Northern German Altbier - Beer Recipe - Brewer's Friend

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Northern German Altbier

156 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: North German Altbier
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday September 5th 2019
1.051
1.012
5.1%
25.8
15.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Pilsner4.5 kg Pilsner 37 1.8 85.5%
450 g United Kingdom - Munich450 g Munich 37 6 8.5%
115 g German - Carafa II115 g Carafa II 32 425 2.2%
115 g Belgian - CaraMunich115 g CaraMunich 33 50 2.2%
85 g United Kingdom - Pale Chocolate85 g Pale Chocolate 33 207 1.6%
5,265 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Magnum20 g Magnum Hops Pellet 11.3 Boil 60 min 25.75 100%
20 g / $ 0.00
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
13 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 93 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike -- 67 °C 60 min
18.5 L Sparge -- 67 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 20 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.7 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

Allow the beer to lager for at least 4 weeks before bottling or serving.
Ferment at 16 degrees C.

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  • Last Updated: 2019-09-05 01:41 UTC