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Alty Beer System

Description
Credit to Mark Rasheed for providing the original recipe from which this is derived.

Details

Beer Style
7A Northern German Altbier (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
70%
Recipe Volume
5 gal 
Boil Volume
6 gal 
Boil Time
60 min 
Maximum Extract
392.7 points
Potential Extract
274.9 points (70% from recipe)
Anticipated OG
1.055 SG
Boil SG
1.046 SG (at start of boil)
Anticipated Color
12.8 SRM     
Estimated IBU
32.1 IBU
Estimated FG
1.013 SG
Estimated Alcohol
5.5 %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
1.055 SG High
FG
1.013 SG
Alcohol
5.5 %abv High
Bitterness
32.1 IBU
Color
12.8 SRM Low
Overall Compliance: 40.0%

Fermentables

Name Amount Color Potential % Grist
Dingemans Munich 6 lbs 5.5 °L 37 ppg 56.4 %
Briess 2-Row 4 lbs 1.8 °L 37 ppg 37.6 %
Dingemans Aromatic 0.5 lbs 19.0 °L 37 ppg 4.7 %
Briess Black Barley 0.13 lbs 500.0 °L 32 ppg 1.2 %
Totals 10.6 lbs 392.7 points 100%

Fermentables

Name: Dingemans Munich
Amount: 6 lbs
Color: 5.5 °L
Potential: 37 ppg
% Grist56.4 %
Name: Briess 2-Row
Amount: 4 lbs
Color: 1.8 °L
Potential: 37 ppg
% Grist37.6 %
Name: Dingemans Aromatic
Amount: 0.5 lbs
Color: 19.0 °L
Potential: 37 ppg
% Grist4.7 %
Name: Briess Black Barley
Amount: 0.13 lbs
Color: 500.0 °L
Potential: 32 ppg
% Grist1.2 %
Totals
Amount: 10.6 lbs
Potential: 392.7 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Tettnang 1.50 oz @ 4.5 %AA (6.0 AAU) 25.6 (34.1 %) Boil 60 min
Tettnang 0.50 oz @ 4.5 %AA (2.0 AAU) 6.5 (26.2 %) Boil 30 min
Totals 2.0 oz
Hop: Tettnang
Amount: 1.5 oz
%AA: 4.5
When: Boil
Time: 60 min
Hop: Tettnang
Amount: 0.5 oz
%AA: 4.5
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: Brad Smith