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Pipenstein Altbier

Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)

Created: Thursday August 3rd 2023

ctrl ALT del

by Herr Braumeister

OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 40

Alt

by Iliff Avenue Brewhouse

OG: 1.052 FG: 1.011 ABV: 5.4% IBU: 38

Prussian Glory

by ZPalen

OG: 1.056 FG: 1.017 ABV: 5.2% IBU: 42

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

38.0

SRM (morey):

12.4

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.75 lb	Weyermann - Pilsner6.75 lb Pilsner	36	1.5	63.7%
2.75 lb	Bestmalz - BEST Munich2.75 lb BEST Munich	37	6.3	25.9%
0.45 lb	Weyermann - Caramunich Type 10.45 lb Caramunich Type 1	33.5	35	4.2%
0.15 lb	German - Carafa II0.15 lb Carafa II	32	425	1.4%
0.50 lb	Weyermann - Melanoidin0.5 lb Melanoidin	34.5	27	4.7%
10.60 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.23 oz	Spalt1.23 oz Spalt Hops	Pellet	5.7	First Wort	0 min	28.01	55.2%
0.50 oz	Spalt0.5 oz Spalt Hops	Pellet	5.7	Boil	20 min	6.27	22.4%
0.50 oz	Spalt0.5 oz Spalt Hops	Pellet	5.7	Boil	10 min	3.75	22.4%
2.23 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2.23 oz	Spalt (Pellet) 2.229999994899 oz Spalt (Pellet) Hops		38.03	100%
2.23 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.75 gal	Strike	122 °F	122 °F	15 min
	Temperature	122 °F	148 °F	30 min
	Temperature	148 °F	156 °F	30 min
	Temperature	156 °F	168 °F	10 min
Starting Mash Thickness: 1.8 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
2.30 ml	Lactic acid	Water Agt	Mash	0 min.
1 each	Whirlfloc	Water Agt	Boil	10 min.
4.40 g	Yeast Nutrient	Other	Boil	10 min.
2.30 ml	Lactic acid	Water Agt	Boil	0 min.

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 90 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.65 Volumes

Target Water Profile

Bells Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Aim for a mash ph of 5.25 and knock out ph of 4.99-5.0.
Mash Chemistry and Brewing Water Calculator

Notes

Step mash pulled from

https://thebeerjunkies.com/altbier/

Fermented at 60F. Pitched yeast at 58F.

Sparge until pre boil volume is reached

Used house yeast from McGuires Irish Pub and fermented at 60F. I believe Wyeast 1007 would get you very close to the house yeast results. This beer was reviewed on the Brulosophy Avg Bru podcast receiving high praise from Marshall and crew! Here is the review. It starts about 1hr 52min in and is the "duct tape" beer.

https://www.iheart.com/podcast/263-the-brulosophy-podcast-70186168/episode/episode-307-avgbru-reviews-7-127036173/

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-08-30 12:20 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

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