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L&R Altbier 2018

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Good old Rich & Les
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday November 5th 2018
1.052
1.012
5.3%
44.0
14.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 59.6%
3 lb German - Munich Dark3 lb Munich Dark 37 15.5 14.9%
2 lb German - Munich Light2 lb Munich Light 37 6 9.9%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 5%
0.75 lb German - Dark Wheat0.75 lb Dark Wheat 39 6.5 3.7%
0.75 lb German - Melanoidin0.75 lb Melanoidin 37 25 3.7%
0.38 lb German - Carafa II0.375 lb Carafa II 32 425 1.9%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.2%
20.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Magnum1.5 oz Magnum Hops Pellet 13.7 Boil 60 min 37.33 42.9%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 3.7 Boil 15 min 6.67 57.1%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each WhirlFloc Fining Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 22 49 69 102 101.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.25 gal rest & ramp Temperature -- 130 °F 20 min
conversion Infusion -- 148 °F 60 min
mash out Temperature -- 168 °F 60 min
9 gal Fly Sparge -- 175 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.63 gal (50.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.63 gal (2.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 6.29 25.2  
Mash volume with grains 7.9 31.6  
Grain absorption losses -2.52 -10.1  
Remaining sparge water volume (equipment estimates 9.11 g | 36.4 qt) 9.48 37.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.63 g | 50.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15.77 63.1
Equipment Profile Used: System Default
 
Notes

This will be batch #89

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  • Last Updated: 2018-11-15 23:44 UTC