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - German Ale 1007

Amount:	2 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 117 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 13.9 psi Temp: 40 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	12	45	82	65	223
Mash Chemistry and Brewing Water Calculator

Notes

Fermented very quickly at 65℉, move to secondary after 6 days. At
day 7 started the cold crash, added gelatin mixture 1/2tsp w/ 1 cup of pre-boiled water cooled to 150℉ for mixing in gelatin, then slowly stirred into beer (5 gal).

Dropped temperature to 35-38℉.

Gelatin and cold crash really helped pull more solids from the beer, and the clarity improved greatly. Continued to lager...but will age more.

Day 14, kegged.

Beer looked very clear at kegging date, and the following day took samples for tasting. Actually, a couple of samples for tasting...LOL. Not fully carbed up, but oh so good.

Recipe Photos