Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Düsseldorfer Altbier

167 calories 19 g 330 ml
Beer Stats
Method: BIAB
Style: Altbier
Boil Time: 75 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 15.955 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 167 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created Saturday December 24th 2022
1.054
1.016
5.0%
43.6
16.9
5.4
6.94
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.68 kg Weyermann - Barke Pilsner Malt1.67648 kg Barke Pilsner Malt 3.10 € / kg
5.20 €
37.03 1.75 66%
0.42 kg Weyermann - Barke Munich Malt0.419119 kg Barke Munich Malt 3.25 € / kg
1.36 €
37 8 16.5%
0.13 kg BE - Biscuit Malt0.133356 kg Biscuit Malt 2.89 € / kg
0.39 €
35 23.04 6%
0.14 kg The Swaen - Munich Dark0.139706 kg Munich Dark 37 8 5.5%
0.11 kg Weyermann - Caramunich Type 30.110677 kg Caramunich Type 3 34 57 4%
0.06 kg Weyermann - Carafa Special Type III0.0625957 kg Carafa Special Type III 29.9 525 2%
2.54 kg / 6.94 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9.50 g Barth-Haas - Hallertauer Magnum9.5 g Hallertauer Magnum Hops Pellet 13.5 Boil 60 min 29.58 23.2%
12.50 g Tettnang DE12.5 g Tettnang DE Hops Pellet 4.2 Boil 20 min 7.33 30.5%
19 g Tettnang DE19 g Tettnang DE Hops Pellet 4.2 Boil 10 min 6.67 46.3%
41 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
9.5 L Infusion 66 °C 80 min
6.3 L Sparge 100 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2.18 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
100 Milliliters
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 240 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 78.6 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment at 17C and raise to 18C as fermentation slows.
Cold crash and lager for a month

Last Updated and Sharing
 
111
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-12-24 16:42 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top