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Altbier #2

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.76 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Toby Saltzman
Hop Utilization: 99.8693%
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Monday January 26th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Pilsner6 lb Pilsner $ 0.00 / lb
$ 0.00 		36 1.5 54.9%
3 lb Weyermann - Munich Type I3 lb Munich Type I $ 0.00 / lb
$ 0.00 		38 6 27.5%
1 lb Weyermann - Munich Type II (Dark)1 lb Munich Type II (Dark) $ 0.00 / lb
$ 0.00 		37 10 9.2%
4 oz Weyermann - Melanoidin4 oz Melanoidin $ 0.00 / lb
$ 0.00 		34.5 27 2.3%
8 oz Weyermann - Caramunich Type 38 oz Caramunich Type 3 $ 0.00 / lb
$ 0.00 		34 57 4.6%
2.76 oz Weyermann - Carafa Special Type III2.76 oz Carafa Special Type III - (late mash tun addition) $ 0.00 / lb
$ 0.00 		29.9 525 1.6%
10.92 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.17 oz Artisan - Perle1.17 oz Perle Hops $ 0.00 / oz
$ 0.00 		Pellet 5.4 First Wort at 212 °F 0 min 28.63 43.8%
0.50 oz Tettnanger0.5 oz Tettnanger Hops $ 0.00 / oz
$ 0.00 		Pellet 3.3 Boil at 212 °F 30 min 4.88 18.7%
0.50 oz Hop Union - German Spalt0.5 oz German Spalt Hops $ 0.00 / oz
$ 0.00 		Pellet 2.1 Boil at 212 °F 30 min 3.11 18.7%
0.25 oz Tettnanger0.25 oz Tettnanger Hops $ 0.00 / oz
$ 0.00 		Pellet 3.3 Boil at 212 °F 10 min 1.15 9.4%
0.25 oz Hop Union - German Spalt0.25 oz German Spalt Hops $ 0.00 / oz
$ 0.00 		Pellet 2.1 Boil at 212 °F 10 min 0.73 9.4%
2.67 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
1.50 g Epsom Salt $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
2.50 g Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
1 each Campden Tablets $ 0.00 / oz
$ 0.00 		Water Agt Mash 0 min.
2 tbsp Fermaid O $ 0.00 / oz
$ 0.00 		Other Boil 20 min.
1 each Whirlfloc $ 0.00 / oz
$ 0.00 		Water Agt Boil 20 min.
1 ml Phosphoric acid $ 0.00 / lb
$ 0.00 		Water Agt Mash 0 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
2 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
57 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 2.63 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 90 6 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Dough-In Strike 138 °F 133 °F --
Slow Rinse while recirculating and stirring Temperature 99 °F 133 °F 30 min
Slow Rinse while recirculating and stirring Temperature 133 °F 145 °F 50 min
Slow Rinse while recirculating and stirring Temperature 145 °F 158 °F 40 min
Slow-Rise to Mash-Out then raise & rinse bag Vorlauf 158 °F 170 °F 20 min
2.5 gal Use enough to hit pre-boil volume Sparge 170 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.1 16.4  
Mash volume with grains 4.97 19.9  
Grain absorption losses -1.37 -5.5  
Remaining sparge water volume (equipment estimates 5.37 g | 21.5 qt) 5.28 21.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.85 g | 31.4 qt) 7.76 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Carafa Special 3 added at the end of 154° mash step as it raises to mash out.

Made a starter with the Wyeast 1007, going for 250 million cells to ensure a clean, ester-free fermentation.

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  • Last Updated: 2026-06-03 16:13 UTC