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Altbier Sticke (Old Secret Ale)

Method: BIAB
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CMW
Calories: 272 calories (Per 12oz)
Carbs: 32.1 g (Per 12oz)

Created: Tuesday November 5th 2013

Original Gravity:

1.081

Final Gravity:

1.026

ABV (standard):

7.3%

IBU (tinseth):

22.4

SRM (morey):

13.6

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 63°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	German - Bohemian Pilsner10 lb Bohemian Pilsner	38	1.9	58.8%
0.50 lb	Belgian - Special B0.5 lb Special B	34	115	2.9%
5 lb	German - Munich Light5 lb Munich Light	37	6	29.4%
0.50 lb	American - Aromatic Malt0.5 lb Aromatic Malt	35	20	2.9%
0.50 lb	American - White Wheat0.5 lb White Wheat	40	2.8	2.9%
0.50 lb	German - CaraMunich I0.5 lb CaraMunich I	34	39	2.9%
17 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	60 min	17.86	75%
0.50 oz	Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	30 min	4.58	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Hallertau Mittelfruh (Pellet)		22.44	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	BIAB mash	Infusion	--	152 °F	60 min

Yeast

White Labs - Dusseldorf Alt Yeast WLP036

Amount:	1 Each	Cost:
Attenuation (avg):	68.5%	Flocculation:	Medium
Optimum Temp:	65 - 72 °F	Starter:	Yes
Fermentation Temp:	63 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 204 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	12	45	82	65	223
Use Serano water. Add 2 tsp CaCl2 and 6 ml phosphoric acid.
Mash Chemistry and Brewing Water Calculator

Notes

Plan is to develop strongly malty but clean Altbier, with higher gravity than per style. IBUs to balance strong malt. Mash at 152 to develop more fermentable wort. Can cut extra Munich if needed. Try to ferment at around 62F to minimize fruity esters for about 6-7d, transfer to corny for lagering for at least two weeks.

Strike water: 8.6 gallons, 7.3 gallons into boil; should give 5.5 gallons into fermenter.

Previous brew used WLP036, with good flavor but poor flocculation. Will try WLP029, a Kolsch yeast which has better flocculation and attenuation characteristics.

Last Updated and Sharing

4,205

Views

Brews

Public: Yup, Shared
Last Updated: 2014-10-07 02:22 UTC

System Default

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

Other Brewers Who Brewed This Recipe:

mgard18

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Altbier Sticke (Old Secret Ale)

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