Ralf Hutter Dusseldorf Altbier - Beer Recipe - Brewer's Friend

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Ralf Hutter Dusseldorf Altbier

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26.25 liters
Post Boil Size: 24.25 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewing Classic Styles
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Sunday December 20th 2020
1.046
1.008
4.9%
39.1
15.5
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Weyermann - Bohemian Pilsner Malt3.2 kg Bohemian Pilsner Malt 36.8 2.06 70.2%
500 g Munich - Light 10L500 g Munich - Light 10L 33 10 11%
60 g German - Carafa III60 g Carafa III 32 535 1.3%
450 g GB - Aromatic Malt450 g Aromatic Malt 35 38.03 9.9%
350 g United Kingdom - Crystal 45L350 g Crystal 45L 34 45 7.7%
4,560 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
26 g Magnum26 g Magnum Hops Pellet 10.7 Boil 60 min 36.09 54.2%
22 g Hallertau Hersbrucker22 g Hallertau Hersbrucker Hops Pellet 2.1 Boil 15 min 2.97 45.8%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.63 Volumes
 
Target Water Profile
Essex & Suffolk Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Strike 68 °C 67 °C 60 min
13 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 18.2
Mash volume with grains 21.2
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 14.2 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 26.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 21 L) 24.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.3 L) 21
Total: 31.7  
Equipment Profile Used: System Default
 
Notes

Ferment cool - 16-18C
Lager for at least four weeks before serving

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  • Last Updated: 2021-03-13 16:01 UTC