Dusseldorf Alt - Beer Recipe - Brewer's Friend

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Dusseldorf Alt

178 calories 18.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Efficiency: 70% (brew house)
Source: Johnson
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Tuesday January 17th 2012
1.054
1.013
5.3%
36.1
13.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 65.1%
2 lb German - Munich Light2 lb Munich Light 37 6 18.6%
1 lb German - Vienna1 lb Vienna 37 4 9.3%
0.25 lb German - Carafa I0.25 lb Carafa I 32 340 2.3%
0.50 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 4.7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Hallertau Hersbrucker1.75 oz Hallertau Hersbrucker Hops Pellet 4.3 Boil 60 min 70%
0.75 oz Hallertau Hersbrucker0.75 oz Hallertau Hersbrucker Hops Pellet 4.3 Boil 15 min 30%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Wyeast - German Ale 1007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
55 - 68 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 4 oz.      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.7 18.8  
Mash volume with grains 5.56 22.3  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.48 g | 17.9 qt) 3.89 15.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.59 g | 30.4 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.25 21  
Going into fermentor 5.25 21  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

Boil both hops additions in nylon straining bags.

Cold condition in secondary for 3-4 weeks at 45-55F.

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  • Last Updated: 2012-03-25 11:56 UTC