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Alt

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 75% (brew house)
Source: marc
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Wednesday October 7th 2015
1.046
1.010
4.8%
49.8
27.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 2.77 58%
1 kg German - Dark Munich1 kg Dark Munich 36 25.19 29%
0.10 kg United Kingdom - Crystal 50L0.1 kg Crystal 50L 34 131.93 2.9%
0.10 kg Belgian - Aromatic0.1 kg Aromatic 33 99.91 2.9%
0.20 kg Belgian - Caramel Pils0.2 kg Caramel Pils 34 19.85 5.8%
0.05 kg Belgian - De-Bittered Black0.05 kg De-Bittered Black 34 1508.91 1.4%
3.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Saaz70 g Saaz Hops Leaf/Whole 2.9 Boil 60 min 30.87 46.7%
70 g Saaz70 g Saaz Hops Leaf/Whole 2.9 First Wort 0 min 18.7 46.7%
10 g Saaz10 g Saaz Hops Leaf/Whole 2.9 Aroma 1 min 0.19 6.7%
150 g / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Tilburg, NB, The Netherlands
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 9 16 17 213
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L pH 5.7 with a few drops of lactic acid Infusion -- 54 °C 30 min
6 L added boiling water Infusion -- 66 °C 30 min
Decoction -- 72 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.4
Mash volume with grains 12.6
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 17.5 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.5 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 17
Going into fermentor 17
Total: 25.4  
Equipment Profile Used: System Default
 
Notes

I generally hit the high attenuation end with Wyeast if I mash at 66 Deg (and even more for a cool beta rest). But here?

The BJCP style guide specifies an original gravity of 1.046-1.054 and final gravity of 1.010-1.015. I normally get 1.046->1.010, =79% for Alt. But to get that FG correctly predicted I need to set 93% custom attenuation?

BU/GU is 1 but about 25% from first wort Saaz, so that's perfectly drinkable.

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  • Last Updated: 2015-10-08 13:15 UTC