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Sticke Alt

Method: All Grain
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 98 gallons (fermentor volume)
Pre Boil Size: 110 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)

Created: Tuesday May 21st 2019

Original Gravity:

1.060

Final Gravity:

1.014

ABV (standard):

6.0%

IBU (tinseth):

33.7

SRM (morey):

11.4

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
150 lb	Briess - Synergy Select Pilsen Malt150 lb Synergy Select Pilsen Malt	38.3	1.8	75%
40 lb	Briess - Bonlander Munich Malt 10L40 lb Bonlander Munich Malt 10L	35.9	10	20%
6 lb	Briess - Caramel Munich 60L6 lb Caramel Munich 60L	35.4	60	3%
4 lb	Crisp Malting - Pale Chocolate4 lb Pale Chocolate	32.7	220	2%
200 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 oz	Palisade14 oz Palisade Hops	Pellet	7.5	Boil	60 min	19.76	24.1%
16 oz	Willamette16 oz Willamette Hops	Pellet	3.7	Boil	20 min	6.75	27.6%
12 oz	Willamette12 oz Willamette Hops	Pellet	3.7	Whirlpool	20 min	3.39	20.7%
16 oz	Hallertau Mittelfruh16 oz Hallertau Mittelfruh Hops	Pellet	3.1	Whirlpool	20 min	3.79	27.6%
58 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
14 oz	Palisade (Pellet)	19.76	24.1%
28 oz	Willamette (Pellet)	10.14	48.3%
16 oz	Hallertau Mittelfruh (Pellet)	3.79	27.6%
58 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
66 gal	Infusion	--	170 °F	--
	Temperature	--	150 °F	--
82 gal	Sparge	--	168 °F	--
Starting Mash Thickness: 1.5 qt/lb

Yeast

Omega Yeast Labs - Bayern Lager OYL-114

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Medium
Optimum Temp:	51 - 62 °F	Starter:	No
Fermentation Temp:	55 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 5469 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Cedar Falls, IA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
91	5	40	91	151	56
Strike 66 gallons (52 RO/14 Muni) 146g CaSO4 54g NaCl 32g CaCl2 Sparge 82 gallons (66 RO/16 Muni) 1 oz phos acid
Mash Chemistry and Brewing Water Calculator

Notes

Pitch at 52F
Ferment at 55F

Raise to 59F @~ 1.030; hold 24 hours
Raise to 63F; hold for 24 hours
Raise to 67F; allow fermentation to complete

Crash to 34F after diacetyl rest

Add 30 mL biofine to BT before transfer; condition for 24 hours before carbonation

Last Updated and Sharing

330

Views

Brews

Public: Yup, Shared
Last Updated: 2019-05-22 12:20 UTC

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

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