Düsseldorfer Alt (nr. 50) - Beer Recipe - Brewer's Friend

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Düsseldorfer Alt (nr. 50)

148 calories 15.2 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: 7.5 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Saturday July 30th 2016
1.045
1.011
4.4%
33.3
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Munich Light7 lb Munich Light 37 6 82.1%
8 oz Canadian - Pale Wheat8 oz Pale Wheat 36 2 5.9%
8 oz German - Caramel Wheat8 oz Caramel Wheat 34 46 5.9%
8 oz German - Melanoidin8 oz Melanoidin 37 25 5.9%
0.50 oz German - De-Husked Caraf III0.5 oz De-Husked Caraf III 32 470 0.4%
136.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Spalt1.75 oz Spalt Hops Pellet 3.8 Boil 60 min 26.77 63.6%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.7 Boil 15 min 4.69 18.2%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.7 Aroma 5 min 1.89 18.2%
2.75 oz / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
Saflager 34/70
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
0 - 0 °F
Starter:
No
Fermentation Temp:
58 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 175 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
0.75 tsp gypsum, 0.5 tsp NaCl and 3.5 ml lactic acid added to mash water. 2 ml lactic acid added to sparge water to keep ph below 6.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9 qt mash in with 9qts @ 135F Infusion -- 122 °F 20 min
6 qt Add 6 qts boiling Infusion -- 154 °F 60 min
8 qt add 8 qts boiling Infusion -- 168 °F 10 min
12 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 2.77 11.1  
Mash volume with grains 3.46 13.8  
Grain absorption losses -1.07 -4.3  
Remaining sparge water volume (equipment estimates 6.4 g | 25.6 qt) 6.04 24.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.85 g | 31.4 qt) 7.5 30  
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: 8.82 35.3
Equipment Profile Used: System Default
 
Notes

Melanoidin malt is used to simulate decoction mash process, which is common for this style. Carafa special to be added for color adjustment at mash out to minimise roast bitterness extraction.

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  • Last Updated: 2016-12-05 01:30 UTC