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Dusseldorf Altbier

185 calories 18.4 g 12 oz
Beer Stats
Method: BIAB
Style: Düsseldorf Altbier
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.098 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Nick Ladd
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created Monday November 12th 2018
1.056
1.013
5.79%
46.52
14.39
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 64.5%
3 lb German - Dark Munich3 lb Dark Munich 36 10 25.8%
0.75 lb German - CaraMunich III0.75 lb CaraMunich III 34 57 6.5%
0.13 lb German - Carafa II0.125 lb Carafa II 32 425 1.1%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 2.2%
11.63 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Magnum1.2 oz Magnum Hops Pellet 15 Boil 60 min 42.42 54.5%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 20 min 2.5 22.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 1.6 22.7%
2.2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
6 gal Temperature 151 °F 60 min
Mash out Temperature 170 °F 10 min
1.85 gal Sparge 170 °F 30 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
5 tsp Yeast Nutrient Water Agt Boil 15 min.
5 g Chalk Water Agt Mash 1 hr.
2.30 g Calcium Chloride Water Agt Mash 1 hr.
5.40 g Gypsum Water Agt Mash 1 hr.
1.10 g Table Salt Water Agt Mash 1 hr.
1.30 g Magnesium Chloride Water Agt Mash 1 hr.
0.70 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Antwerp, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 20 75 100 100
Mash Chemistry and Brewing Water Calculator
"Dusseldorf Altbier" Düsseldorf Altbier beer recipe by Nick Ladd. BIAB, ABV 5.79%, IBU 46.52, SRM 14.39, Fermentables: (Pilsner, Dark Munich, CaraMunich III, Carafa II, Aromatic Malt) Hops: (Magnum, Saaz, Hallertau Mittelfruh) Other: (Whirlfloc tablet, Yeast Nutrient, Chalk, Calcium Chloride, Gypsum, Table Salt, Magnesium Chloride, Baking Soda)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-13 15:53 UTC
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