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Alt-Tab- Dusseldorf Altbier

174 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 174 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Monday April 18th 2016
1.052
1.017
4.7%
45.6
13.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Pilsner5 lb Pilsner 38 1.6 48.2%
3.75 lb German - Munich Light3.75 lb Munich Light 37 6 36.1%
1 lb Finland - Vienna Malt1 lb Vienna Malt 36 3 9.6%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.8%
0.13 lb United Kingdom - Black Patent0.13 lb Black Patent 27 525 1.3%
10.38 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Spalt2 oz Spalt Hops Pellet 4.3 Boil 60 min 32.96 66.7%
1 oz Spalt1 oz Spalt Hops Pellet 4.3 Boil 30 min 12.66 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.89 15.6  
Mash volume with grains 4.72 18.9  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.77 g | 19.1 qt) 5.16 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.05 36.2
Equipment Profile Used: System Default
"Alt-Tab- Dusseldorf Altbier" Altbier beer recipe by Christopher Kuhns. All Grain, ABV 4.72%, IBU 45.62, SRM 13.86, Fermentables: (Pilsner, Munich Light, Vienna Malt, Caramel / Crystal 80L, Black Patent) Hops: (Spalt)
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  • Last Updated: 2016-04-20 23:05 UTC