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Dusseldorf Alt

Method: Partial Mash
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Post Boil Gravity: 1.202 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Wednesday October 30th 2019

Original Gravity:

1.061

Final Gravity:

1.012

ABV (standard):

6.4%

IBU (tinseth):

32.2

SRM (morey):

17.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.30 lb	Liquid Malt Extract - Munich3.3 lb Liquid Malt Extract - Munich	35	8	34.6%
3 lb	Liquid Malt Extract - Pilsen3 lb Liquid Malt Extract - Pilsen	35	2	31.4%
1 lb	German - Dark Munich1 lb Dark Munich	36	10	10.5%
1 lb	American - Pilsner1 lb Pilsner	37	1.8	10.5%
0.50 lb	Briess - Caramel Munich 60L0.5 lb Caramel Munich 60L	35.4	60	5.2%
0.25 lb	German - Carafa II0.25 lb Carafa II	32	425	2.6%
0.25 lb	Briess - Wheat Malt, White0.25 lb Wheat Malt, White	39.1	2.5	2.6%
0.25 lb	German - Melanoidin0.25 lb Melanoidin	37	25	2.6%
9.55 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.25 oz	Perle1.25 oz Perle Hops	Pellet	8.2	Boil	60 min	24.64	38.5%
1 oz	Spalt1 oz Spalt Hops	Pellet	4.5	Boil	15 min	5.37	30.8%
1 oz	Spalt1 oz Spalt Hops	Pellet	4.5	Boil	5 min	2.16	30.8%
3.25 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.25 oz	Perle (Pellet) 1.2499999971407 oz Perle (Pellet) Hops	24.64	38.5%
2 oz	Spalt (Pellet) 1.9999999954251 oz Spalt (Pellet) Hops	7.53	61.6%
3.25 oz / $ 0.00

Yeast

Fermentis - Safale - German Ale Yeast K-97

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.63 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Chill to 62°F (16°C) and hold for one week, then let free-rise to high 60s Fahrenheit (20°C) to finish. After conditioning, age cold for three weeks or more.

Adapted from Craft Beer and Brewing Magazine's Doozie Dusseldorf Altbier recipe.

Last Updated and Sharing

268

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Brews

Public: Yup, Shared
Last Updated: 2019-10-30 16:22 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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