View Recipe

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

Alt Betting Strategy

Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 64 gallons (fermentor volume)
Pre Boil Size: 66.5 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.535 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)

Created: Wednesday November 13th 2019

Original Gravity:

1.051

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

27.1

SRM (morey):

15.5

Mash pH

5.4

Cost $

4.32

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

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
80 lb	German - Pilsner80 lb Pilsner		38	1.6	62.5%
4 lb	German - Acidulated Malt4 lb Acidulated Malt	$ 1.08 / lb $ 4.32	27	3.4	3.1%
40 lb	Briess - Bonlander Munich Malt 10L40 lb Bonlander Munich Malt 10L		35.9	10	31.3%
4 lb	Briess - Chocolate4 lb Chocolate		25	350	3.1%
128 lbs / $ 4.32

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 oz	Domestic Hallertau (3.9 AA)14 oz Domestic Hallertau (3.9 AA) Hops	Pellet	3.9	Boil	90 min	17.45	53.8%
12 oz	Saaz (3.5 AA) / 13 Ounces	Pellet	3.5	Boil	30 min	9.64	46.2%
26 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
14 oz	Domestic Hallertau (3.9 AA) (Pellet)	17.45	53.8%
12 oz	Saaz (3.5 AA) / 13 Ounces (Pellet)	9.64	46.2%
26 oz / $ 0.00

Yeast

White Labs - German Lager Yeast WLP830

Amount:	12 Each	Cost:
Attenuation (avg):	76.5%	Flocculation:	Medium
Optimum Temp:	50 - 55 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1070 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.47 Volumes

Target Water Profile

Balanced Profile

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

Notes

Mash at 152°F (67°C) and boil as usual. Fermentation is the trickier part. How cold do you go? I have my answer, but you’re going to need to work this one out for yourself. I say that because you want a low level of ester formation, but that’s it. The yeast will help—1007 is pretty restrained and clean, and I’ve even treated it like a lager yeast with good results—but you’ll still need to find that sweet spot for your pitch rate, oxygen levels, and thermometer quirks. Start at 60°F (16°C) and adjust from there. Too much fruit? Reduce temperature. No ester at all? Increase temperature. But 60°F (16°C) will get you in the ballpark. Once you know your temperature, give it lots of time to ferment off completely—I leave mine for 3 weeks. The yeast cells will work a bit more slowly at that temperature, and you don’t want to rush them.

Bootleg Brulosophy Blend

Last Updated and Sharing

499

Views

Brews

Public: Yup, Shared
Last Updated: 2022-05-16 12:00 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!