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BoudSaltz Alt

Name: BoudSaltz Alt
Prep time: 140 min
Cook time: 90 min
Total time: 230 min
Yield: 5.25 gallons
Cuisine: Homebrewing
Ingredients: 5.8 lb Pilsner; 2 lb Light Munich; 1 lb Munich Dark; 3.6 oz Melanoidin; 7.1 oz Caramunich Type 3; 2.7 oz Carafa Special Type III; 9.5 g Magnum Hops; 0.5 oz Hallertau Tradition (Germany) Hops; 2.5 oz German Saaz Hops; 0.25 oz Hallertau Tradition (Germany) Hops

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Method: BIAB
Style: Altbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.26 gallons
Post Boil Size: 5.63 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Doghouse Brewhouse
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)

Created: Wednesday September 23rd 2026

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

38.1

SRM (morey):

15.3

Mash pH

5.4

Cost $

3.75

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Brew Log History

Target 57°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.80 lb	Weyermann - Pilsner5.8 lb Pilsner	36	1.5	60.2%
2 lb	Avangard - Light Munich2 lb Light Munich	37	8	20.8%
1 lb	Avangard - Munich Dark1 lb Munich Dark	37.1	12	10.4%
3.60 oz	Weyermann - Melanoidin3.6 oz Melanoidin	34.5	27	2.3%
7.10 oz	Weyermann - Caramunich Type 37.1 oz Caramunich Type 3	34	57	4.6%
2.70 oz	Weyermann - Carafa Special Type III2.7 oz Carafa Special Type III	29.9	525	1.8%
9.64 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
9.50 g	Yakima Valley Hops - Magnum9.5 g Magnum Hops		Pellet	14.5	Boil at 210 °F	60 min	19.77	9.3%
0.50 oz	Hallertau Tradition (Germany)		Pellet	5	Boil at 210 °F	30 min	7.82	13.9%
2.50 oz	German Saaz2.5 oz German Saaz Hops	$ 1.50 / oz $ 3.75	Pellet	2.7	Boil at 210 °F	10 min	9.96	69.7%
0.25 oz	Hallertau Tradition (Germany)		Pellet	5	Whirlpool at 150 °F	15 min	0.53	7%
3.59 oz / $ 3.75

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.51 gal	Mash-In/Protein Rest	Strike	133 °F	133 °F	30 min
	Beta Saccharification	Temperature	133 °F	145 °F	50 min
	Alpha Saccharification	Temperature	145 °F	158 °F	40 min
	Mash-out	Vorlauf	168 °F	168 °F	15 min
1.62 gal	Light Sparge	Sparge	168 °F	168 °F	5 min

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	140 min.
3 g	Epsom Salt	Water Agt	Mash	140 min.
0.50 g	Gypsum	Water Agt	Mash	140 min.
1.45 ml	Phosphoric acid	Water Agt	Mash	140 min.

Yeast

Wyeast - German Ale 1007

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Low
Optimum Temp:	55 - 68 °F	Starter:	Yes
Fermentation Temp:	57 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 355 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.89 psi Temp: 45 °F CO₂ Level: 2.5 Volumes

Target Water Profile

Altbier - Jim

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
57	9	18	95	47.8	47
MASH WATER PREPARATION 6.51 gallons Watermill Express water. Add all calculated mash salts before dough-in. Phosphoric acid will be added during the mash as required to achieve the desired mash pH. SPARGE WATER PREPARATION 1.62 gallons of straight untreated Watermill Express water will be used, with nothing added. Since the Watermill express water has no significant alkalinity for buffering, pH adjustment is not needed. This water needs to be heated to 170° F in time for the light sparge.
Mash Chemistry and Brewing Water Calculator

Notes

ALTBIER
Original recipe by Toby Saltzman
(Adapted for Jim Boudreaux's system)

MASH THICKNESS
2.7 quarts of water/lb of grain

4 MASH STEPS
Mash-In/Protein Rest at 133° F for 30 min
Beta Saccharification Rest at 145° F for 50 min
Alpha Saccharification Rest at 158° F for 40 min
Mash-Out/Vorlauf 168° F for 15 min

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2026-10-15 11:47 UTC
Snapshot Created: 2026-09-23 00:56 UTC
Link To Parent Recipe

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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Amount	Variety	Cost	IBU	Bill %
9.50 g	Yakima Valley Hops - Magnum (Pellet) 9.5 g Magnum (Pellet) Hops		19.77	9.3%
0.75 oz	Hallertau Tradition (Germany) (Pellet)		8.35	20.9%
2.50 oz	German Saaz (Pellet)	$ 1.50 / oz $ 3.75	9.96	69.7%
3.59 oz / $ 3.75

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BoudSaltz Alt

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