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Obenauf (Extract)

Method: Extract
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.112 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Frosty Weasel Brewing
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)

Created: Wednesday February 11th 2015

Original Gravity:

1.067

Final Gravity:

1.017

ABV (standard):

6.6%

IBU (tinseth):

30.9

SRM (morey):

23.3

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Dry Malt Extract - Light6 lb Dry Malt Extract - Light	42	4	64.9%
2 lb	Liquid Malt Extract - Munich2 lb Liquid Malt Extract - Munich	35	8	21.6%
8 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
0.25 lb	German - Chocolate Wheat0.25 lb Chocolate Wheat	31	413	2.7%
0.50 lb	German - CaraMunich I0.5 lb CaraMunich I	34	39	5.4%
0.25 lb	German - Carafa II0.25 lb Carafa II	32	425	2.7%
0.25 lb	German - CaraAmber0.25 lb CaraAmber	34	23	2.7%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Spalt2 oz Spalt Hops	Pellet	4.5	Boil	60 min	19.57	57.1%
1.50 oz	Tettnanger1.5 oz Tettnanger Hops	Pellet	4.5	Boil	30 min	11.28	42.9%
3.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Spalt (Pellet) 1.9999999954251 oz Spalt (Pellet) Hops	19.57	57.1%
1.50 oz	Tettnanger (Pellet)	11.28	42.9%
3.50 oz / $ 0.00

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100

Notes

Heat 2 gallons of water to 170°F, and steep grains for 30 minutes. Use another .5 gallons of warm water to "sparge" the grains.

Stir in DME and LME and add enough water to bring the volume up to 3 gallons, and bring to a boil.

Once boil begins, add hops according to hopping schedule.

Cool the wort, and pour into fermenter with enough cold water to make 5.5 gallons.

Aerate and pitch yeast when temperature drops to 65°F. 2 slap packs is preferred.

Ferment at 65°-68° F for one week or until fermentation is complete. Age the beer in a secondary fermenter for one week at 65°F.

Carbonate to 1.5-2.5 volumes of CO2.

Last Updated and Sharing

1,134

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Brews

Public: Yup, Shared
Last Updated: 2016-12-11 16:55 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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Obenauf (Extract)

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