Alt Betting Strategy

168 calories 16.9 g
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Beer Stats
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 )
Carbs: 16.9 g (Per )
Created Wednesday November 13th 2019
1.051
1.012
5.1%
27.1
15.5
5.4
4.32
 
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 Cost 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 Ounces12 oz Saaz (3.5 AA) / 13 Ounces Hops Pellet 3.5 Boil 30 min 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

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Last Updated: 2022-05-16 12:00 UTC

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