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Altbier

Method: BIAB
Style: Altbier
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.88 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Toby Saltzman
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Tuesday July 22nd 2025

Original Gravity:

1.052

Final Gravity:

1.013

ABV (standard):

5.1%

IBU (tinseth):

36.4

SRM (morey):

16.5

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	Weyermann - Pilsner7 lb Pilsner	36	1.5	66%
1.80 lb	Weyermann - Munich Type I1.8 lb Munich Type I	38	6	17%
9 oz	Weyermann - Munich Type II (Dark)9 oz Munich Type II (Dark)	37	10	5.3%
10 oz	Briess - Aromatic Munich Malt 20L10 oz Aromatic Munich Malt 20L	35.4	20	5.9%
6.50 oz	Weyermann - Caramunich Type 36.5 oz Caramunich Type 3	34	57	3.8%
3.50 oz	American - Midnight Wheat Malt3.5 oz Midnight Wheat Malt - (late mash tun addition)	33	550	2.1%
169.80 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Tettnanger1.5 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	25.19	50%
0.50 oz	Spalt0.5 oz Spalt Hops	Pellet	4.5	Boil	20 min	5.08	16.7%
1 oz	Spalt1 oz Spalt Hops	Pellet	4.5	Boil	10 min	6.09	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Tettnanger (Pellet)	25.19	50%
1.50 oz	Spalt (Pellet) 1.4999999965689 oz Spalt (Pellet) Hops	11.17	50%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.5 gal	Dough-In	Strike	102 °F	98 °F	--
	Slow Rinse while recirculating and stirring	Temperature	98 °F	132 °F	30 min
	Slow Rinse while recirculating and stirring	Temperature	132 °F	142 °F	50 min
	Slow Rinse while recirculating and stirring	Temperature	142 °F	154 °F	40 min
	Slow-Rise to Mash-Out then raise & rinse bag	Vorlauf	154 °F	168 °F	20 min

Other Ingredients

Amount	Name	Type	Use	Time
5.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.90 g	Epsom Salt	Water Agt	Mash	1 hr.
5.70 g	Gypsum	Water Agt	Mash	1 hr.
5 g	Baking Soda	Water Agt	Mash	1 hr.
1 ml/l	Phosphoric acid	Water Agt	Mash	1 hr.
1 each	Campden Tablets	Water Agt	Mash	0 min.
0.50 tsp	Fermaid O	Other	Boil	0 min.
2 tsp	Irish Moss	Fining	Boil	15 min.

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	No
Fermentation Temp:	62 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 94 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 5.3 oz Temp: 68 °F 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

Midnight Wheat added at the end of 154° mash step as it raises to mash out.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-07-28 13:36 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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