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7B: German Altbier

155 calories 16.3 g 12 oz
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Beer Stats
Method: Extract
Style: Altbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Charlie Papazian "Complete Joy of Homebrewing"
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday December 22nd 2017
1.047
1.012
4.6%
47.9
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Amber6.6 lb Liquid Malt Extract - Amber 35 10 94.6%
6.60 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
2 oz American - Chocolate2 oz Chocolate 29 350 1.8%
4 oz Belgian - De-Bittered Black4 oz De-Bittered Black 34 566 3.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Perle1.25 oz Perle Hops Pellet 8.9 Boil 60 min 47.87 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered water with carbon filter to remove chlorine.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.03 g | 24.1 qt) 5.99 23.9  
Mash volume with grains (equipment estimates 6.03 g | 24.1 qt) 6.02 24.1  
Grain absorption losses (steeping) -0.05 -0.2  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 5.99 23.9
Equipment Profile Used: System Default
 
Notes

This recipe came from Charlie Papazian's "The Complete Joy of Homebrewing." I made a couple of changes though; since Briess LME comes in 3.3 lbs containers I changed the recipe from 6.5 lbs. to 6.6 lbs of LME to make it easier. Charlie also called for 18 AAUs which would have put the IBUs near 80 which didn't seem right to me for an altbier. I cut it 11.1 AAUs for my first try.

Lastly, note that this is an ale that you will lager. After racking to the secondary fermenter, lager it for 2-3 weeks at 55 degrees Fahrenheit.

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  • Last Updated: 2017-12-24 03:57 UTC