north american alt
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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08-C Koelsch & Altbier, Northern German Altbier
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Min OG:
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1.040
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Max OG:
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1.055
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Min IBU:
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25
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Max IBU:
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40
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Min Clr:
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11
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Max Clr:
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19
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Color in SRM, Lovibond
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Batch Size (Gal):
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4.50
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Wort Size (Gal):
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4.50
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Total Grain (Lbs):
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8.00
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Anticipated OG:
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1.044
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Plato:
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10.96
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Anticipated SRM:
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13.8
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Anticipated IBU:
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37.8
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Brewhouse Efficiency:
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40
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%
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Wort Boil Time:
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60
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Minutes
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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 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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12.5
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1.00 lbs.
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CaraMunich 80
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France
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1.034
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80
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50.0
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4.00 lbs.
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Light Liquid Malt Extract
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1.035
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7
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37.5
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3.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.037
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3
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.00 oz.
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Mt. Hood
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Pellet
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5.40
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0.0
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0 min
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1.00 oz.
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Northern Brewer
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Pellet
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7.70
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37.8
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45 min
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Amount
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Name
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Type
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Time
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0.50 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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White Labs WLP001 California Ale
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Mashed 4 lbs of malt (pale malt and CaraMunich) at 130 deg. F. for 10 minutes, then raised the temperature to 155 deg. F. and held for 50 minutes. Sparged into brew kettle and added malt extract. Added bittering hops at 45 mins., aroma hops at end of boil. Steeped hops for 5 mins then cooled wort with immersion chiller.
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Generated with ProMash Brewing Software |