Northern German Altbier
BJCP 2008 – 07A
Batch #:
2012-12
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
July 4, 2012
Statistics
OG:
1.060 14.7° P
FG:
1.010 2.6° P
Real Extract:
4.8° P
Attenuation:
82.3% Apparent
67.3% Real
67.3% Real
Color:
14.5SRM
IBU:
32.8
BU/GU:
0.55
ABV:
6.3%
ABW:
5.2%
Calories:
196 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 15.00 pounds | German Pilsen Malt (2-Row) | 73.2% |
| 4.00 pounds | German Light Munich Malt | 19.5% |
| 1.00 pounds | German CaraMunich Malt I | 4.9% |
| 0.25 pounds | German Carafa III De-Husked Malt Wyermann | 1.2% |
| 0.25 pounds | British Pale Chocolate Thomas Fawcett and Sons | 1.2% |
| 20.50 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.40 ounces | Magnum | 60 minutes | Boil | Pellets | 10.0% | |
| 1.00 ounces | Hallertauer Gold | 20 minutes | Boil | Leaf | 4.5% | |
| 2.40 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1/4 tsp. | Super Moss | Fining | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| German Ale | Wyeast | 1007 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Hop Utilization:
100%
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
14 days @ 66° F
Age:
60 days @ 35° F
General Info
First day brewing with the new Monster mill. May need to make adjustments if efficiency suffers.
Added 5.2 buffer to mash.
Could only cool to 74°F - fermenting in basement where it's around 66°F.
Mash temp was 148°F for 60 min.
