2003-01-10 Roy's Altbier 2

A ProMash Brewing Session Report

Brewing Date: Friday January 10, 2003
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Roy's Altbier 2

BJCP Style and Style Guidelines
08-C Koelsch & Altbier, Northern German Altbier

Min OG: 1.040 Max OG: 1.055   
Min IBU: 25 Max IBU: 40   
Min Clr: 11 Max Clr: 19  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.00      
Anticipated OG: 1.061 Plato: 14.95
Anticipated SRM: 6.5        
Anticipated IBU: 28.3      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.069 Plato: 16.83   
Actual FG: 1.019 Plato: 4.83   
Alc by Weight: 5.14 by Volume: 6.62 From Measured Gravities.
ADF: 71.3 RDF: 59.8 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 93 %
Anticipated Points From Mash: 60.90
Actual Points From Mash: 75.62

Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For First Wort Hops: -10 %

% Amount Name Origin Potential SRM
9.1 1.00 lbs.  Aromatic Malt Belgium 1.036 25
90.9 10.00 lbs.  Pilsener Belgium 1.037 2

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
2.00 oz.  Hallertau Hersbrucker Whole 3.70 28.3 First WH

WYeast 1007 German Ale

Mash Schedule
Mash Name:    60_70 simple
Total Grain Lbs: 11.00   
Total Water Qts: 11.00 Before Additional Infusions
Total Water Gal: 2.75 Before Additional Infusions
Tun Thermal Mass: 0.00   
Grain Temp: 75.00 F   

Step Name
Beta Amylase 1 50 143 143 Infuse 156 11.00 1.00
Alpha Amylase 6 30 158 156 Infuse 210 3.81 1.35
Mashout 10 10 177 177 Direct         

Total Water Qts: 14.81 After Additional Infusions
Total Water Gal: 3.70 After Additional Infusions
Total Mash Volume Gal: 4.58 After Additional Infusions

Runnings Stopped At: 1.010 SG 2.56 Plato

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Mash Schedule

Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 8
Primary Temperature: 63 degrees F

Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 14
Secondary Temperature: 66 degrees F

Original Gravity: 1.069 SG 16.83 Plato
Finishing Gravity: 1.019 SG 4.83 Plato

Bottling/Kegging Specifics
Bottling Date: Sunday February 02, 2003
Desired Carbonation Level: 2.30 Volumes CO2
Fermentation Temperature: 73 F

Amount In Bottles: 3.30 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 2.66 Oz
Amount of Liquid Added: 0.14 Gal

Mash Notes
Long rest ~50 minutes around 143 degrees, then 30 min at 156 degrees, mashout at 165.

Fermentation Notes
Primary at 63 degrees using wet shirt for 8 days. Gravity 1.039 at racking to 2ndary. Let ferment "dry" (no wet shirt) at 66 degrees to knock down gravity - vigorous 2ndary fermentation.

Tasting Notes
Not bad considering the below grain problem - of course could be maltier.

Problem Notes
Beer, Beer, and More Beer mislabeled a bag of malt. I discovered this after growing my alt yeast starter, so I improvised this by adding a pound of aromatic malt.

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