View Recipe

Recipe Tools ▼
- Brew!
- Copy
- Label Generator
- Quick Water Requirements
- Add To
  Shopping List
Export ▼
- Embed
- Text
- HTML
- BeerXML
Print

Alt Rick Altbier

Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rick Gilbert
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)

Created: Tuesday June 16th 2015

Original Gravity:

1.050

Final Gravity:

1.011

ABV (standard):

5.1%

IBU (tinseth):

39.8

SRM (morey):

7.0

Mash pH

n/a

Cost $

n/a

Want no ads? Go Premium and unlock all our brewing tools!

Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.80 kg	German - Munich Light3.8 kg Munich Light	37	6	75.1%
1 kg	German - Pilsner1 kg Pilsner	38	1.6	19.8%
0.26 kg	United Kingdom - Wheat0.26 kg Wheat	37	2	5.1%
5.06 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
68 g	Halertau Mf68 g Halertau Mf Hops	Pellet	2.9	Boil	60 min	24.38	59.6%
13 g	Norther Brewer13 g Norther Brewer Hops	Pellet	9.6	Boil	60 min	15.43	11.4%
33 g	Halertau Mf33 g Halertau Mf Hops	Pellet	2.9	Boil	0 min		28.9%
114 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
101 g	Halertau Mf (Pellet) 101 g Halertau Mf (Pellet) Hops	24.38	88.5%
13 g	Norther Brewer (Pellet) 13 g Norther Brewer (Pellet) Hops	15.43	11.4%
114 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L	Protien Rest	Infusion	--	50 °C	30 min
5 L	Beta Rest	Infusion	--	64 °C	30 min
5 L	Alpha Rest Herms running	Infusion	--	69 °C	30 min
40 L	Flood Sparge	Sparge	--	76 °C	20 min
Starting Mash Thickness: 2 L/kg

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	13 - 20 °C	Starter:	Yes
Fermentation Temp:	16 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	12	45	82	65	223
6g Gypsum, 5g Calcium Chloride, 3g Baking Soda Target mash PH 5.40 add 3.1g citric acid
Mash Chemistry and Brewing Water Calculator

Notes

Use a 2 step starter to get from 34B to 400B yeast cells to pitch
1L with 114g DME, 3L more with 342g DME

Ferment low at 16c
After Gravity 1.014 rack to 2nd fermenter and drop temp 1c per day for 12 more days. Add gelatine after a week in 2nd fermentor
Rack to keg and lager for 2 more weeks low carb pressure .85 atmos. Bottle with 24g dextrose for 4.5L

Could use all Munich malt but have added pilsner malt for a drier taste, the wheat malt for a creamier head. Boil for 30-50 mins before adding hops to get a little more colour than predicted

Didn't have any Spalt handy so used Hallertau Mf instead. The Northern brewer is to get IBU's up without too much hop material in boil

Last Updated and Sharing

1,324

Views

Brews

Public: Yup, Shared
Last Updated: 2015-06-18 04:38 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

Discussion about this recipe:

You must be logged in to add comments.

If you do not yet have an account, you may register here.

Want no ads? Go Premium and unlock all our brewing tools!