Nue Alt - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Nue Alt

162 calories 18.1 g 16 oz
brewer logo
Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.38 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Hop Utilization: 99%
Calories: 162 calories (Per 16oz)
Carbs: 18.1 g (Per 16oz)
Created: Thursday April 6th 2023
1.049
1.014
4.6%
44.4
14.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Avangard - Pilsner3 lb Pilsner 37.3 1.7 29.3%
6 lb Avangard - Light Munich6 lb Light Munich 37 8 58.5%
1 lb Weyermann - Caramunich Type 11 lb Caramunich Type 1 33.5 35 9.8%
0.25 lb Weyermann - Carafa I0.25 lb Carafa I 32 340 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 28.08 20%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 20 min 10.2 40%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 10 min 6.11 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 1 hr.
0.75 tsp Baking Soda Water Agt Mash 1 hr.
0.75 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.93 psi       Temp: 32 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 7 52.8 92 67.2 120.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.57813 gal Strike 164 °F 122 °F 15 min
Temperature -- 147 °F 15 min
Temperature -- 162 °F 15 min
Mash Out Temperature -- 171 °F 15 min
6.08 gal Sparge -- 171 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.2 12.8  
Mash volume with grains 4.02 16.1  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 5.8 g | 23.2 qt) 5.71 22.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.47 g | 29.9 qt) 7.38 29.5  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Ingredients

5.5 lbs. (2.5 kg) German Munich I malt
2.33 lbs. (1.05 kg) continental Pilsner malt
2 lbs. (900 g) Weyermann Carared® malt (17 °L)
3.2 oz. (90 g) Weyermann Carafa® Special I malt (338 °L)
7.6 AAU Spalt hops (60 min.) (1.9 oz./53 g at 4% alpha acids)
4.4 AAU Spalt hops (10 min.) (1.1 oz./32 g at 4% alpha acids)
Wyeast 1007 (German Ale) or White Labs WLP036 (Düsseldorf Alt) or Safale K-97 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

This is a multi-step mash. Crush grains and mash in at 122 °F (50 °C). Rest 15 min. Raise the temperature to 147 °F (64 °C) and rest 15 minutes. Raise the temperature to 162 °F (72 °C) and rest 15 minutes. Raise the temperature for the mash-out to 171 °F (77 °C). Recirculate, then begin sparge.

Boil for 75 minutes, adding hops as indicated. Turn off heat and whirlpool 15 minutes. Heat-exchange to the mid-range of the temperature tolerance of the selected yeast strain. This range is often between 54 °F and 68 °F (12 °C and 20 °C). Ferment for about 7 days. At a gravity of roughly 1.014 to 1.017, raise the tank temperature for a 2-day diacetyl rest to approximately 66 °F (19 °C).

For a secondary fermentation, lower the temperature again to the yeast’s mid-range. After 5 additional days, purge the sedimented yeast and debris. Transfer the brew to a capped conditioning tank. Lager for 3 weeks at about 36 °F to 25 °F (2 °C to -4 °C). Adjust the carbonation to approximately 2.2 to 2.6 volumes of CO2. Package filtered or unfiltered.

Last Updated and Sharing
 
89
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-02-16 02:19 UTC