seabeemech1970
Well-Known Member
Can anyone give me an opinion of my recipe that I am going to do this weekend?
Recipe: Alte Geheimnis Bier TYPE: All Grain
Style: Düsseldorf Altbier
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.6 SRM SRM RANGE: 11.0-17.0 SRM
IBU: 34.9 IBUs Tinseth IBU RANGE: 35.0-50.0 IBUs
OG: 1.048 SG OG RANGE: 1.046-1.054 SG
FG: 1.008 SG FG RANGE: 1.010-1.015 SG
BU:GU: 0.725 Calories: 151.6 kcal/12oz Est ABV: 5.2 %
EE%: 72.00 % Batch: 5.50 gal Boil: 6.74 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
5.00 gal Dusseldorf, Germany Water 1 -
4.60 g Calcium Chloride (Mash 60.0 mins) Water Agent2 -
3.80 g Baking Soda (Mash 60.0 mins) Water Agent3 -
2.30 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 4 -
1.00 g Chalk (Mash 60.0 mins) Water Agent 5 -
0.70 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 6 -
0.60 g Salt (Mash 60.0 mins) Water Agent 7 -
Total Grain Weight: 9 lbs 12.2 oz Total Hops: 3.05 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
7 lbs 14.4 oz Pilsner (Weyermann) (1.6 SRM) Grain 8 80.9 %
1 lbs 6.4 oz Munich I (Weyermann) (8.0 SRM) Grain 9 14.3 %
3.9 oz Vienna Malt (Weyermann) (3.5 SRM) Grain 10 2.5 %
3.5 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 11 2.3 %
Name Description Step Temperat Step Time
Acid Rest Add 21.58 qt of water at 98.0 F 95.0 F 45 min
Protein Rest Decoct 5.93 qt of mash and boil it 122.0 F 60 min
Saccharification Decoct 7.42 qt of mash and boil it 148.0 F 15 min
Saccharification Decoct 3.21 qt of mash and boil it 156.0 F 15 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 3.02 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.043 SG Est OG: 1.048 SG
Amt Name Type # %/IBU
1.25 oz Spalter [4.50 %] - Boil 60.0 min Hop 12 18.9 IBUs
1.00 oz Spalter [4.50 %] - Boil 30.0 min Hop 13 11.6 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 14 -
0.80 oz Spalter [4.50 %] - Boil 10.0 min Hop 15 4.4 IBUs
---FERM PROCESS-----------------------------
Primary Start: - 4.00 Days at 59.0 F
Secondary Start: - 7.00 Days at 55.0 F
Tertiary Start: - Lager 30 Days at 32.0 F
Style Carb Range: 2.10-3.10 Vols
Bottling Date: with 2.7 Volumes CO2:
---NOTES------------------------------------
Recipe: Alte Geheimnis Bier TYPE: All Grain
Style: Düsseldorf Altbier
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.6 SRM SRM RANGE: 11.0-17.0 SRM
IBU: 34.9 IBUs Tinseth IBU RANGE: 35.0-50.0 IBUs
OG: 1.048 SG OG RANGE: 1.046-1.054 SG
FG: 1.008 SG FG RANGE: 1.010-1.015 SG
BU:GU: 0.725 Calories: 151.6 kcal/12oz Est ABV: 5.2 %
EE%: 72.00 % Batch: 5.50 gal Boil: 6.74 gal BT: 60 Mins
---WATER CHEMISTRY ADDITIONS----------------
Amt Name Type # %/IBU
5.00 gal Dusseldorf, Germany Water 1 -
4.60 g Calcium Chloride (Mash 60.0 mins) Water Agent2 -
3.80 g Baking Soda (Mash 60.0 mins) Water Agent3 -
2.30 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 4 -
1.00 g Chalk (Mash 60.0 mins) Water Agent 5 -
0.70 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 6 -
0.60 g Salt (Mash 60.0 mins) Water Agent 7 -
Total Grain Weight: 9 lbs 12.2 oz Total Hops: 3.05 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
7 lbs 14.4 oz Pilsner (Weyermann) (1.6 SRM) Grain 8 80.9 %
1 lbs 6.4 oz Munich I (Weyermann) (8.0 SRM) Grain 9 14.3 %
3.9 oz Vienna Malt (Weyermann) (3.5 SRM) Grain 10 2.5 %
3.5 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 11 2.3 %
Name Description Step Temperat Step Time
Acid Rest Add 21.58 qt of water at 98.0 F 95.0 F 45 min
Protein Rest Decoct 5.93 qt of mash and boil it 122.0 F 60 min
Saccharification Decoct 7.42 qt of mash and boil it 148.0 F 15 min
Saccharification Decoct 3.21 qt of mash and boil it 156.0 F 15 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 3.02 gal water at 168.0 F
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.043 SG Est OG: 1.048 SG
Amt Name Type # %/IBU
1.25 oz Spalter [4.50 %] - Boil 60.0 min Hop 12 18.9 IBUs
1.00 oz Spalter [4.50 %] - Boil 30.0 min Hop 13 11.6 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 14 -
0.80 oz Spalter [4.50 %] - Boil 10.0 min Hop 15 4.4 IBUs
---FERM PROCESS-----------------------------
Primary Start: - 4.00 Days at 59.0 F
Secondary Start: - 7.00 Days at 55.0 F
Tertiary Start: - Lager 30 Days at 32.0 F
Style Carb Range: 2.10-3.10 Vols
Bottling Date: with 2.7 Volumes CO2:
---NOTES------------------------------------