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Alt Bier 6

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.54 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel T
Hop Utilization: 93%
Calories: 299 calories (Per 12oz)
Carbs: 28.1 g (Per 12oz)

Created: Wednesday January 1st 2025

THE Big Fig

by spopes

OG: 1.095 FG: 1.020 ABV: 9.9% IBU: 28

Westvieteren 12 clone

OG: 1.102 FG: 1.024 ABV: 10.3% IBU: 22

Falcon Noel Douze

by Maltose Falcons

OG: 1.074 FG: 1.012 ABV: 8.1% IBU: 28

Original Gravity:

1.090

Final Gravity:

1.019

ABV (standard):

9.4%

IBU (tinseth):

24.3

SRM (morey):

20.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14.15 lb	Riverbend Malt - Cumberland Pilsner14.15 lb Cumberland Pilsner	36.8	2	73.3%
3.59 lb	Weyermann - Munich Type I3.59 lb Munich Type I	38	6	18.6%
12.60 oz	German - CaraMunich I12.6 oz CaraMunich I	34	39	4.1%
6.30 oz	Weyermann - Carafa Special Type II6.3 oz Carafa Special Type II	29.9	425	2%
6.30 oz	Dingemans - Biscuit6.3 oz Biscuit	34.5	22	2%
309.04 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
30 g	Perle30 g Perle Hops		Pellet	8.2	First Wort	0 min	24.3	100%
30 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
30 g	Perle (Pellet) 30 g Perle (Pellet) Hops		24.3	100%
30 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.51 gal	Strike	167 °F	152 °F	60 min
2 gal	Sparge	190 °F	158 °F	15 min
Starting Mash Thickness: 2.18 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
7 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
2.55 ml	Lactic acid	Water Agt	Mash	1 hr.
1 tsp	Yeast Nutrient	Other	Boil	5 min.
0.50 each	BSG - Kerry Whirlfloc T	Fining	Boil	5 min.

Yeast

White Labs - Abbey IV Ale Yeast WLP540

Amount:	4 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Medium
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 449 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Edinburgh (Scottish Ale, Malty Ale)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	18	20	45	105	235
Mash Chemistry and Brewing Water Calculator

Notes

Mash pH at 15 minutes 5.2
First runnings at 14.2 Brix or 1.057
Ran off 13.75 gallons at 12.4 Brix or 1.050
Finished with 12.5 gallons at 12 Brix or 1.048
Split into two fermenters 5.5 gallons each
2 packs of WLP 029 in one
27 grams 34/70 in the other
Less salts next time mash pH too low

3/24/26

3/27/26 at home
Scaled to 5.5 gallons and used crushed grain from school. Forgot to add whirfloc. Let sit for 20 minutes after cooling to settle then racked to fermentor. Gravity 1.057 post boil.

5/2/26 at home
Used 19 pounds of the ground malt from school. Ran off 6 gallons at 1.084. OG 1.090.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-05-03 14:37 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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