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Sticke Alt

Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.12 liters
Post Boil Size: 26.28 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Dirk L Pletcher
Hop Utilization: 97%
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Monday November 4th 2024

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

48.3

SRM (morey):

27.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.40 kg	Rahr - Standard 2-Row2.4 kg Standard 2-Row	36.8	1.8	45.8%
1.20 kg	Briess - Aromatic Munich Malt 20L1.2 kg Aromatic Munich Malt 20L	35.4	20	22.9%
0.20 kg	Viking - Caramel 1000.2 kg Caramel 100 - (late mash tun addition)	35	50.8	3.8%
0.20 kg	Viking - Caramel 3000.2 kg Caramel 300 - (late mash tun addition)	35	152.4	3.8%
0.11 kg	Weyermann - Carafa III0.11 kg Carafa III - (late mash tun addition)	32	525	2.1%
1.13 kg	Bairds - British Crystal 50/60L1.13 kg British Crystal 50/60L - (late mash tun addition)	35	55	21.6%
5.24 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
138.06 g	Hallertau Mittelfruh138.062 g Hallertau Mittelfruh Hops	Pellet	2.3	Boil	90 min	44.17	61.9%
28.35 g	Yakima Valley Hops - Perle28.35 g Perle Hops	Pellet	5.7	Boil at 100 °C	1 min	0.91	12.7%
56.70 g	Spalt56.7 g Spalt Hops	Pellet	4.3	Whirlpool at 80 °C	15 min	3.18	25.4%
223.11 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
138.06 g	Hallertau Mittelfruh (Pellet)	44.17	61.9%
28.35 g	Yakima Valley Hops - Perle (Pellet) 28.35 g Perle (Pellet) Hops	0.91	12.7%
56.70 g	Spalt (Pellet) 56.7 g Spalt (Pellet) Hops	3.18	25.4%
223.11 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 L	Strike	50 °C	50 °C	30 min
	Temperature	64 °C	64 °C	15 min
	Temperature	69 °C	69 °C	15 min
10 L	Sparge	77 °C	77 °C	15 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
3.50 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Magnesium Chloride	Water Agt	Mash	1 hr.
4.50 g	Baking Soda	Water Agt	Mash	1 hr.
3 g	Slaked Lime	Water Agt	Mash	1 hr.
5 g	Citric acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	13 - 20 °C	Starter:	Yes
Fermentation Temp:	13 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 102 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.57 bar Temp: 3 °C CO₂ Level: 2.25 Volumes

Target Water Profile

RO + SMB

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

Notes

Starter Size (L) 3
Gravity (1.xxx) 1.037
Growth Model and Aeration: Braukaiser - Stir Plate
DME Required: 10.4 oz, 295.6 g
Growth Rate: 1.4
Intial Cells Per Extract (B/g): 0.34
Ending Cell Count: 514 billion cells
Resulting Pitch Rate: 1.77M cells / mL / °P
Starter meets desired pitching rate!

Grains treated with 2% of 25 ppm (SMB)Sodium Metabisulfite (aq)

Diacetyl rest at 75 % attenuation, 60 F for 2 days or until no change in specific gravity for 2 days.
Cool to 38 F over 2 days, rest additional 2 days, then closed transfer to keg, lager for 14-30 days at 35 F

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-12-27 00:09 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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