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1 Gal Düsseldorfer Altbier

Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.03 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)

Created: Friday August 3rd 2018

Original Gravity:

1.048

Final Gravity:

1.012

ABV (standard):

4.8%

IBU (tinseth):

37.1

SRM (morey):

17.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.56 lb	German - Pilsner0.56 lb Pilsner	38	1.6	22.4%
1.38 lb	Munich - Light 10L1.38 lb Munich - Light 10L	33	10	55.1%
0.50 lb	Weyermann - CaraRed0.5 lb CaraRed	35	19.3	20%
1 oz	Weyermann - Carafa I1 oz Carafa I	32	340	2.5%
2.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
13.25 g	Spalt13.25 g Spalt Hops	Pellet	4.5	Boil	60 min	30.46	62.4%
8 g	Spalt (4.5 AA)8 g Spalt (4.5 AA) Hops	Pellet	4.5	Boil	10 min	6.67	37.6%
21.25 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
13.25 g	Spalt (Pellet) 13.25 g Spalt (Pellet) Hops	30.46	62.4%
8 g	Spalt (4.5 AA) (Pellet) 8 g Spalt (4.5 AA) (Pellet) Hops	6.67	37.6%
21.25 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.1 gal	Strike temp 135 degrees	Infusion	--	144 °F	45 min
	Increase using RIMS	Temperature	144 °F	158 °F	30 min
	Mash-Out	Temperature	158 °F	170 °F	10 min
1.375 gal	Add, stir, recirculate	Batch Sparge	171 °F	171 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.25 each	Whirlfloc Tab	Fining	Boil	15 min.
0.30 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.20 g	Epsom Salt	Water Agt	Mash	1 hr.
0.30 g	Gypsum	Water Agt	Mash	1 hr.
0.73 ml	Lactic acid	Water Agt	Mash	1 hr.
0.50 g	Yeast Nutrient	Other	Boil	10 min.
1.60 g	Chalk	Water Agt	Mash	1 hr.
1.10 g	Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	4 Grams	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	Yes
Fermentation Temp:	60 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 42 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 10.2 psi Temp: 34 °F CO₂ Level: 2.6 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	12	45	82	65	223
Targeting Dortmund (Decarbonated) profile
Mash Chemistry and Brewing Water Calculator

Notes

Revised according to Horst Dornbusch.

Boil as indicated above. Whirlpool until temp reaches 180 degrees, then chill to pitch temp (low 60 degree range).

Ferment at 60 degrees. When Gravity drops below 1.02, let temp rise to 70 degrees for diacetyl rest. Reduce temp to 60 degrees for five days (two weeks total fermentation), keg, then lager under some pressure for 3 weeks.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2024-11-18 20:47 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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