BlacksenStein Altbier OG - Beer Recipe - Brewer's Friend

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BlacksenStein Altbier OG

179 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: North German Altbier
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Pre Boil Size: 54.2 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: L
Calories: 179 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Friday September 4th 2020
1.058
1.015
5.7%
51.3
17.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.60 kg US - Pale 2-Row9.6 kg Pale 2-Row 37 1.8 69.8%
2.50 kg Munich2.5 kg Munich 37 6 18.2%
0.80 kg German - Abbey Malt0.8 kg Abbey Malt 33 17 5.8%
0.40 kg American - Victory0.4 kg Victory 34 28 2.9%
300 g Briess - Black Malt - 2-Row300 g Black Malt - 2-Row 25 500 2.2%
150 g German - Acidulated Malt150 g Acidulated Malt 27 3.4 1.1%
13.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Nugget2.5 oz Nugget Hops Pellet 14 Boil 60 min 48.66 55.6%
2 oz Yakima Chief Hops - Saaz2 oz Saaz Hops Pellet 3.5 Boil 7.15 min 2.66 44.4%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - G03 Dieter
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
16 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 172.5 g       Temp: 18 °C       CO2 Level: 1.7 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 3 3 75 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41.7 L Infusion -- 68 °C 85 min
33.6 L Batch Sparge -- 75 °C 30 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.34 L. Suggest reducing initial water volume to 45.4 L and adding 10.94 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.33 L. Suggest reducing initial water volume to 36.33 L and adding 4.93 L sparge/top-off. 41.3
Strike water volume at mash thickness of 3 L/kg 41.3
Mash volume with grains 50.3
Grain absorption losses -13.8
Remaining sparge water volume 27.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.3 L) 54.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 47.9 L) 50
Estimated amount in fermentor 50
Total: 68.9  
Equipment Profile Used: System Default
 
Notes

Our first attempt at a modified-to-taste version of our original Altbier recipe.

  • Fermentation temperature stable at 18°C

  • at the end of sparging, strike water not exceeding 168–170 °F (76–77 °C) is important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge.

  • since hop additions are mostly in pellet form, will need to whirlpool after cooling for ~45 minutes, then siphon the wort off the trub in the kettle.

  • At bottling, went with 1.6 vol CO2 for the Tartan yeast (scotch) since that yeast seems to like going crazy in bottles. measured for 1.8 vols CO2 for the altbier yeast. Tartan Yeast batch had an autosiphon equipment failure that resulted in additional undesired aeration of the beer right before bottling.
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  • Last Updated: 2020-11-30 00:22 UTC