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Düsseldorfer Altbier

166 calories 14.6 g 12 oz
Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created Friday August 3rd 2018
1.051
1.009
5.6%
34.5
16.09
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb German - Pilsner2.25 lb Pilsner 38 1.6 22.5%
5.50 lb Munich Light5.5 lb Munich Light 37 6 55%
2 lb Weyermann - CaraRed2 lb CaraRed 35 19.3 20%
4 oz Weyermann - Carafa I4 oz Carafa I 32 340 2.5%
10 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
53 g Spalt53 g Spalt Hops Pellet 4.5 Boil 60 min 28.3 62.4%
32 g Spalt (4.5 AA)32 g Spalt (4.5 AA) Hops Pellet 4.5 Boil 10 min 6.2 37.6%
85 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.25 gal Strike temp 135 degrees Infusion 122 °F 15 min
Increase using RIMS Temperature 147 °F 15 min
Increase using RIMS Temperature 162 °F 15 min
Mash-Out Temperature 171 °F 10 min
4 gal Add, stir, recirculate Batch Sparge 171 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.42 each Whirlfloc Tab Fining Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
0.19 ml Lactic acid Water Agt Mash 1 hr.
1 g Brewtan B Other Mash 0 min.
1 g Brewtan B Other Boil 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 179 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       CO2 Level: 2.6 Volumes
 
Target Water Profile
Dortmund (historic and decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 8 40 48 70 6.2
Targeting Dortmund (Decarbonated) profile
Mash Chemistry and Brewing Water Calculator
 
Notes

Revised according to Horst Dornbusch.

Boil as indicated above. Whirlpool until temp reaches 180 degrees, then chill to pitch temp (low 60 degree range).

Ferment at 60 degrees. When Gravity drops below 1.02, let temp rise to 70 degrees for diacetyl rest. Reduce temp to 60 degrees for five days (two weeks total fermentation), keg, then lager under some pressure for 3 weeks.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-10-14 19:50 UTC
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