Alt 'oids
Dusseldorf Altbier

 

Type: All Grain

 Date: 3/19/2005

Batch Size: 5.50 gal

 Brewer: Fred Bonjour
Boil Size: 7.22 gal Asst Brewer:
Boil Time: 75 min Equipment: Brew Pot (30 Qt) and Igloo Cooler (10 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 71.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5 lbs Pilsner (Weyermann) (1.7 SRM) Grain 48.2 %
3 lbs 12.0 oz Munich I (Weyermann) (7.1 SRM) Grain 36.1 %
1 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 9.6 %
8.0 oz Caramel Malt - 80L 6-Row (Briess) (80.0 SRM) Grain 4.8 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.2 %
2.00 oz Spalter [4.10%] (65 min) Hops 29.1 IBU
1.00 oz Spalter (Whole) [5.80%] (45 min) Hops 16.7 IBU
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.050 SG

 Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.0 % Actual Alcohol by Vol: 5.7 %
Bitterness: 45.7 IBU Calories: 260 cal/pint
Est Color: 13.8 SRM Color:
Color
 

Mash Profile
Mash Name: Decoction 122 153 Total Grain Weight: 10.38 lb
Sparge Water: 5.47 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash in Add 13.00 qt of water at 131.8 F 122.0 F 15 min
Sacrification Decoct 5.84 qt of mash and boil it 153.0 F 60 min

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes