Fjord & Fjell Sticke Alt - Beer Recipe - Brewer's Friend

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Fjord & Fjell Sticke Alt

161 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 70 min
Batch Size: 70 liters (fermentor volume)
Pre Boil Size: 83 liters
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Post Boil Gravity: 12.9 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: Hubert Hanghofer
Hop Utilization: 94%
Calories: 161 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Thursday December 21st 2017
12.9 °P
4.0 °P
4.8%
46.4
30.1
4.9
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
13.72 kg Munich - Light 10L13.72 kg Munich - Light 10L 33 25.19 73.5%
4 kg German - Pilsner4 kg Pilsner 38 2.77 21.4%
0.70 kg German - Acidulated Malt0.7 kg Acidulated Malt 27 7.58 3.7%
0.25 kg German - Chocolate Wheat0.25 kg Chocolate Wheat - (late boil kettle addition) 31 1100.62 1.3%
18.67 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Lubelski50 g Lubelski Hops Pellet 4.8 First Wort 0 min 5.26 23.7%
36 g Hallertauer Mittelfrüh36 g Hallertauer Mittelfrüh Hops Pellet 4.8 Boil 70 min 6.43 17.1%
65 g Magnum65 g Magnum Hops Pellet 12.9 Boil 70 min 31.18 30.8%
60 g Savinjski Golding60 g Savinjski Golding Hops Pellet 4.1 Whirlpool at 90 °C 20 min 3.51 28.4%
211 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
10 g Salt Water Agt Mash 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 451 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 150 g       CO2 Level: 5 g/l
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Additions:
- Mash: 7g gypsum, 10g table salt, 6g calcium chloride
- Sparge: ˜ 6ml lactic acid / 6 pH
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
82 L Mash In Infusion -- 63 °C 40 min
Boil 20 l Decoction -- 75 °C 30 min
22 L Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 4.37 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 77.71 L. Suggest reducing initial water volume to 45.4 L and adding 32.31 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 93.91 L. Suggest reducing strike water volume to 33.08 L and adding 48.51 L sparge/top-off. 81.6
Strike water volume at mash thickness of 4.4 L/kg 81.6
Mash volume with grains 93.9
Grain absorption losses -18.7
Remaining sparge water volume (equipment estimates 15.7 L) 21
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 77.7 L) 83
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 70.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 70
Total: 102.6  
Equipment Profile Used: System Default
 
Notes

Starter: 2.5l at 10P (150 g DME) / stirplate 2 days

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  • Last Updated: 2021-07-04 12:01 UTC