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3bbl altbier

144 calories 13 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 115 gallons (fermentor volume)
Pre Boil Size: 128.8 gallons
Post Boil Size: 121.83 gallons
Pre Boil Gravity: 10.3 °P (recipe based estimate)
Post Boil Gravity: 11.0 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Phil kees
Hop Utilization: 95%
Calories: 144 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Tuesday November 25th 2025
11.0 °P
2.1 °P
4.7%
29.4
12.1
5.4
20.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Great Western - Pure Idaho Pilsen55 lb Pure Idaho Pilsen 37.7 1.5 30.1%
25 lb Avangard - Munich Dark25 lb Munich Dark $ 0.83 / lb
$ 20.75 		37.1 12 13.7%
10 lb Bestmalz - BEST Chit Malt10 lb BEST Chit Malt 23 1.4 5.5%
2 lb Weyermann - Carafa III2 lb Carafa III - (late mash tun addition) 32 525 1.1%
55 lb Prairie Malt - Two-Row Pale55 lb Two-Row Pale 39.1 2 30.1%
6 lb Briess - Extra Special Malt6 lb Extra Special Malt 33.5 130 3.3%
30 lb Avangard - Vienna30 lb Vienna 37.7 3.5 16.4%
183 lbs / $ 20.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 oz Magnum10 oz Magnum Hops Pellet 13.3 Boil 60 min 22.58 20.8%
16 oz Saphir16 oz Saphir Hops Pellet 3.3 Boil 15 min 4.45 33.3%
22 oz Artisan - Saphir22 oz Saphir Hops Pellet 3.3 Whirlpool 15 min 2.36 45.8%
48 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Epsom Salt (MgSO4) Water Agt Mash 1 hr.
60 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
70 g Gypsum Water Agt Mash 0 min.
80 ml Lactic acid Water Agt Mash 0 min.
90 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1676 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
65 gal Strike 173 °F 152 °F 60 min
90 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 118.3 gal (473.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 106.3 gal (425.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 75.49 gal (301.95 qt) 60.85 243.4  
Strike water volume at mash thickness of 1.33 qt/lb 60.85 243.4  
Mash volume with grains 75.49 302  
Grain absorption losses -22.88 -91.5  
Remaining sparge water volume (equipment estimates 80.58 g | 322.3 qt) 91.08 364.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 118.3 g | 473.2 qt) 128.8 515.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.98 -3.9  
Post boil Volume (equipment estimates 115.83 g | 463.3 qt) 121.83 487.3  
Hops absorption losses (whirlpool, hop stand) -0.83 -3.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 121.01 g | 484 qt) 115 460  
Total: 151.93 607.7
Equipment Profile Used: System Default
"3bbl altbier" Altbier beer recipe by Phil kees. All Grain, ABV 4.71%, IBU 29.39, SRM 12.13, Fermentables: (Pure Idaho Pilsen, Munich Dark, BEST Chit Malt, Carafa III, Two-Row Pale, Extra Special Malt, Vienna) Hops: (Magnum, Saphir) Other: (Epsom Salt (MgSO4), Calcium Chloride (anhydrous), Gypsum, Lactic acid)
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  • Last Updated: 2025-12-09 18:51 UTC