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Brunhilda Brau - Dusseldorf Alt

Method: Partial Mash
Style: Munich Dunkel
Boil Time: 90 min
Batch Size: 5 gallons (ending kettle volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Seven Barrel Brewery Brewer's Handbook
Calories: 176 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)

Created: Monday March 2nd 2015

Original Gravity:

1.053

Final Gravity:

1.016

ABV (standard):

4.8%

IBU (tinseth):

9.8

SRM (morey):

14.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.75 lb	German - Pale Ale2.75 lb Pale Ale	39	2.3	35.3%
1 lb	German - Munich Dark1 lb Munich Dark	37	15.5	12.8%
0.25 lb	German - Wheat Malt0.25 lb Wheat Malt	37	2	3.2%
0.25 lb	United Kingdom - Dark Crystal 80L0.25 lb Dark Crystal 80L	33	80	3.2%
0.25 lb	American - Roasted Barley0.25 lb Roasted Barley	33	300	3.2%
3.30 lb	Dry Malt Extract - Light3.3 lb Dry Malt Extract - Light - (late boil kettle addition)	42	4	42.3%
7.80 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.09 oz	Spalt0.0935 oz Spalt Hops	Pellet	4.5	Boil	90 min	1.25	8.5%
0.44 oz	Spalt0.436 oz Spalt Hops	Pellet	4.5	Boil	45 min	5	39.8%
0.57 oz	Spalt0.565 oz Spalt Hops	Pellet	4.5	Boil	15 min	3.5	51.6%
1.09 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.09 oz	Spalt (Pellet) 1.0944999974964 oz Spalt (Pellet) Hops		9.75	99.9%
1.09 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6 qt		Infusion	--	150 °F	60 min
6 qt		Sparge	--	172 °F	5 min
10.666 qt	liquor	--	--	165 °F	5 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	irish moss		Fining	Boil	15 min.

Yeast

Wyeast - European Ale 1338

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	High
Optimum Temp:	62 - 72 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 496 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: corn sugar Amount: 0.75-0.875 cup

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	12	45	82	65	223
Soft = 1.5tsp gypsum & 0.5tsp salt Moderate sulfate = 0.5tsp gypsum & 0.5tsp salt Moderate carbonate = 0.5tsp gypsum & 0.5tsp salt High sulfate = acidify below pH 7.2 High carbonate = boil & acidify below pH 7.2
Mash Chemistry and Brewing Water Calculator

Notes

Mash in to 150°F with 6 qts of liquor at 165°F. Cover and hold for 1 hour. Sparge with 6 qts liquor at 172°F. Top up kettle with 10.6 qts 165°F liquor. Add extract and bring to a boil.

Kettle schedule per above add last Spalt and Irish moss at 75 minutes into boil. Kettle knockout at 90 min.

Cool and pitch yeast.

Ferment at 60-68°F. Transfer to secondary after 4-8 days. Condition at 35-55°F for 3-6 weeks.

Prime with 3/4-7/8 cup corn sugar and bottle condition for 2 months < 60°F.

Last Updated and Sharing

1,416

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Brews

Public: Yup, Shared
Last Updated: 2015-03-02 21:24 UTC

System Default

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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