Altbier | Grainfather Brew Day | Recipe
Brewing up a Dusseldorf Altbier 🍺. Brewed on Sunday 22nd March. Recipe is at the bottom of the description box as well as through the vid - I'll be following up with the final verdict once the beer has fermented and conditioned.
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Brewing
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In Progress
Dusseldorf Altbier
Altbier
5.0% / 11.8 °P
Batch Volume: 25 L
Boil Time: 60 min
Mash Water: 18.76 L
Sparge Water: 15.84 L
Total Water: 34.6 L
Boil Volume: 30.08 L
Pre-Boil Gravity: 1.043
Vitals
Original Gravity: 1.048
Final Gravity: 1.010
IBU (Tinseth): 48
Color: 24.5 EBC
Mash
Temperature — 68 °C — 60 min
Mash Out — 75 °C — 10 min
Malts (5.65 kg)
5.26 kg (93.1%) — Weyermann Bohemian Pilsner — Grain — 4 EBC
320 g (5.7%) — Weyermann Caramunich I — Grain — 101 EBC
70 g (1.2%) — Bairds Black Malt — Grain — 1180 EBC
Hops (177.7 g)
81.7 g (38 IBU) — Select Spalt (Whole) 4.75% — Boil — 60 min
46 g (7 IBU) — Select Spalt (Whole) 4.75% — Boil — 5 min
50 g (4 IBU) — 5% — Aroma — 20 min hopstand @ 80 °C
Hopstand at 80 °C
Miscs
3.8 g — Calcium Chloride (CaCl2) — Mash
5 g — Gypsum (CaSO4) — Mash
2.6 ml — Lactic Acid 80% — Mash
Yeast
1 pkg — Fermentis K-97 SafAle German Ale
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