Brew Day Report - Altbier - January 18, 2025

Style

Altbier

Batch Size (Post-Boil)

5.25 gallons

1. Water Treatment

• Initial Water Volume (Mash): 7.25 gallons
  
• Adjustments:
  
  • Added 4 g of Gypsum.
    
  • Added 4 mL of Lactic Acid to lower mash pH to 5.5.
    
    

    2. Grain Bill
    

• 8 lbs Pilsner Malt
  
• 1 lb Crystal 120
  
• Total Grain Weight: 9 lbs
  
  

  3. Mash Details
  

• Mash Temp: 66.5°C
  
• Mash Duration: 60 minutes
  
• Preboil Gravity: 1.038
  
  

  4. Sparge
  

• Sparge Water Volume: N/A (Full volume mash)
  
• Sparge Water Temp: N/A
  
  

  5. Boil
  

• Duration: 90 minutes
  
• Hop Additions:
  
  • 1.75 oz Hallertau Mittelfrüh @ 60 minutes
    
  • 0.25 oz Hallertau Mittelfrüh @ 10 minutes
    
    

    6. Cooling
    

• Final Wort Temp: 15.4°C
  
• Cooling Method: Immersion Coil
  
  

  7. Post-Boil Gravity
  

• Measured OG: ~1.045
  
• Target OG: 1.047
  
  

  8. Fermentation Setup
  

• Yeast: Safale US-05
  
• Pitch Temp: 15.4°C
  
• Spunding Valve: Set to 12 PSI
  
• Fermentation Temp: 15°C (Room thermostat adjusted)
  
  

  9. Key Learnings & Notes
  

• Slightly longer boil improved gravity.
  
• Successfully controlled fermentation temp with thermostat adjustment.