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Altbier Sticke (Old Secret Ale)

273 calories
Method: BIAB
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: CMW
Share: <EMBED>
1.081
1.026
7.28%
22.44
13.57
n/a
 
Brew Log History

Target 63°F

Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:0 }} / 12 oz

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Fermentables
Amount Fermentable PPG °L Bill %
10 lb German - Bohemian Pilsner10 lb Bohemian Pilsner 38 1.9 58.8%
0.5 lb Belgian - Special B0.5 lb Special B 34 115 2.9%
5 lb German - Munich Light5 lb Munich Light 37 6 29.4%
0.5 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 2.9%
0.5 lb American - White Wheat0.5 lb White Wheat 40 2.8 2.9%
0.5 lb German - CaraMunich I0.5 lb CaraMunich I 34 39 2.9%
17 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU
1.5 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh HopsPellet3.75Boil60 min17.86
0.5 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh HopsPellet3.75Boil30 min4.58
 
Mash Guidelines
Amount Description Type Temp Time
--BIAB mashInfusion152 F60 min
 
Yeast
Amount:
1
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
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile: Recipe: Altbier Sticke (Old Secret Ale)
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.
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View Count: 2631
Brew Count: 0
Last Updated: 2014-10-07 02:22 UTC
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