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Voss Sticke Alt

200 calories 18.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Altbier
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4.6 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Ben K.
Hop Utilization: 88%
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Wednesday November 18th 2020
1.061
1.012
6.4%
36.5
14.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Mecca Grade - Lamonta (American Pale)3 lb Lamonta (American Pale) 37 3 34.7%
1.75 lb Mecca Grade - Metolius [Munich Style]1.75 lb Metolius [Munich Style] 35 8.7 20.2%
1.75 lb Mecca Grade - Vanora (Vienna-style)1.75 lb Vanora (Vienna-style) 36 7.2 20.2%
1.50 lb Gambrinus - Pilsner Malt1.5 lb Pilsner Malt 37.3 1.5 17.3%
0.35 lb Belgian - CaraMunich0.35 lb CaraMunich 33 50 4%
0.15 lb Muntons - Dark Crystal0.15 lb Dark Crystal 33 150 1.7%
0.15 lb Crisp Malting - Pale Chocolate0.15 lb Pale Chocolate 32.7 220 1.7%
8.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.6 Boil 60 min 10.34 27.8%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.6 Boil 5 min 2.06 27.8%
20 g Loral20 g Loral Hops Pellet 10.5 Boil 5 min 6.01 27.8%
12 g Loral12 g Loral Hops Pellet 10.5 Boil 60 min 18.09 16.7%
72 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.60 tsp Gypsum Water Agt Mash 1 hr.
0.60 tsp Baking Soda Water Agt Mash 1 hr.
5 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.69 psi       Temp: 34 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 6 55 86 71 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 154 °F 154 °F 6 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.93 g | 27.7 qt) 5.93 23.7  
Mash volume with grains (equipment estimates 7.62 g | 30.5 qt) 6.62 26.5  
Grain absorption losses -1.08 -4.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.6 g | 22.4 qt) 4.6 18.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 5.93 23.7
Equipment Profile Used: System Default
"Voss Sticke Alt" Altbier beer recipe by Ben K.. BIAB, ABV 6.37%, IBU 36.49, SRM 14.68, Fermentables: (Lamonta (American Pale), Metolius [Munich Style], Vanora (Vienna-style), Pilsner Malt, CaraMunich, Dark Crystal, Pale Chocolate) Hops: (Hallertau Mittelfruh, Loral) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2020-11-18 20:01 UTC