Altbier variation - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Altbier variation

132 calories 13.8 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Altbier
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 60% (ending kettle)
Source: http://www.beersmith.com/Recipes2/recipe_286.htm
Calories: 132 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Sunday April 1st 2018
1.043
1.011
4.2%
108.8
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Munich Light4 kg Munich Light 37 6 85.1%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 10.6%
0.20 kg German - CaraHell0.2 kg CaraHell 34 11 4.3%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Northern Brewer100 g Northern Brewer Hops Pellet 7.8 Boil 60 min 108.82 100%
100 g / $ 0.00
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 68 °C 60 min
10 L Sparge -- 76 °C --
Quick Water Requirements
Water Liters
Total strike volume 27.6
Mash volume with grains 30.7
Grain absorption losses -4.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.2 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 15.8 L) 20
Estimated amount in fermentor 20
Total: 27.6  
Equipment Profile Used: System Default
 
Notes

Original recipe: http://www.beersmith.com/Recipes2/recipe_286.htm

Post-boil OG was 1.051. Approximately 2-3l precipitate in the primary fermenter. Next time, I'll add Irish Moss while boiling. Using WLP029 allows fermentation at room temperature since I don't have temperature controlled environment required for cold fermentation.

After primary fermentation was finished, beer was transferred into a secondary fermenter and stored for 2 weeks. Added 100g sugar solution into the fermenter before bottling.

Last Updated and Sharing
 
542
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-04-01 11:36 UTC