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2006-10-08 Altbier

A ProMash Brewing Session Report

Brewing Date: Sunday October 08, 2006
Head Brewer: Roy Roberts
Asst Brewer:   
Recipe: Altbier


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): 10.00      
Anticipated OG: 1.052 Plato: 12.88
Anticipated SRM: 10.7        
Anticipated IBU: 39.8      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   

Actual OG: 1.054 Plato: 13.33   
Actual FG: 1.012 Plato: 3.07   
Alc by Weight: 4.33 by Volume: 5.53 From Measured Gravities.
ADF: 77.0 RDF: 64.1 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 70 %
Anticipated Points From Mash: 52.08
Actual Points From Mash: 52.08


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 Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
40.0 4.00 lbs.  Pilsener Germany 1.038 2
40.0 4.00 lbs.  Munich Malt Germany 1.037 8
20.0 2.00 lbs.  Aromatic Malt Belgium 1.036 25

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz.  Hallertau Hersbrucker Pellet 4.53 39.8 First WH


Yeast



Mash Schedule
Mash Name:    infuse and ramp
Total Grain Lbs: 10.00   
Total Water Qts: 14.00 Before Additional Infusions
Total Water Gal: 3.50 Before Additional Infusions
Tun Thermal Mass: 0.05   
Grain Temp: 75.00 F   


Step Name
Step
Time
Rest
Time
Start
Temp
Stop
Temp
Heat
Type
Infuse
Temp
Infuse
Amount
Infuse
Ratio
First Infuse 2 25 153 153 Infuse 165 14.00 1.40
ramp 0 20 153 165 Direct         
hold 5 0 165 165 Infuse 210 0.00 1.40

Total Water Qts: 14.00 After Additional Infusions
Total Water Gal: 3.50 After Additional Infusions
Total Mash Volume Gal: 4.30 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: Pitchable Flask
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 66 degrees F

Original Gravity: 1.054 SG 13.33 Plato
Finishing Gravity: 1.012 SG 3.07 Plato



Mash Notes
Accidentally let lauter run dryish and cloudy, so did batch-style sparge. Last runnings 1.019 and slightly grainy tasting.


Fermentation Notes
fermenting in fridge. aerated at 9 hours after no visible activity




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