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Old 04-02-2007, 06:42 PM   #1
Glibbidy
 
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Oct 2005
Sunny Southern Vermont
Posts: 2,369
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Recipe Type: All Grain   
Yeast: American Ale yeast 1056   
Yeast Starter: 16 ounces slurry straight up fromMcneils brewery   
Batch Size (Gallons): 10   
Original Gravity: 1.054   
Final Gravity: 1.008   
IBU: 45   
Boiling Time (Minutes): 90   
Primary Fermentation (# of Days & Temp): 10 days 68f   
Secondary Fermentation (# of Days & Temp): 14 days 68f   

the link
http://www.matweecha.net/beer/altbier.htm

Brew Profile for:
Alt Bier Eins
for 10 Gallons
Notes:
K=15gallons Strike Temperature F 162 1' Plato=~.52% ABV
Mash Water: 8.75 gal Target Gravity 1.060 10' Plato= ~5.2% ABV
Sparge Water : 6.25 gal Actual Gravity 1.054 Upward infusion mash at 73f
40oz. H2o per lb malt Malt Water Mash Terminal Gravity 1.008 mash in 55% at 162
pounds of malt 28 40.00 8.75 Projected ABV 5.80% 1st infusion 144
ounces of malt 448 Plato 14 2nd infusion 151
Ounces Percentage Volume Yielded
Grains in ounces Chocolate Malt 4.50 1.00%
Malted Wheat 9.00 2.00%
Crystal malt 22.40 5.00%
Munich malt 152.40 34.00%
Pilsner Moravian 260.00 58.00%
Total Grain in ounces 448.30 100.00%

Calcium Chloride .4 oz in mash
Calcium Chloride .2 oz in sparge

Target IBU 45
Hops IBU's ounces Alpha Acids Addition Phase
Tettnanger 30 2.80 4.8 Kettle addition 10 minutes in
Hallertauer Mittelfruh 10 2.04 3.6 Middle addtion 30 minutes left
Hallertauer Mittelfruh 5 4.01 3.6 Late Addition 15 minutes left


 
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