Bisonhead Beer Recipe | All Grain Altbier | Brewer's Friend
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Bisonhead

168 calories 18.4 g 330 ml
Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 11.1 °P (recipe based estimate)
Post Boil Gravity: 13.4 °P (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 168 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Wednesday January 12th 2022
13.4 °P
3.9 °P
5.1%
41.7
10.2
5.4
n/a
 
Brew Log History
0Temp
Target 15°C
11.7°PGravity
OG: 11.70°P
Attenuation: 0.00%
0ABV
Calories: 0.0 / 330ml
Carbs: 0.0 g / 330ml
1Days
Readings: 0

Aug 16, 2023 to Aug 16, 2023

Last Updated: 2 years ago from Brewlog
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,700 g German - Pilsner3700 g Pilsner 38 1.6 83.5%
600 g Weyermann - Abbey Malt600 g Abbey Malt 36.8 17 13.5%
50 g German - Carafa II50 g Carafa II - (late boil kettle addition) 32 425 1.1%
80 g German - Acidulated Malt80 g Acidulated Malt 27 3.4 1.8%
4,430 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15.3 First Wort 0 min 32.12 27.3%
40 g Saaz40 g Saaz Hops Pellet 4.7 Boil 10 min 9.54 72.7%
55 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 62 °C 60 min
Starting Mash Thickness: 4 L/kg
 
Yeast
BSI - A-38 Old German Ale
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
15 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Willich, 10-2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 19 55 48 101 2
Mash Chemistry and Brewing Water Calculator
 
Notes

Unbedingt die Hefe rehydrieren! https://hobbybrauer.de/forum/viewtopic.php?f=6&t=15784&hilit=rehydrieren#p245184

Maischverfahren nach Brücklmeier: 50 / 62 / 70°

idealer pH Wert Würze vor Kochen: 5,2

Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-08-28 07:25 UTC
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