BRO-42-Rousse allemande Altbier

Brewer: Louis de Repentigny
Batch Size: 6.08 gal	Style: Düsseldorf Altbier ( 7C)
Boil Size: 7.64 gal	Style Guide: BJCP 2008
Color: 13.3 SRM	Equipment: ROBOBREW
Bitterness: 43.8 IBUs	Boil Time: 90 min
Est OG: 1.053 (13.1° P)	Mash Profile: Robobrew Mash and Sparge Light Body
Est FG: 1.013 SG (3.3° P)	Fermentation: Lager, Single Stage Alt-beer
ABV: 5.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.93 g	Chlorure de Calcium (Mash 60 min)	Misc	1
1.52 g	Sels d'Epsom (Sulfate de Magnésium) (Mash 60 min)	Misc	2
0.92 g	Gypse (Sulfate de Calcium) (Mash 60 min)	Misc	3
0.82 g	Bicarbonate de Soude (Mash 60 min)	Misc	4
8.02 gal	BRO EAU Distillée	Water	5
8 lbs 13.10 oz	Pilsner (2 Row) UK (1.0 SRM)	Grain	6
1 lbs 15.75 oz	Munich Malt (9.0 SRM)	Grain	7
15.87 oz	Aromatic Malt (Briess) (20.0 SRM)	Grain	8
7.97 oz	Caramel Munich 60L (Briess) (60.0 SRM)	Grain	9
3.00 oz	Carafa Special II (Weyermann) (415.0 SRM)	Grain	10
2.03 g	Chlorure de Calcium (Sparge 60 min)	Misc	11
1.60 g	Sels d'Epsom (Sulfate de Magnésium) (Sparge 60 min)	Misc	12
0.97 g	Gypse (Sulfate de Calcium) (Sparge 60 min)	Misc	13
0.87 g	Bicarbonate de Soude (Sparge 60 min)	Misc	14
1.02 oz	Magnum [12.0%] - Boil 60 min	Hops	15
0.71 oz	Tettnang [4.5%] - Boil 15 min	Hops	16
1.0 pkgs	Dusseldorf Alt Yeast (White Labs #WLP036)	Yeast	17

BeerSmith™ Recipes and Web Editor