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Altbier

179 calories 18.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Altbier
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.95 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Toby Saltzman
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Tuesday July 22nd 2025
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Altbier

by kakent

OG: 1.055 FG: 1.010 ABV: 5.9% IBU: 31

1.054
1.014
5.3%
37.1
15.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pilsner7 lb Pilsner 36 1.5 64.4%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 18.4%
10 oz Weyermann - Munich Type II (Dark)10 oz Munich Type II (Dark) 37 10 5.7%
10 oz Briess - Aromatic Munich Malt 20L10 oz Aromatic Munich Malt 20L 35.4 20 5.7%
7 oz Weyermann - Caramunich Type 37 oz Caramunich Type 3 34 57 4%
3 oz American - Midnight Wheat Malt3 oz Midnight Wheat Malt - (late mash tun addition) 33 550 1.7%
174 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 3.3 Boil 60 min 24.45 40%
1 oz Spalt1 oz Spalt Hops Pellet 2.1 Boil 20 min 4.71 20%
1 oz Spalt1 oz Spalt Hops Pellet 2.1 Boil 10 min 2.82 20%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.3 Boil 20 min 5.16 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.20 oz Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.15 oz Epsom Salt Water Agt Mash 1 hr.
0.20 oz Gypsum Water Agt Mash 1 hr.
0.20 oz Baking Soda Water Agt Mash 1 hr.
40 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Campden Tablets Water Agt Mash 0 min.
0.50 tsp Fermaid O Other Boil 0 min.
2 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
62.1 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.3 oz       Temp: 68 °F       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Dough-In Strike 102 °F 99 °F --
Slow Rinse while recirculating and stirring Temperature 99 °F 133 °F 30 min
Slow Rinse while recirculating and stirring Temperature 133 °F 142 °F 50 min
Slow Rinse while recirculating and stirring Temperature 142 °F 154 °F 40 min
Slow-Rise to Mash-Out then raise & rinse bag Vorlauf 154 °F 169 °F 20 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.17 g | 36.7 qt) 8.56 34.2  
Mash volume with grains (equipment estimates 10.04 g | 40.2 qt) 9.43 37.7  
Grain absorption losses -1.36 -5.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.3 qt) 6.95 27.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.58 22.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 8.56 34.2
Equipment Profile Used: System Default
 
Notes

Midnight Wheat added at the end of 154° mash step as it raises to mash out.

This recipe scored a 34 and won second place at the Roberts Coven Germanfest Home Brew 2025 competition. Room for improvement for sure, specifically altering the recipe to allow the malt to shine more and backing off the hops a touch. Score sheet attached in the photos section.



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2025-09-28 21:05 UTC