B-Altbier
Altbier
5.3% / 12.2 °P
Recipe by
Baltazar
All Grain
jet 30 (copy)
70% efficiency
Batch Volume: 24 L
Boil Time: 90 min
Mash Water: 24.33 L
Sparge Water: 11.61 L @ 75 °C
Total Water: 35.94 L
Boil Volume: 31.58 L
Pre-Boil Gravity: 1.042
Vitals
Original Gravity: 1.049
Final Gravity: 1.009
IBU (Tinseth): 36
BU/GU: 0.74
Color: 26 EBC
Mash
Temperature — 50 °C — 15 min
Temperature — 63 °C — 30 min
Temperature — 70 °C — 30 min
Mash Out — 75 °C — 15 min
Malts (5.777 kg)
2.625 kg (45.4%) — Trachian Munich — Grain — 25 EBC
2.566 kg (44.4%) — Trachian Pilsner — Grain — 3.7 EBC
266 g (4.6%) — Weyermann Caramunich II — Grain — 124 EBC
200 g (3.5%) — BestMalz Caramel Pils — Grain — 5 EBC
120 g (2.1%) — Weyermann Special W Malt — Grain — 300 EBC
Hops (56 g)
26 g (30 IBU) — Brewer’s Gold 11% — Boil — 60 min
30 g (6 IBU) — Hallertauer Mittelfrueh 4% — Boil — 15 min
Hopstand at 80 °C
Miscs
1 items — Whirlfloc — Boil — 15 min
Yeast
1 pkg — Fermentis K-97 SafAle German Ale 81%
Fermentation
Primary — 16 °C — 14 days
Carbonation: 2.5 CO2-vol
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