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Dusseldorf Altbier

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 14.5 %/h
    Evaporation rate
  • 28.6 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 23.3 liter(s)
    Total mash volume

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Fermentables

13.3 BLG
5.5% ABV
14.2 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 4 kg 68.6% 81 % 5
Grain Munich Malt 1 kg 17.2% 80 % 25
Grain Aromatic Malt 0.5 kg 8.6% 78 % 51
Grain Caramunich® typ I 0.24 kg 4.1% 73 % 90
Grain Weyermann - Carafa II 0.09 kg 1.5% 70 % 1100
Sum 5.83 kg

Hops

43 IBU

Bitterness ratio 0.8 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 30 g 60 min 11.5 %
Boil Tettnang 25 g 15 min 3.8 %
Boil Tettnang 25 g 5 min 3.8 %

Yeasts

Name Type Form Amount Laboratory
Safale K-97 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Fining irish moss 5 g Boil 10 min

Notes

  • Malts added to 17.5 l of water at 72C
    Single Decoction:
    infusing for 50 minutes to Convertion Rest (total: 1h 45min)
    pulled 4l out of the mash, rested 70-72 for 15 min then boiled for 25 min
    added decoction and mashed out at 75 C
    bedded 3l for lautering, sparged with 15l (75C) - went down from 20 to 11.1 brix
    29l set for boiling for 90 min
    13.9 brix after boiling (13.4 blg)
    8 brix after 20 days of fermentation in 16-18 C (7.7 blg) => efficiency: 43%
    temp ramped up to 21 C for last week
    Final Gravity => 7.2 blg, efficiency < 50%
    expected ABV => 4,0%
    carbonation 2.2 (110g per 21l)
    Feb 9, 2019, 12:27 PM

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