Brew Log History
Target 65°F
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Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
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Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
3.5 |
Boil
|
90 min |
6.98 |
12.5% |
|
0.75 oz |
Domestic Hallertau0.75 oz Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
90 min |
11.67 |
18.8% |
|
0.75 oz |
Spalt0.75 oz Spalt Hops |
|
Pellet |
4.5 |
Boil
|
90 min |
13.47 |
18.8% |
|
0.50 oz |
Tettnanger0.5 oz Tettnanger Hops |
|
Pellet |
4.5 |
Boil
|
90 min |
8.98 |
12.5% |
|
0.50 oz |
Saaz0.5 oz Saaz Hops |
|
Pellet |
3.5 |
Boil
|
45 min |
5.99 |
12.5% |
|
0.25 oz |
Tettnanger0.25 oz Tettnanger Hops |
|
Pellet |
4.5 |
Boil
|
10 min |
1.52 |
6.3% |
|
0.25 oz |
Domestic Hallertau0.25 oz Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
1 min |
0.16 |
6.3% |
|
0.25 oz |
Tettnanger0.25 oz Tettnanger Hops |
|
Pellet |
4.5 |
Hopback
|
5 min |
1.61 |
6.3% |
|
0.25 oz |
Spalt0.25 oz Spalt Hops |
|
Pellet |
4.5 |
Hopback
|
5 min |
|
6.3% |
|
4 oz
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6 gal |
|
Temperature |
-- |
150 °F |
60 min |
|
|
Mashout |
Temperature |
-- |
168 °F |
10 min |
|
1.56 gal |
|
Sparge |
-- |
170 °F |
30 min |
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
5 tsp |
Fermax Yeast Nutrient
|
|
Water Agt |
Boil |
15 min. |
|
1.50 g |
Epsom Salt
|
|
Water Agt |
Mash |
1 hr. |
|
1.80 g |
Gypsum
|
|
Water Agt |
Mash |
1 hr. |
|
3.70 g |
Table Salt
|
|
Water Agt |
Mash |
1 hr. |
|
1 each |
Whirlfloc Tablet
|
|
Fining |
Boil |
15 min. |
Priming
|
Method: Forced CO2
CO2 Level: 3.1 Volumes |
Target Water Profile
Düsseldorf (Altbier)
Notes
Alt yeasts can be aggressive, be sure you leave plenty of headspace in your fermentor for the rising head of krauesen. Fermentation should be low and thorough. Shoot for a temperature range between 55° and 62°F and fermentation should be finished within 3 to 6 days. The fermentation should leave a clean beer with little residual sweetness.
After fermentation lager your beer for 4 to 8 weeks at around 40°F this will mellow the hop profile and smooth out any rough edges. It will also help with beer clarity. If you happened to ferment at a higher temperature lagering can help reduce some of the fruity esters inevitably produced.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2018-09-17 21:10 UTC
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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 $ |
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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