7C Dusseldorf Altbier

All Grain Recipe

Submitted By: MaltLicker (Shared)
Members can download and share recipes

Brewer: Malt Licker
Batch Size: 5.00 galStyle: Düsseldorf Altbier ( 7C)
Boil Size: 6.88 galStyle Guide: BJCP 2008
Color: 13.8 SRMEquipment: Keggle 50L (13.5 gallons)
Bitterness: 61.5 IBUsBoil Time: 90 min
Est OG: 1.047 (11.7° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.010 SG (2.5° P)Fermentation: Lager, Two Stage
ABV: 4.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Munich I (Weyermann) (7.1 SRM) Grain 1
3 lbs Vienna Malt (Weyermann) (3.0 SRM) Grain 2
2 lbs Pilsen (Dingemans) (1.6 SRM) Grain 3
8.00 oz Melanoidin (Weyermann) (28.0 SRM) Grain 4
3.00 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 5
3.00 oz Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 6
2.00 oz Caramunich II (Weyermann) (46.0 SRM) Grain 7
0.60 oz Hallertauer [3.8%] - Mash Hop Hops 8
0.50 oz Fuggles [4.5%] - Mash Hop Hops 9
0.75 oz Magnum [14.2%] - First Wort Hops 10
0.25 oz Magnum [14.2%] - Boil 60 min Hops 11
0.50 oz Spalter [4.8%] - Boil 30 min Hops 12
0.25 oz Fuggles [4.5%] - Boil 30 min Hops 13
1.00 Wort Chiller (Boil 19 min) Misc 14
0.50 oz Spalter [4.8%] - Boil 15 min Hops 15
2.00 g Wyeast Nutrient (Boil 10 min) Misc 16
1.00 Whirlfloc Tablet (Boil 5 min) Misc 17
1.00 Sanitize Spoon (Boil 5 min) Misc 18
1 pkgs German Ale (Wyeast Labs #1007) Yeast 19

Taste Notes

Mash: Chalk 2.0; Gyp 1.5; CalChlr 1.5; Epsom 1.5; Soda 2.0; RA=74 Boil: Chalk 1.0; Gyp 0.7; CalChlr 1.0; Epsom 0.7; Soda 0.0; C:S = 0.53 bitter. SRM:14.0 Ca:112, Mg:11, Na:37, Cl:55, SO:103

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine