Alt

Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: marc
Calories: 140 calories (Per )
Carbs: 13.6 g (Per )

Created: Wednesday October 7th 2015

Original Gravity:

1.046

Final Gravity:

1.010

ABV (standard):

4.8%

IBU (tinseth):

49.8

EBC (ebcmorey):

27.1

Mash pH

n/a

Cost

n/a

Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2 kg	Belgian - Pilsner2 kg Pilsner	37	2.77	58%
1 kg	German - Dark Munich1 kg Dark Munich	36	25.19	29%
0.10 kg	United Kingdom - Crystal 50L0.1 kg Crystal 50L	34	131.93	2.9%
0.10 kg	Belgian - Aromatic0.1 kg Aromatic	33	99.91	2.9%
0.20 kg	Belgian - Caramel Pils0.2 kg Caramel Pils	34	19.85	5.8%
0.05 kg	Belgian - De-Bittered Black0.05 kg De-Bittered Black	34	1508.91	1.4%
3.45 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
70 g	Saaz70 g Saaz Hops	Leaf/Whole	2.9	Boil	60 min	30.87	46.7%
70 g	Saaz70 g Saaz Hops	Leaf/Whole	2.9	First Wort	0 min	18.7	46.7%
10 g	Saaz10 g Saaz Hops	Leaf/Whole	2.9	Aroma	1 min	0.19	6.7%
150 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
150 g	Saaz (Leaf/Whole) 150 g Saaz (Leaf/Whole) Hops		49.76	100.1%
150 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 L	pH 5.7 with a few drops of lactic acid	Infusion	--	54 °C	30 min
6 L	added boiling water	Infusion	--	66 °C	30 min
		Decoction	--	72 °C	45 min
Starting Mash Thickness: 3 L/kg

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (custom):	93%	Flocculation:	Low
Optimum Temp:	13 - 20 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Tilburg, NB, The Netherlands

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
65	7	9	16	17	213
Mash Chemistry and Brewing Water Calculator

Notes

I generally hit the high attenuation end with Wyeast if I mash at 66 Deg (and even more for a cool beta rest). But here?

The BJCP style guide specifies an original gravity of 1.046-1.054 and final gravity of 1.010-1.015. I normally get 1.046->1.010, =79% for Alt. But to get that FG correctly predicted I need to set 93% custom attenuation?

BU/GU is 1 but about 25% from first wort Saaz, so that's perfectly drinkable.

View Count: 828
Brew Count: 1
Last Updated: 2015-10-08 13:15 UTC

View the recipe at Brewer's Friend
Includes tools for copying, scaling, printing, generating labels, calculating water requirements, BeerXML, and more!