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Alt

From the BrewBlog of TANDEMBRYGGERIET
Printed May 14, 2024

Specifics
Style: Dusseldorf Altbier
Yield: 42 liters
Color (EBC/SRM): 32/16.2
Bitterness (Calc): 42 IBU (Tinseth)
BU/GU: 0.82
Calories: 166 (12 ounces)
ABV: 5.7%
ABW: 4.5%
OG: 1.051
OG (Plato): 12.62° P
FG: 1.008
FG (Plato): 2.05° P
Real Extract: 3.96° P
App. Atten.: 83.8%
Real Atten.: 68.6%
BJCP Style Info: Dusseldorf Altbier
O.G.: 1.046 - 1.054
F.G.: 1.010 - 1.015
ABV: 4.5 - 5.2%
Bitterness: 35 - 50 IBUs
Color: 11 - 17 SRM
Info: A well balanced, bitter yet malty, clean, smooth, well-attenuated copper-colored German ale.

Commercial Examples: Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlüssel; other examples: Diebels Alt, Schlösser Alt, Frankenheim Alt.
General Information
Method: All Grain
Malts and Grains
3.50 kilograms Best Pilsener Malz 29.2% of grist
2.50 kilograms Weyermann Pale Ale Malz 20.8% of grist
3.50 kilograms Weyermann Münchener Malz Typ I 29.2% of grist
1.00 kilograms Weyermann CARARED 8.3% of grist
1.50 kilograms Muntons Crystal Malt 160-200 12.5% of grist
12.00 kilograms Total Grain Weight 100% of grist
Non-Fermentables
10 g Yeast Nutrient @ 10 minutes  
0.5 TS Super Moss @ 10 minutes  
Hops
78.00 grams Perle 7.3% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		569.4 AAUs
100.00 grams Hallertauer Mittlefruh 4.3% Pellets @ 10 minutes
Type: Flavor
Use: Aroma 		430 AAUs
178.00 grams Total Hop Weight 999.4 AAUs
Boil
Total Boil Time: 90 minutes
Yeast
Name: German Ale/Kolsch
Manufacturer: White Labs
Product ID: WLP029
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 18–21°C
Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature: 10°C Tun Temperature: 10°C
Sparge Temperature: 78°C PH: 5.5
Notes:

Steps

# Name Type Time Temp. Description
1 Proteinrast Infusion 15 min. 6.7°C
2 Ferularast Infusion 15 min. 11.1°C
3 Verzuckerungsrast Infusion 60 min. 18.9°C
4 Mash-out Infusion 2 min. 25.6°C
Procedure

Hefe:
Ca. 1,3 l Slurry vom "Kölsch" (Batch 20), gewaschen und im Kühlschrank gelagert. Am Brautag Überstand abgegossen und die Hefe ins Warme gestellt.

Maischeschema:
45 min @ 65 °C
15 min @ 68 °C
15 min @ 78 °C

Brauvorgang:
08.12.2011 55 l Wasser eingefüllt.Braumeister programmiert. Anheizen. 
           Wassertemperatur 8 °C.

15:51 Programmstart. Wassertemperatur 9 °C.

17:17 Einmaischen

17:26 1. Pumpenpause, Rühren

17:28 Weiter

17:38 2. Pumpenpause, Rühren

17:41 Weiter

17:50 3. Pumpenpause, Rühren

17:54 Weiter

18:03 4. Pumpenpause, Rühren

18:12 Ende 1. Rast

18:15 Beginn 2. Rast

18:16 5. Pumpenpause

18:26 6. Pumpenpause

18:30 Ende 2. Rast

18:37 7. Pumpenpause

18:44 Beginn 3. Rast

18:46 8. Pumpenpause

18:56 9. Pumpenpause

18:59 Ende 3. Rast, Malzrohr hoch

19:11 Spülwasser 10,5 l

19:12 Anheizen zum Kochen

19:38 Malzrohr raus. SG 1.034 @ 59 °C bei 55 l

19:53 Start Kochen

20:23 Hopfen rein

21:14 Aromahopfen, Kühler, Hefenahrung, Super Moss rein

21:24 Kochen fertig -- Kühlung an

21:45 Kühlung beendet, Würze marsch!

22:20 Abfüllen beendet; SG: 1.059

22:25 3 Liter Wasser zugefügt; SG: 1.051; 42 Liter ohne Hefe

22:33 Hefe rein, Rühren; Temperatur 18 °C

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Fermentation
Primary: 26 days @ 18° C
Alt
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 30  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 94.9  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 84.7  
Post-Boil Amount: 42  
Boil Time: 90  
Original Gravity: 1.051 / 12.6° P  
     
     
     
     
Brew Day Notes
 

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