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1698 ALT System

Description
After 30 min of mashing take 2 gal of the mash and heat to a boil. Then put back in the mash for the remainder of the masing.

Details

Beer Style
7C Düsseldorf Altbier (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5.5 gal 
Boil Volume
7 gal 
Boil Time
60 min 
Maximum Extract
512.5 points
Potential Extract
358.8 points (70% from recipe)
Anticipated OG
1.065 SG
Boil SG
1.051 SG (at start of boil)
Anticipated Color
17.5 SRM     
Estimated IBU
45.4 IBU
Estimated FG
1.016 SG
Estimated Alcohol
6.5 %abv
Fermentation
Primary 7 d, Secondary 7 d, and Lager 28 d
Mash
45 m @ 158 tempF

Style Compliance

7C Düsseldorf Altbier
Original Gravity
1.046-1.054 SG
Final Gravity
1.010-1.015 SG
Alcohol
4.5-5.2 %abv
Bitterness
35.0-50.0 IBU
Color
11.0-17.0 SRM
 
OG
1.065 SG High
FG
1.016 SG High
Alcohol
6.5 %abv High
Bitterness
45.4 IBU
Color
17.5 SRM High
Overall Compliance: 20.0%

Fermentables

Name Amount Color Potential % Grist
Briess 2-Row 10 lbs 1.8 °L 37 ppg 71.4 %
Weyermann CaraMunich III 3 lbs 57.0 °L 36 ppg 21.4 %
Flaked Wheat 0.5 lbs 2.0 °L 32 ppg 3.6 %
Dingemans Aromatic 0.5 lbs 19.0 °L 37 ppg 3.6 %
Totals 14.0 lbs 512.5 points 100%

Fermentables

Name: Briess 2-Row
Amount: 10 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist71.4 %
Name: Weyermann CaraMunich III
Amount: 3 lbs
Color: 57.0 °L
Potential: 36 ppg
% Grist21.4 %
Name: Flaked Wheat
Amount: 0.5 lbs
Color: 2.0 °L
Potential: 32 ppg
% Grist3.6 %
Name: Dingemans Aromatic
Amount: 0.5 lbs
Color: 19.0 °L
Potential: 37 ppg
% Grist3.6 %
Totals
Amount: 14.0 lbs
Potential: 512.5 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Perle 1.00 oz @ 8.0 %AA (8.0 AAU) 25.7 (29.9 %) Boil 60 min
Perle 1.00 oz @ 8.0 %AA (8.0 AAU) 19.7 (23.0 %) Boil 30 min
Totals 2.0 oz
Hop: Perle
Amount: 1 oz
%AA: 8.0
When: Boil
Time: 60 min
Hop: Perle
Amount: 1 oz
%AA: 8.0
When: Boil
Time: 30 min
Totals
Amount: 2.0 oz

Yeast

Name Attenuation When
White Labs WLP001 California Ale 76 % Primary
Name: White Labs WLP001 California Ale
Attenuation: 76 %
When: Primary
 
 
 
Recipe Source: Don Pfeiffer