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ALT-ered States.... All-grain
Color
Stats
OG1.056
FG1.014
IBU44
ABV5.40 %
SRM16
BJCP Style
08B. Koelsch And Altbier, Duesseldorf Altbier
Description
Based on a Promash recipe dump. Tweaked to my liking. Added DH of Hallertau DH.
Submitted by BJCooper on 11-May-2007

Recipe Details
Tasting Notes
Awards
Boil Volume 6.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast WY1007 (75% app. attenuation)
Primary Fermentation Plastic, 7 days
Secondary Fermentation Glass, 21 days
Other Fermentation Bottle, 14 days
Procedure Adjust for Batch Sparge (total grain 11 lbs), bring 18.4 Qts water to 174.8 degrees and mash the balance of the grain bill in converted rubbermaid tun for 1 hour. Drain, bring 3.3 gallons of water to 170 degrees, stir into tun and mash for an additional 15 minutes, drain (sparging). Bring total of both runs to boil (6.5 gallons) and add 1 oz of Perle hops. At 25 minutes remaining, add 0.5 oz of Saaz hops. At 15 minutes remaining add 0.5 oz of Hallertau Hersbrucker hops, insert chiller and toss in a whirlfloc tab. Complete boil, chill to 70 degrees F and pitch 1 pack of WY1007 (WYeast German ALT). Aerate.
  Style Comparison
  Low   High
OG 1.040 1.056 1.055
FG 1.012 1.014 1.019
IBU 40 44 60
SRM 11 16 19
ABV 5 5.40 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
65.0 % 6.50 German Pilsener 37.1 1.6
25.0 % 2.50 German Munich 13.9 8.0
5.0 % 0.50 Belgian Carapils 2.3 8.0
2.5 % 0.25 American Soft White Wheat 1.5 2.8
2.5 % 0.25 American Black Patent 1.1 500.0
  10.00     55.7  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
40.0 % 1.00 Perle Pellet 8.0 8.0 60 0.270 32.4
20.0 % 0.50 Czech Saaz Pellet 5.0 2.5 25 0.188 7.0
20.0 % 0.50 Hallertau Hersbruck Pellet 4.5 2.3 15 0.134 4.5
20.0 % 0.50 Hallertau Hersbruck Pellet 4.5 2.3 DH 0.000 0.0
  2.50               44.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 Whirlfloc Tab Fining