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Adambier

Method: BIAB
Style: Düsseldorf Altbier
Boil Time: 75 min
Batch Size: 1.85 gallons (ending kettle volume)
Pre Boil Size: 2.6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Fats Schindee
Calories: 257 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)

Created: Tuesday November 10th 2015

Original Gravity:

1.078

Final Gravity:

1.014

ABV (standard):

8.4%

IBU (tinseth):

34.9

SRM (morey):

14.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.75 lb	German - Munich Light3.75 lb Munich Light	37	6	62.5%
1.25 lb	German - Pilsner1.25 lb Pilsner	38	1.6	20.8%
4 oz	American - White Wheat4 oz White Wheat	40	2.8	4.2%
4 oz	German - Smoked Malt4 oz Smoked Malt	37	3	4.2%
3 oz	Belgian - Special B3 oz Special B	34	115	3.1%
3 oz	German - Melanoidin3 oz Melanoidin	37	25	3.1%
2 oz	German - Acidulated Malt2 oz Acidulated Malt	27	3.4	2.1%
96 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.13 oz	Magnum0.13 oz Magnum Hops	Pellet	14.6	Boil	60 min	18.55	14.8%
0.75 oz	Spalt0.75 oz Spalt Hops	Pellet	4.5	Boil	15 min	16.37	85.2%
0.88 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.13 oz	Magnum (Pellet)	18.55	14.8%
0.75 oz	Spalt (Pellet)	16.37	85.2%
0.88 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 qt	BIAB no sparge	Infusion	--	149 °F	45 min
	Direct fire step infusion	Infusion	--	162 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Fining	Boil	5 min.
2.20 g	Calcium Chloride	Water Agt	Mash	1 hr.
2.80 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Baking Soda	Water Agt	Mash	1 hr.

Yeast

Wyeast - Kölsch 2565

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	56 - 70 °F	Starter:	Yes
Fermentation Temp:	60 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 165 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn sugar CO₂ Level: 2.0 Volumes

Target Water Profile

userwaterprofile-3268

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

Notes

Can use altbier yeast (WLP 036) also, but Kölsch (Wyeast 2565 or WLP029) is more attenuative (or also a Belgian Abbey strain, or WLP 810 SF Lager). Could also add some oak cubes for a wood-aged version. Lager for 1-2 months.

No subcategory for this historical style, so I just entered under Düsseldorf Altbier, since this is a similar (but bigger and more complex - smoke and maybe slight sour) beer from Düsseldorf.

Vital Statistics:
OG: 1.074–1.110
FG: 1.015 – 1.030
IBUs: 30 - 40
SRM: 11 - 14
ABV: 9 - 10%
(Copied from Ozapft Is! Homebrew comp guidelines)

Last Updated and Sharing

1,313

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Brews

Public: Yup, Shared
Last Updated: 2018-08-30 02:57 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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