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Altbier with Lager yeast

Method: BIAB
Style: Altbier
Boil Time: 20 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6.65 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 63% (brew house)
Source: michael guidone
Rating:

5.00 (1 Review)

Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Sunday February 21st 2021

Original Gravity:

1.043

Final Gravity:

1.010

ABV (standard):

4.3%

IBU (rager):

18.4

SRM (morey):

11.6

Mash pH

5.4

Cost $

15.30

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
9 lb	Great Western - Vienna9 lb Vienna	$ 0.58 / lb $ 5.24	37	3	80.2%
2 lb	Great Western - American Munich2 lb American Munich	$ 0.59 / lb $ 1.17	35.4	7.94	17.8%
3.50 oz	Briess - Chocolate3.5 oz Chocolate	$ 1.92 / lb $ 0.42	25	350	1.9%
11.22 lbs / $ 6.84

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
21 g	Magnum21 g Magnum Hops		Pellet	15	First Wort	20 min	15.98	41.2%
30 g	Yakima Valley Hops - Hallertau (Mittelfruh)30 g Hallertau (Mittelfruh) Hops	$ 8.00 / oz $ 8.47	Pellet	2.7	Boil	10 min	2.39	58.8%
51 g / $ 8.47

Show Summary View

Amount	Variety	Cost	IBU	Bill %
21 g	Magnum (Pellet) 21 g Magnum (Pellet) Hops		15.98	41.2%
30 g	Yakima Valley Hops - Hallertau (Mittelfruh) (Pellet)	$ 8.00 / oz $ 8.47	2.39	58.8%
51 g / $ 8.47

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.49 gal		Strike	159 °F	152 °F	30 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
3.68 ml	Phosphoric acid		Water Agt	Mash	1 hr.

Yeast

Omega Yeast Labs - German Lager I OYL-106

Amount:	0.50 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium-low
Optimum Temp:	45 - 68 °F	Starter:	Yes
Fermentation Temp:	75 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 183 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 1.1 oz Temp: 78 °F CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
29.7	2.4	10.4	48.7	25.5	15.2
Mash Chemistry and Brewing Water Calculator

Notes

8-1-22
collecting water @530 pm
20 min mash
full heat and hot rod on @ 658

WATER:
3.75 RO
1.75tap
____
full vol accidental not enough acid...
2.8ml phosphoric acid 85%
--------------------------------
electric cooler ferm chamber broke, Fermented at 75, not too bad tasting anyway!
——————————-
20psi at 34f for 56 hours. Perfect.

1st pour
Darker than I would prefer. Barely too bitter. Go back to chocolate malt or 100% Vienna next time.

2nd day of drinking
great winter beer! If it had pumpkin spices it would probably be a great pumpkin porter.

--------------------------------------
7-29-24

Ferm 14 psi
Lutra vitality starter
96f zero activity after 4 days.

Keg on 8/5
Initial tastings are amazing warm.

Last Updated and Sharing

672

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Brews

Public: Yup, Shared
Last Updated: 2024-08-06 07:16 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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Mguidone91 • 05/23/2023 at 04:34pm

5 of 5

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