Ulrike Meinhops Beer Recipe | BIAB Düsseldorf Altbier | Brewer's Friend
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Ulrike Meinhops

149 calories 13.3 g 330 ml
Beer Stats
Method: BIAB
Style: Düsseldorf Altbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: #blackmonty
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Tuesday February 25th 2020
1.049
1.009
5.2%
37.0
17.0
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg German - Bohemian Pilsner3.6 kg Bohemian Pilsner 38 1.9 76.6%
0.60 kg Weyermann - Munich Type I0.6 kg Munich Type I 38 6 12.8%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 4.3%
0.20 kg German - CaraMunich III0.2 kg CaraMunich III 34 57 4.3%
0.10 kg German - Carafa II0.1 kg Carafa II 32 425 2.1%
4.70 kg / Ft 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 Boil 60 min 26.07 38.5%
20 g Spalt20 g Spalt Hops Pellet 4.5 Boil 15 min 5.97 30.8%
20 g Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.98 30.8%
65 g / Ft 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
Ft 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 97.7 g       Temp: 21 °C       CO2 Level: 2 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

Mash at 152F/67C for 90 minutes

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.

Ferment a little warm, again, to bump up total attenuation. 68F/20C is warm for an Alt, but the 1007 doesn’t produce much of an ester profile and a larger-than-strictly-necessary pitch will keep the esters away, so you can get away with it. Leave it go for about two weeks at that temperature, and then cold-crash and lager for another two weeks. Package, carbonate to 2 volumes of CO2.

(My notes: it needs 2 months for lagering at least and priming sugar up to 2,2 volumes of CO2)

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2021-11-21 07:54 UTC
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