Schumacher Altbier Klone - Beer Recipe - Brewer's Friend

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Schumacher Altbier Klone

147 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Monday November 7th 2022
1.048
1.012
4.8%
36.9
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Weyermann - Munich Type I1500 g Munich Type I 38 6 57.7%
800 g Weyermann - Vienna Malt800 g Vienna Malt 37 3.5 30.8%
300 g Weyermann - Caramunich Type 1300 g Caramunich Type 1 33.5 35 11.5%
2,600 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 5 Boil 60 min 21.56 45.2%
12 g Tettnanger12 g Tettnanger Hops Pellet 5 Boil 30 min 14.2 38.7%
5 g Tettnanger5 g Tettnanger Hops Pellet 4.5 Whirlpool 0 min 1.13 16.1%
31 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 73.2 g       Temp: 20 °C       CO2 Level: 2.25 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 9.5
Mash volume with grains 11.2
Grain absorption losses -2.6
Remaining sparge water volume (equipment estimates 9.9 L) 11
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.9 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 10
Hops absorption losses (whirlpool, hop stand) -0
Going into fermentor 10
Total: 20.5  
Equipment Profile Used: System Default
 
Notes

Müncher Type I, Wiener Malz und Cara München zu geben
Einmaischen 38°C für 30 min.
1 Rast: 57°C für 10 min.
Decoction: 1 liter für 15 min. @ 66°C & 20 min @ 100°C.
2 Rast: 63°C für 60 min.
Decoction: 1 liter für 10 min.
3 Rast: 73°C für 20 min.
Abmaischen: 78°C

Würzekochzeit: 60 min

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  • Last Updated: 2023-03-23 19:40 UTC