I'm brewing my first alt and this is what I have came up with on beer smith and from reading around the forums for a while. Just wanted to post it and see if I missed something or if I'm completely off before I start the brew.
Style: Düsseldorf Altbier
TYPE: Extract
Recipe Specifications
--------------------------
Boil Size: 6.09 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 14.0 SRM
Estimated IBU: 35.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
1 lbs Caramunich II (Weyermann) (63.0 SRM)
1 lbs Light Dry Extract (8.0 SRM)
6 lbs Munich Liquid Malt (10SRM?)
1.75 oz Spalter [4.50 %]
1.0 pkg German Ale (Wyeast Labs #1007)
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.042 SG Est OG: 1.051 SG
Amt Name Type %/IBU
1 lbs Light Dry Extract (8.0 SRM) 12.5 %
2 lbs Munich Liquid Malt [Boil for60 min] 25.0 %
1.00 oz Spalter [4.50 %] - Boil 60.0 min Hop 8.3 IBUs
0.75 oz Spalter [4.50 %] - Boil 45.0 min Hop 12.6 IBUs
4 lbs Munich Liquid Malt [Boil for20 min] 50.0 %
Notes:
------
Steep Grains for 20-30 mins at 160F in a smaller side pot filled with 1 gallon. While steeping start to boil 5 gallons in pot outside. Once steeping is done add it to the full pot. Add DME and 20% of LME and Hops at 60, Hops again at 45. Last 15 minutes of boil add rest of LME. Primary for 2 weeks or when FG is reached. 2 days at 62F (for a dicytal rest). Cold Condition for 4 weeks at 40F - 42F. Batch prime and pitch new yeast, I save my yeast from my conical but dry yeast will work. Bottle, let carb at room temp(60F-65F) for 2 weeks. Bottle condition for 4 weeks at 35F. Prost!
Created with BeerSmith 2 - http://www.beersmith.com
Any suggestions? Its a full boil in my new 15g pot. Eventually if this turns out the way I want it, Ill be doing 10 gallon batches but not yet. I have the 14g Stout conical that I ferment in.
Style: Düsseldorf Altbier
TYPE: Extract
Recipe Specifications
--------------------------
Boil Size: 6.09 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.051 SG
Estimated Color: 14.0 SRM
Estimated IBU: 35.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
1 lbs Caramunich II (Weyermann) (63.0 SRM)
1 lbs Light Dry Extract (8.0 SRM)
6 lbs Munich Liquid Malt (10SRM?)
1.75 oz Spalter [4.50 %]
1.0 pkg German Ale (Wyeast Labs #1007)
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.042 SG Est OG: 1.051 SG
Amt Name Type %/IBU
1 lbs Light Dry Extract (8.0 SRM) 12.5 %
2 lbs Munich Liquid Malt [Boil for60 min] 25.0 %
1.00 oz Spalter [4.50 %] - Boil 60.0 min Hop 8.3 IBUs
0.75 oz Spalter [4.50 %] - Boil 45.0 min Hop 12.6 IBUs
4 lbs Munich Liquid Malt [Boil for20 min] 50.0 %
Notes:
------
Steep Grains for 20-30 mins at 160F in a smaller side pot filled with 1 gallon. While steeping start to boil 5 gallons in pot outside. Once steeping is done add it to the full pot. Add DME and 20% of LME and Hops at 60, Hops again at 45. Last 15 minutes of boil add rest of LME. Primary for 2 weeks or when FG is reached. 2 days at 62F (for a dicytal rest). Cold Condition for 4 weeks at 40F - 42F. Batch prime and pitch new yeast, I save my yeast from my conical but dry yeast will work. Bottle, let carb at room temp(60F-65F) for 2 weeks. Bottle condition for 4 weeks at 35F. Prost!
Created with BeerSmith 2 - http://www.beersmith.com
Any suggestions? Its a full boil in my new 15g pot. Eventually if this turns out the way I want it, Ill be doing 10 gallon batches but not yet. I have the 14g Stout conical that I ferment in.
