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Alt Betting Strategy

171 calories 17 g 12 oz
Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 32 gallons (fermentor volume)
Pre Boil Size: 34.5 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Wednesday November 13th 2019
1.052
1.012
5.2%
27.4
15.5
5.4
2.16
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
40 lb German - Pilsner40 lb Pilsner 38 1.6 62.5%
2 lb Weyermann - Acidulated Malt2 lb Acidulated Malt 1.08 / lb
2.16
27 3.4 3.1%
20 lb Briess - Bonlander Munich Malt 10L20 lb Bonlander Munich Malt 10L 35.9 10 31.3%
2 lb Briess - Chocolate2 lb Chocolate 25 350 3.1%
64 lbs / 2.16
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 oz Domestic Hallertau (3.9 AA)7 oz Domestic Hallertau (3.9 AA) Hops Pellet 3.9 Boil 90 min 17.66 53.8%
6 oz Saaz (3.5 AA) / 13 Ounces6 oz Saaz (3.5 AA) / 13 Ounces Hops Pellet 3.5 Boil 30 min 9.76 46.2%
13 oz / 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
6 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 545 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 42.55 170.2  
Strike water volume at mash thickness of 1.5 qt/lb 23.25 93  
WARNING: Mash tun capacity exceeded.
Volume required: 28.2 gal. Reduce mash thickness
   
Grain absorption losses -7.75 -31  
Remaining sparge water volume 19.3 77.2  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 34.55 138.2  
Volume increase from sugar/extract (early additions) 0.19 0.7  
Adjusted starting boil size 34.74 139  
Boil off losses -2.25 -9  
Hops absorption losses -0.49 -2  
Amount going into fermentor 32 128  
Total: 15.75 63
 
Notes

Mash at 152°F (67°C) and boil as usual. Fermentation is the trickier part. How cold do you go? I have my answer, but you’re going to need to work this one out for yourself. I say that because you want a low level of ester formation, but that’s it. The yeast will help—1007 is pretty restrained and clean, and I’ve even treated it like a lager yeast with good results—but you’ll still need to find that sweet spot for your pitch rate, oxygen levels, and thermometer quirks. Start at 60°F (16°C) and adjust from there. Too much fruit? Reduce temperature. No ester at all? Increase temperature. But 60°F (16°C) will get you in the ballpark. Once you know your temperature, give it lots of time to ferment off completely—I leave mine for 3 weeks. The yeast cells will work a bit more slowly at that temperature, and you don’t want to rush them.

Bootleg Brulosophy Blend

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  • Last Updated: 2020-09-09 12:52 UTC