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Dusseldorf Altbier

173 calories 20.1 g 16 oz
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Beer Stats
Method: BIAB
Style: Altbier
Boil Time: 80 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.94 gallons
Post Boil Size: 5.53 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 97.7952%
Calories: 173 calories (Per 16oz)
Carbs: 20.1 g (Per 16oz)
Created: Wednesday May 28th 2025
1.052
1.016
4.8%
38.9
11.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Viking - 2-row Xtra Pale Europe5 lb 2-row Xtra Pale Europe 36.8 1.7 44.9%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 18%
0.50 lb Weyermann - Vienna Malt0.5 lb Vienna Malt $ 0.00 / lb
$ 0.00 		37 3.5 4.5%
0.50 lb Briess - Caramel Malt - 40L0.5 lb Caramel Malt - 40L 35.4 40 4.5%
2 oz Bairds - Chocolate Malt2 oz Chocolate Malt $ 0.00 / lb
$ 0.00 		31 500 1.1%
3 lb Briess - Brewers Malt 2-Row3 lb Brewers Malt 2-Row 37 1.8 27%
11.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Artisan - Magnum (11.9 AA)0.8 oz Artisan - Magnum (11.9 AA) Hops Pellet 11.9 Boil at 212 °F 60 min 34.66 34.8%
0.50 oz Artisan - Saaz (Czech)0.5 oz Saaz (Czech) Hops Pellet 3.8 Boil at 212 °F 20 min 4.19 21.7%
1 oz Artisan - Mt Hood (3.5 AA)1 oz Artisan - Mt Hood (3.5 AA) Hops Pellet 3.8 Boil at 212 °F 0 min 43.5%
2.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.51 ml Lactic acid Water Agt Mash 1 hr.
2.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.10 g Epsom Salt Water Agt Mash 1 hr.
2.70 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.25 psi       Temp: 38 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 20 60 60 26
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.32 gal Infusion 153 °F 153 °F 80 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.23 g | 36.9 qt) 8.58 34.3  
Mash volume with grains (equipment estimates 10.12 g | 40.5 qt) 9.47 37.9  
Grain absorption losses -1.39 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.3 qt) 6.94 27.8  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.53 22.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.53 g | 22.1 qt) 5.5 22  
Total: 8.58 34.3
Equipment Profile Used: System Default
"Dusseldorf Altbier" Altbier beer recipe by jderekj7. BIAB, ABV 4.79%, IBU 38.85, SRM 11.66, Fermentables: (2-row Xtra Pale Europe, Munich Type I, Vienna Malt, Caramel Malt - 40L, Chocolate Malt, Brewers Malt 2-Row) Hops: (Artisan - Magnum (11.9 AA), Saaz (Czech), Artisan - Mt Hood (3.5 AA)) Other: (Lactic acid, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2025-06-18 02:41 UTC