Altbier - Beer Recipe - Brewer's Friend

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Altbier

149 calories 14 g 330 ml
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Endre - Norway
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)
Created: Wednesday August 23rd 2017
1.049
1.010
5.1%
35.3
12.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Bestmalz - Best A-XL1.5 kg Best A-XL 36.8 2 32.3%
2.50 kg Munich - Light 10L2.5 kg Munich - Light 10L 33 10 53.8%
0.20 kg German - Melanoidin0.2 kg Melanoidin 37 25 4.3%
0.05 kg German - Carafa III0.05 kg Carafa III 32 535 1.1%
0.20 kg German - Wheat Malt0.2 kg Wheat Malt 37 2 4.3%
0.20 kg Cane Sugar0.2 kg Cane Sugar 46 0 4.3%
4.65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 11 Boil 60 min 30.74 62.5%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Boil 20 min 4.57 37.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
2 g Gypsum Water Agt Sparge 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.13 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 65 °C 60 min
Temperature -- 76 °C 15 min
17 L Fly Sparge -- 76 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 11.1
Mash volume with grains 14.1
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 26.9 L) 21.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 32.8 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 24
Going into fermentor 24
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

D

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  • Last Updated: 2025-11-18 21:29 UTC