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Adambier

257 calories 22.5 g 12 oz
Beer Stats
Method: BIAB
Style: Düsseldorf Altbier
Boil Time: 75 min
Batch Size: 1.85 gallons (ending kettle volume)
Pre Boil Size: 2.6 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: Fats Schindee
Calories: 257 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created Tuesday November 10th 2015
1.078
1.014
8.4%
34.9
14.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb German - Munich Light3.75 lb Munich Light 37 6 62.5%
1.25 lb German - Pilsner1.25 lb Pilsner 38 1.6 20.8%
4 oz American - White Wheat4 oz White Wheat 40 2.8 4.2%
4 oz German - Smoked Malt4 oz Smoked Malt 37 3 4.2%
3 oz Belgian - Special B3 oz Special B 34 115 3.1%
3 oz German - Melanoidin3 oz Melanoidin 37 25 3.1%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 2.1%
96 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.13 oz Magnum0.13 oz Magnum Hops Pellet 14.6 Boil 60 min 18.55 14.8%
0.75 oz Spalt0.75 oz Spalt Hops Pellet 4.5 Boil 15 min 16.37 85.2%
0.88 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12 qt BIAB no sparge Infusion 149 °F 45 min
Direct fire step infusion Infusion 162 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
2.20 g Calcium Chloride Water Agt Mash 1 hr.
2.80 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Kölsch 2565
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
56 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 165 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       CO2 Level: 2.0 Volumes
 
Target Water Profile
userwaterprofile-3268
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Can use altbier yeast (WLP 036) also, but Kölsch (Wyeast 2565 or WLP029) is more attenuative (or also a Belgian Abbey strain, or WLP 810 SF Lager). Could also add some oak cubes for a wood-aged version. Lager for 1-2 months.

No subcategory for this historical style, so I just entered under Düsseldorf Altbier, since this is a similar (but bigger and more complex - smoke and maybe slight sour) beer from Düsseldorf.

Vital Statistics:
OG: 1.074–1.110
FG: 1.015 – 1.030
IBUs: 30 - 40
SRM: 11 - 14
ABV: 9 - 10%
(Copied from Ozapft Is! Homebrew comp guidelines)

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-08-30 02:57 UTC
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