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ALT2 System

Description
German Munich malt tends to a maltier profile. Australian Munich still okay though. Would use %70 next time.

Details

Beer Style
7A Northern German Altbier (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
6.08 gal 
Boil Volume
7.26 gal 
Boil Time
60 min 
Maximum Extract
499.9 points
Potential Extract
349.9 points (70% from recipe)
Anticipated OG
1.058 SG
Boil SG
1.048 SG (at start of boil)
Anticipated Color
10.8 SRM     
Estimated IBU
28.9 IBU
Estimated FG
1.018 SG
Estimated Alcohol
5.2 %abv
Fermentation
Primary 8 d, Secondary 4 d, and Lager 28 d
Mash
75 m @ 150 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
1.058 SG High
FG
1.018 SG High
Alcohol
5.2 %abv
Bitterness
28.9 IBU
Color
10.8 SRM Low
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Dingemans Munich 6.61 lbs 5.5 °L 37 ppg 49.5 %
Crisp Euro Pils 6.61 lbs 1.2 °L 38 ppg 49.5 %
Briess Black Barley 0.13 lbs 500.0 °L 32 ppg 1.0 %
Totals 13.4 lbs 499.9 points 100%

Fermentables

Name: Dingemans Munich
Amount: 6.61 lbs
Color: 5.5 °L
Potential: 37 ppg
% Grist49.5 %
Name: Crisp Euro Pils
Amount: 6.61 lbs
Color: 1.2 °L
Potential: 38 ppg
% Grist49.5 %
Name: Briess Black Barley
Amount: 0.13 lbs
Color: 500.0 °L
Potential: 32 ppg
% Grist1.0 %
Totals
Amount: 13.4 lbs
Potential: 499.9 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Spalt 1.48 oz @ 6.0 %AA (8.9 AAU) 27.0 (29.5 %) Boil 60 min
Spalt 0.28 oz @ 6.0 %AA (1.7 AAU) 1.9 (10.7 %) Boil 10 min
Totals 1.8 oz
Hop: Spalt
Amount: 1.48 oz
%AA: 6.0
When: Boil
Time: 60 min
Hop: Spalt
Amount: 0.28 oz
%AA: 6.0
When: Boil
Time: 10 min
Totals
Amount: 1.8 oz

Yeast

Name Attenuation When
Wyeast 1338 European Ale 69 % Primary
Name: Wyeast 1338 European Ale
Attenuation: 69 %
When: Primary
 
 
 
Recipe Source: Mark Rasheed