Left Over Bavaria - Beer Recipe - Brewer's Friend

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Left Over Bavaria

238 calories 25.9 g 500 ml
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 32.6 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Korpimallas
Calories: 238 calories (Per 500ml)
Carbs: 25.9 g (Per 500ml)
Created: Wednesday October 31st 2018
1.051
1.014
4.9%
32.0
21.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 55.4%
1.70 kg Torrified Wheat1.7 kg Torrified Wheat 36 2 26.9%
0.50 kg Finland - Wheat Malt0.5 kg Wheat Malt 38 2 7.9%
0.10 kg Finland - Vienna Malt0.1 kg Vienna Malt 36 3 1.6%
125 g German - Carafa II125 g Carafa II 32 425 2%
200 g Finland - Crystal Malt 150200 g Crystal Malt 150 35 57 3.2%
167 g Finland - Chocolate Malt167 g Chocolate Malt 31 338 2.6%
20 g Finland - Black Malt20 g Black Malt 30 526 0.3%
6.31 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 20.92 25%
50 g hallertau mittelfuhr50 g hallertau mittelfuhr Hops Pellet 3.7 Aroma 15 min 10.24 25%
25 g Mandarina Bavaria25 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 95 °C 5 min 0.85 12.5%
75 g Mandarina Bavaria75 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop 3 days 37.5%
200 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Mash 1 hr.
1 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
15 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 316 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L mash in Temperature -- 35 °C 15 min
beta-glucanase rest Temperature -- 45 °C 15 min
proteinase rest Temperature -- 58 °C 15 min
Beta Amylase rest Infusion -- 65 °C 45 min
Mash out Temperature -- 78 °C 5 min
18 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.9
Mash volume with grains 23.1
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 19.6 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.3 L) 32.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 25
Total: 39.8  
Equipment Profile Used: System Default
"Left Over Bavaria" Altbier beer recipe by Korpimallas. All Grain, ABV 4.89%, IBU 32.02, SRM 21.79, Fermentables: (Maris Otter Pale, Torrified Wheat, Wheat Malt, Vienna Malt, Carafa II, Crystal Malt 150, Chocolate Malt, Black Malt) Hops: (Hallertau Mittelfruh, hallertau mittelfuhr, Mandarina Bavaria) Other: (Calcium Chloride, Epsom Salt, Gypsum, Phosphoric acid)
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  • Last Updated: 2018-11-03 14:29 UTC