Some experience · 20 litres · all grain
Altbier
Dusseldorf's answer to lager and Kolsch's opposite number: copper-coloured, firmly bitter, fermented cool with an ale yeast and then lagered until it finishes far drier than the malt aroma suggests.
Original gravity
1.049
at 72% efficiency
Final gravity
1.011
78% apparent attenuation
Alcohol
5.0%
by volume
Bitterness
34 IBU
Tinseth
Colour
13.8 SRM
27 EBC, Morey
Grain bill
4.51 kg
0.23 kg per litre
Brewed to Altbier, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Fermenting cool. At 20C this strain throws fruit that has no place in an alt; at 16C it stays crisp, and the four weeks of cold conditioning afterwards do the rest.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pilsner malt | 2.40 kg | 1.8 L | 37 ppg | 53% |
| Munich malt | 1.80 kg | 10 L | 35 ppg | 40% |
| Caramunich | 0.25 kg | 60 L | 34 ppg | 6% |
| Carafa Special Colour adjustment only. | 0.06 kg | 400 L | 27 ppg | 1% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 64C for 60 minutes to keep it fermentable.
- 02Boil 90 minutes with a long, firm bittering addition.
- 03Ferment at 16C.
- 04Lager at 1C for four weeks.
- 05Package at 2.4 volumes.
Numbers for the day
- Mash
- 64 C for 60 min
- Strike water at 3 L/kg
- 70.0 C
- Strike volume
- 13.5 L
- Boil
- 90 min
- Ferment
- 15-17 C
- Carbonate to
- 2.4 volumes
- Priming dextrose
- 120 g
- Yeast
- German AleWyeast 1007
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.4 volumes this one needs about 120 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99