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Altbier Sticke (Old Secret Ale)

272 calories 32.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CMW
Calories: 272 calories (Per 12oz)
Carbs: 32.1 g (Per 12oz)
Created Tuesday November 5th 2013
1.081
1.026
7.3%
22.4
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb German - Bohemian Pilsner10 lb Bohemian Pilsner 38 1.9 58.8%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 2.9%
5 lb German - Munich Light5 lb Munich Light 37 6 29.4%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 2.9%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 2.9%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 2.9%
17 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 17.86 75%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.58 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
BIAB mash Infusion 152 °F 60 min
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
63 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 204 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-
90 12 45 82 65 223
Use Serano water. Add 2 tsp CaCl2 and 6 ml phosphoric acid.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.45 g | 37.8 qt) 9.88 39.5  
Grain absorption losses -2.13 -8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.88 39.5
Equipment Profile Used: System Default
 
Notes

Plan is to develop strongly malty but clean Altbier, with higher gravity than per style. IBUs to balance strong malt. Mash at 152 to develop more fermentable wort. Can cut extra Munich if needed. Try to ferment at around 62F to minimize fruity esters for about 6-7d, transfer to corny for lagering for at least two weeks.

Strike water: 8.6 gallons, 7.3 gallons into boil; should give 5.5 gallons into fermenter.

Previous brew used WLP036, with good flavor but poor flocculation. Will try WLP029, a Kolsch yeast which has better flocculation and attenuation characteristics.

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  • Last Updated: 2014-10-07 02:22 UTC