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aka - Tom's Beer

173 calories 15.7 g 12 oz
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Beer Stats
Method: All Grain
Style: North German Altbier
Boil Time: 90 min
Batch Size: 6.75 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Jay Avrett
Calories: 173 calories (Per 12oz)
Carbs: 15.7 g (Per 12oz)
Created: Sunday September 27th 2020
1.053
1.010
5.7%
35.8
16.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pilsner7 lb Pilsner 36 1.5 45.2%
5.67 lb Weyermann - Munich Type I5.667 lb Munich Type I 38 6 36.6%
1.67 lb Bestmalz - BEST Vienna1.667 lb BEST Vienna 37 3.8 10.8%
11 oz Briess - Caramel Malt - 80L11 oz Caramel Malt - 80L 35 80 4.4%
3.40 oz Bairds - Chocolate Malt3.4 oz Chocolate Malt 31 500 1.4%
4 oz Aromatic Malt4 oz Aromatic Malt 35 20 1.6%
15.48 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - German Tettnang2 oz German Tettnang Hops Pellet 4.6 Boil 60 min 27.15 40%
0.50 oz Yakima Chief Hops - German Tettnang0.5 oz German Tettnang Hops Pellet 4.6 Boil 15 min 3.37 10%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 1 Boil 15 min 1.46 20%
1.50 oz Yakima Chief Hops - German Tettnang1.5 oz German Tettnang Hops Pellet 4.6 Whirlpool 0 min 3.83 30%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
0.75 g Gypsum Water Agt Mash 1 hr.
3.20 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - German Ale 1007
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.9 psi       Temp: 40 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Steeping 163 °F 152 °F 90 min
3 gal Batch Sparge 180 °F 160 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.81 23.2  
Mash volume with grains (equipment estimates 6.24 g | 25 qt) 7.05 28.2  
Grain absorption losses -1.94 -7.7  
Remaining sparge water volume (equipment estimates 4.76 g | 19 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.38 g | 33.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 6 24  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Top off amount 0.81 3.2  
Going into fermentor 6.75 27  
Total: 10.19 40.7
Equipment Profile Used: System Default
 
Notes

Fermented very quickly at 65℉, move to secondary after 6 days. At
day 7 started the cold crash, added gelatin mixture 1/2tsp w/ 1 cup of pre-boiled water cooled to 150℉ for mixing in gelatin, then slowly stirred into beer (5 gal).

Dropped temperature to 35-38℉.

Gelatin and cold crash really helped pull more solids from the beer, and the clarity improved greatly. Continued to lager...but will age more.

Day 14, kegged.

Beer looked very clear at kegging date, and the following day took samples for tasting. Actually, a couple of samples for tasting...LOL. Not fully carbed up, but oh so good.

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  • Last Updated: 2020-10-10 13:53 UTC