Altbier Beer Recipe | All Grain Altbier by Alexander Pico Martínez | Brewer's Friend
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Altbier

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Alexander Pico Martínez
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Monday February 22nd 2021
1.055
1.010
5.9%
32.8
11.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg German - Pale Ale1.25 kg Pale Ale 39 2.3 22.5%
0.60 kg Castle Malting - Château Wheat Blanc0.6 kg Château Wheat Blanc 38 1.8 10.8%
3.10 kg Munich3.1 kg Munich 37 6 55.9%
0.10 kg Dingemans - Special B0.1 kg Special B 33.1 125 1.8%
0.50 kg German - CaraMunich I0.5 kg CaraMunich I 34 39 9%
5.55 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Domestic Hallertau60 g Domestic Hallertau Hops Pellet 3.9 Boil at 93 °C 60 min 32.78 100%
60 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.42 L Strike 73 °C 67 °C 60 min
19.4 L Sparge 75 °C -- --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
11.50 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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
"Altbier" Altbier beer recipe by Alexander Pico Martínez. All Grain, ABV 5.89%, IBU 32.78, SRM 11.92, Fermentables: (Pale Ale, Château Wheat Blanc, Munich, Special B, CaraMunich I) Hops: (Domestic Hallertau)
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-02-22 21:15 UTC
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