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Alt.Beer.Recipe System


Details

Beer Style
7A Northern German Altbier (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
7 gal 
Boil Time
90 min 
Maximum Extract
432.5 points
Potential Extract
302.7 points (70% from recipe)
Anticipated OG
1.061 SG
Boil SG
1.043 SG (at start of boil)
Anticipated Color
18.0 SRM     
Estimated IBU
29.1 IBU
Estimated FG
1.015 SG
Estimated Alcohol
5.9 %abv
Mash
60 m @ 152.6 tempF

Style Compliance

7A Northern German Altbier
Original Gravity
1.046-1.054 SG
Final Gravity
1.010-1.015 SG
Alcohol
4.5-5.2 %abv
Bitterness
25.0-40.0 IBU
Color
13.0-19.0 SRM
 
OG
1.061 SG High
FG
1.015 SG High
Alcohol
5.9 %abv High
Bitterness
29.1 IBU
Color
18.0 SRM
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Gambrinus Pilsner Malt 9.8 lbs 1.5 °L 38 ppg 85.3 %
Gambrinus Munich Light 1 lbs 10.0 °L 37 ppg 8.7 %
Briess Caramel 60L 4 oz 60.0 °L 34 ppg 2.2 %
Weyermann Dehusked Carafa II 4 oz 430.0 °L 32 ppg 2.2 %
Crisp Pale Chocolate 3 oz 225.0 °L 35 ppg 1.6 %
Totals 11.5 lbs 432.5 points 100%

Fermentables

Name: Gambrinus Pilsner Malt
Amount: 9.8 lbs
Color: 1.5 °L
Potential: 38 ppg
% Grist85.3 %
Name: Gambrinus Munich Light
Amount: 1 lbs
Color: 10.0 °L
Potential: 37 ppg
% Grist8.7 %
Name: Briess Caramel 60L
Amount: 4 oz
Color: 60.0 °L
Potential: 34 ppg
% Grist2.2 %
Name: Weyermann Dehusked Carafa II
Amount: 4 oz
Color: 430.0 °L
Potential: 32 ppg
% Grist2.2 %
Name: Crisp Pale Chocolate
Amount: 3 oz
Color: 225.0 °L
Potential: 35 ppg
% Grist1.6 %
Totals
Amount: 11.5 lbs
Potential: 432.5 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Magnum 0.60 oz @ 13.0 %AA (7.8 AAU) 29.1 (34.9 %) Boil 60 min
Totals 0.6 oz
Hop: Magnum
Amount: 0.6 oz
%AA: 13.0
When: Boil
Time: 60 min
Totals
Amount: 0.6 oz

Yeast

Name Attenuation When
Wyeast 1007 German Ale 75 % Primary
Name: Wyeast 1007 German Ale
Attenuation: 75 %
When: Primary
 
 
 
Recipe Source: Brewing Classic Styles: Zainasheff, Jamil; Palmer, John J.