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Deadwood ALT System


Details

Beer Style
7C Düsseldorf Altbier (BJCP)
Brewing Method
All grain 
Brew Type
Ale 
Recipe Efficiency
75%
Recipe Volume
5.02 gal 
Boil Volume
6.04 gal 
Boil Time
90 min 
Maximum Extract
332.9 points
Potential Extract
249.7 points (75% from recipe)
Anticipated OG
1.050 SG
Boil SG
1.041 SG (at start of boil)
Anticipated Color
13.3 SRM     
Estimated IBU
49.8 IBU
Estimated FG
1.012 SG
Estimated Alcohol
4.9 %abv
Fermentation
Primary 22 d, Secondary 13 d, and Lager 28 d
Mash
35 m @ 122 tempF and 60 m @ 150.08 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
1.050 SG
FG
1.012 SG
Alcohol
4.9 %abv
Bitterness
49.8 IBU
Color
13.3 SRM
Overall Compliance: 100.0%

Fermentables

Name Amount Color Potential % Grist
Weyermann Dark Munich 4.41 lbs 9.0 °L 37 ppg 48.8 %
Castle Pilsner 4.41 lbs 1.6 °L 37 ppg 48.8 %
Dingemans Chocolate 0.22 lbs 340.0 °L 30 ppg 2.4 %
Totals 9.0 lbs 332.9 points 100%

Fermentables

Name: Weyermann Dark Munich
Amount: 4.41 lbs
Color: 9.0 °L
Potential: 37 ppg
% Grist48.8 %
Name: Castle Pilsner
Amount: 4.41 lbs
Color: 1.6 °L
Potential: 37 ppg
% Grist48.8 %
Name: Dingemans Chocolate
Amount: 0.22 lbs
Color: 340.0 °L
Potential: 30 ppg
% Grist2.4 %
Totals
Amount: 9.0 lbs
Potential: 332.9 points
% Grist: 100%

Hops

Hop Amount IBU When Time
Hallertauer 0.49 oz @ 3.8 %AA (1.5 AAU) 7.8 (43.0 %) Boil 90 min
Tettnang 3.00 oz @ 3.9 %AA (9.0 AAU) 41.9 (37.5 %) Boil 60 min
Totals 3.5 oz
Hop: Hallertauer
Amount: 0.49 oz
%AA: 3.8
When: Boil
Time: 90 min
Hop: Tettnang
Amount: 3 oz
%AA: 3.9
When: Boil
Time: 60 min
Totals
Amount: 3.5 oz

Yeast

Name Attenuation When
Wyeast 1007 German Ale 75 % Primary
Name: Wyeast 1007 German Ale
Attenuation: 75 %
When: Primary
 

Additives

Name Amount When Time
Irish Moss 0.3 tsp Boil 10 min
Name: Irish Moss
Amount: 0.3 tsp
When: Boil
Time: 10 min
 
 
Recipe Source: Tim Gorman