North Carencro Alt #3 Beer Recipe | BIAB Altbier | Brewer's Friend
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North Carencro Alt #3

185 calories 19.2 g 12 oz
Beer Stats
Method: BIAB
Style: Altbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8.66 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Jim Boudreaux
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Friday December 1st 2023
Amount Fermentable Cost PPG °L Bill %
5.56 lb Great Western - Pure Idaho Pilsen5.56 lb Pure Idaho Pilsen 37.7 1.5 55.5%
3 lb Avangard - Light Munich3 lb Light Munich 37 8 30%
8.20 oz Briess - Wheat Malt, Red8.2 oz Wheat Malt, Red 37.3 2.3 5.1%
12 oz Briess - Dark Munich Malt 30L12 oz Dark Munich Malt 30L 36 30 7.5%
3.02 oz German - Carafa III3.02 oz Carafa III - (late mash tun addition) 32 535 1.9%
160.18 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Perle0.4 oz Perle Hops Pellet 8.6 First Wort at 212 °F 90 min 16.31 7.6%
1.60 oz Perle1.6 oz Perle Hops Pellet 8.6 Boil at 212 °F 10 min 20.1 30.5%
1.75 oz Yakima Chief Hops - German Tettnang1.75 oz German Tettnang Hops Pellet 3.7 Whirlpool at 165 °F 20 min 33.3%
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 3.7 Hop Stand at 165 °F 10 min 28.6%
5.25 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.4 gal Mash in and Saccharification 1 Infusion 148 °F 145 °F 20 min
Thick decoction; raise temp over 10 minutes to reach boiling, then boil decoction for 30 minutes before returning to main mash. Decoction 153 °F 212 °F 40 min
Saccharification 2 Temperature 145 °F 154 °F 60 min
Thin decoction. Slowly bring to a boil, then boil for 10 min, then add back to the main mash, which will be in the Mash-Out stage. Decoction 154 °F 212 °F 15 min
Mash-Out Temperature 154 °F 168 °F 10 min
Vorlauf; dark malts added here. Vorlauf 168 °F 168 °F 15 min
Other Ingredients
Amount Name Cost Type Use Time
2.40 g Gypsum Water Agt Mash --
1.70 g Epsom Salt Water Agt Mash --
3.50 g Baking Soda Water Agt Mash --
5 g Calcium Chloride (dihydrate) Water Agt Mash --
3.90 ml Phosphoric acid Water Agt Mash --
Wyeast - German Ale 1007
0.50 Quarts
Attenuation (avg):
Optimum Temp:
55 - 68 °F
Fermentation Temp:
62 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 137 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       Amount: 6.31 psi       Temp: 33 °F       CO2 Level: 2.25 Volumes
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
78.4 12.3 42.1 83.8 65.9 62.9
Carencro water mixed with salts to achieve as close as possible the Dusseldorf water profile. Water analysis at Ward Labs indicates presence of zinc at 2.6 ppm in the Carencro water, with pH of 7.1.

NOTE: Addition of phosphoric acid to the mash lowers level of HCO3- from 199 ppm to 71.1 ppm. Adding phosphoric acid is needed to lower mash pH to 5.46.
Mash Chemistry and Brewing Water Calculator

Check pH 10 minutes into the first stage of mashing.

(20 minutes)

(Step 1, pump and heat off for 1st 5 minutes; turn pump and heat on at minute 6).

Dough in at 148 deg F, and allow to settle in at 145 degrees. After 5 minutes, turn pump and heat on and recirculate. Pull sample for pH measurement, and chill down rapidly. Measure pH, adjust with phosphoric acid if necessary.

At 10 minutes, pull thick decoction, about 1/3 of mash volume, transfer to decoction kettle, allow remainder to recirculate and maintain temp of 145 for remainder of 20 mash step.

At end of step 1, system will ramp up to 154 degrees, and maintain that temperature for 60 minutes, while recirculating.

(This step is not numbered, and occurs at the end of Step 1 and continues into Step 2.)

Pull thick decoction after mash has been at 145 degrees for 10 minutes. Transfer to decoction kettle.

Raise temperature of decoction, using direct heat, at a rate of 2 degrees/minute, to boiling. Stir rapidly and steadily! This will take about 35 minutes.

When decoction reaches boiling, boil the decoction mash for 30 minutes, stirring constantly and adding water if necessary. A darkening of the decoction will occur.

At the end of the 30 minutes of the decoction boiling, transfer the decoction to the main mash, and allowing it to mix in as liquid is recirculated in the main vessel, and continue with Step 2.

(45 to 60 minutes)
Temperature has ramped to 154 degrees.
Maintain the 154 degree temp throughout this step.

(This unnumbered step occurs during Step 2, as the Thin Decoction step takes place external to it.)

Pull a thin portion of the mash, mostly liquid, and transfer to the decoction kettle.

As decoction is heated, raise to boiling at the rate of heat addition of 2 degrees/minute. When boiling starts, boil for 10 minutes, then return to the main mash to join in with Step 2. If Step 2 completes before the 10 minutes of boiling is over, finish the 10 minutes, and allow the main mash in Step 2 to go overtime.

At the end of Step 2, the system will move on to the next step, the Vorlauf.

(Continued recirculation, temperature raised to 168 deg F, dark grains added now).

Add Caraffa III malt when system has reached 168 deg F, and allow to continue for 15 minutes.

Simply maintain recirculation for 5 more minutes, at 168 degrees.
At end of the 5 minutes, turn off the pump (but not the heat) and raise the basket, allowing the mash to drain into the main vessel. When dripping has ceased, remove the basket, and proceed to the boil.

(Boil will go for 90 minutes)

Move the Brew Commander to the Boil Stage. Continue with 100% power until the boil starts and is rolling, then lower to 80%. If necessary, lower power level below 80% of needed to keep boil at a gentle, rolling level.

Towards the end of the boil, set up hoses for whirlpooling and chilling.

Hops should be added, in hop bags, according to the schedule in the recipe. ALSO, BE SURE TO ADD THE SUPER MOSS AND YEAST NUTRIENT AS CALLED FOR.

The time for this does not count as part of the whirlpool step.

Remove all boiling hops.

Turn OFF heater. With chiller in place, allow hot wort to move through the Therminator chiller, to sanitize it. Let it go for 10 minutes, then start hose water moving through the chiller, to lower wort temperature to 165 deg F, then turn of hose.

At the end of the boil, it is time for the WHIRLPOOL step, when settles out trub, and provides an opportunity to extract hop aroma and flavor at a lower temperature.

This is the actual Whirlpool step...
Allow re-circulation to take place at 165 deg F. Add whirlpool hops and allow to continue whirlpooling for 15 minutes.

Remove whirlpool hops. Add Hop Stand hops and allow to stay in there for 10 minutes. Then, remove whirlpool hops and resume the chilling process.



Yeast pitched into oxygenated wort at 65 degrees at end of brew.

Maintained temperature between 62-65 degrees F.

Estimated Final Gravity is 1.014. On Tuesday, Nov 7 gravity was 1.018. Raised temp to 66 deg F. Tomorrow will raise to 70 deg F. This is for the Diacetyl Rest.

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  • Last Updated: 2023-12-01 17:00 UTC
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