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Altbier-Tabarnak 2e essaie

Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Vincent M
Calories: 173 calories (Per 330ml)
Carbs: 20 g (Per 330ml)

Created: Monday December 21st 2015

Original Gravity:

1.056

Final Gravity:

1.017

ABV (standard):

5.1%

IBU (tinseth):

42.2

SRM (morey):

12.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Belgian - Munich3.5 kg Munich	38	6	85.1%
0.09 kg	United Kingdom - Pale Chocolate0.09 kg Pale Chocolate	33	207	2.2%
0.23 kg	German - CaraRed0.225 kg CaraRed	34	20	5.5%
0.30 kg	German - Melanoidin0.3 kg Melanoidin	37	25	7.3%
4.12 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Magnum10 g Magnum Hops	Pellet	12.7	Boil	60 min	18.24	9.3%
7 g	hallertau Blanc7 g hallertau Blanc Hops	Pellet	9.3	Boil	20 min	5.66	6.5%
10 g	hallertau Blanc10 g hallertau Blanc Hops	Pellet	9.3	Boil	20 min	8.09	9.3%
8 g	perle8 g perle Hops	Pellet	6.7	Boil	20 min	4.66	7.4%
15 g	hallertau Blanc15 g hallertau Blanc Hops	Pellet	9.3	Boil	5 min	3.99	13.9%
8 g	perle8 g perle Hops	Pellet	6.7	Boil	5 min	1.53	7.4%
20 g	hallertau Blanc20 g hallertau Blanc Hops	Pellet	9.3	Dry Hop	5 days		18.5%
30 g	Spalt30 g Spalt Hops	Pellet	4.5	Dry Hop	5 days		27.8%
108 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Magnum (Pellet) 10 g Magnum (Pellet) Hops	18.24	9.3%
52 g	hallertau Blanc (Pellet) 52 g hallertau Blanc (Pellet) Hops	17.74	48.2%
16 g	perle (Pellet) 16 g perle (Pellet) Hops	6.19	14.8%
30 g	Spalt (Pellet) 30 g Spalt (Pellet) Hops		27.8%
108 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
17 L	Infusion	--	67 °C	30 min
17 L	Infusion	--	78 °C	5 min
5.5 L	Sparge	--	78 °C	5 min
	--	--	65 °C	20 min
Starting Mash Thickness: 4.14 L/kg

Yeast

Mangrove Jack - US West Coast Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	68%	Flocculation:	High
Optimum Temp:	15 - 23 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220
ACIDIFICATION DE L'EAU Dans le mout Sel 5 g epsom salt + 6 ml de AMS Prise de ph 5.5 + 3 ml dans le mout prise de ph 5.4 Dans le sparge 5ml d AMS
Mash Chemistry and Brewing Water Calculator

Notes

TEMPERATURE

T l'eau à l'empatage : 69 oC
T de l'eau avec malt concassé : 66 oC

Empatâge à 67 oC pour 50 min descendu jusqu'à 65,6 oC

DENSITÉ

OG avant ébullition
1.054... (efficacité de l'installation sous-évaluée)

après ébullition 1.061

ajout de 1.5 L d'eau pour diminuer l'OG

Oxygénation 1min 30 sec

ENSEMENCEMENT

2 sachets de Safale US-05
la fermentation n'avait pas démarée après 24h.

Réensemencement avec deux sachets de US West Coast Mangrove Jack

Prochain brassin utiliser de la levure Nottingham de Danistar

Embouteillage

Ajout de bouillon de 10 g de Hallertau Blanc dans 500 ml pendant 20 min pour ajouter 5-10 IBU

Plus ajout de d'un thé houblonné
20 g de sucre 500 ml d'eau bouillie
infusion 30 min sur bord de fenêtre

FG 1,016-1,018

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-01-15 16:36 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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