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SLY FOX ALTBIER

Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 82% (brew house)
Hop Utilization: 98%
Calories: 170 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)

Created: Monday February 12th 2024

Original Gravity:

1.052

Final Gravity:

1.009

ABV (standard):

5.6%

IBU (tinseth):

27.1

SRM (morey):

15.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Weyermann - Pilsner7 lb Pilsner	36	1.5	64%
2.50 lb	Weyermann - Munich Type I2.5 lb Munich Type I	38	6	22.9%
1.25 lb	Weyermann - Caramunich Type 31.25 lb Caramunich Type 3	34	57	11.4%
3 oz	Weyermann - Carafa III3 oz Carafa III	32	525	1.7%
10.94 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Spalt2 oz Spalt Hops	Pellet	3.8	Boil	60 min	24.37	48.1%
0.82 oz	Saaz0.82 oz Saaz Hops	Pellet	2.9	Boil	10 min	2.76	19.7%
1.34 oz	Saaz1.34 oz Saaz Hops	Pellet	2.9	Boil	0 min		32.2%
4.16 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Spalt (Pellet) 1.9999999954251 oz Spalt (Pellet) Hops	24.37	48.1%
2.16 oz	Saaz (Pellet) 2.1599999950592 oz Saaz (Pellet) Hops	2.76	51.9%
4.16 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21.88 qt		Infusion	160 °F	152 °F	60 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Type	Use	Time
5 tsp	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	90 min.
1 each	Whirlfloc	Fining	Boil	10 min.
6 tsp	BSG - Fermax Yeast Nutrient	Other	Boil	10 min.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 107 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

ADD CRUSHED GRAIN AND PH STBILIZER TO 5.47 GALLONS OF 160.4 DEGREE WATER FOR A 60 MINUTE STARCH CONVERSION REST.
ADD HEAT FOR 168 DEGREE MASH OUT.
SPARGE WITH 180 DEGREE WATER TO COLLECT 7.75 GALLONS OF WORT.
BOIL 60 MINUTES ADDING HOPS, WHIRLFLOCK TABLET, AND YEAST NUTRIENT ACCORDING TO SCHEDULE.
COOL TO 68 DEGREES AND PITCH YEAST.
AFTER 1 WEEK, TRANSFER TO SECONDARY AND COLD CONDITION FOR THREE WEEKS.
BOTTLE OR KEG.

Last Updated and Sharing

139

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Brews

Public: Yup, Shared
Last Updated: 2024-03-02 19:23 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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