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Sticke Alt
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Lou's Brews Sticke Alt


BJCP Style and Style Guidelines
08-B Koelsch & Altbier, Dusseldorfer Altbier

Min OG: 1.040 Max OG: 1.055   
Min IBU: 40 Max IBU: 60   
Min Clr: 11 Max Clr: 19  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 10.00
Total Grain (Lbs): 19.25      
Anticipated OG: 1.054 Plato: 13.29
Anticipated SRM: 16.1        
Anticipated IBU: 52.9      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
67.5 13.00 lbs.  Pilsener Germany 1.038 2
23.4 4.50 lbs.  Munich Malt Germany 1.037 8
7.8 1.50 lbs.  CaraMunich Malt Belgium 1.033 75
1.3 0.25 lbs.  Black Malt Belgium 1.030 600

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
4.00 oz.  Spalter Spalt Whole 4.75 44.5 75 min
3.00 oz.  Spalter Spalt Whole 4.75 8.3 15 min
1.00 oz.  Spalter Spalt Whole 4.75 0.0 0 min


Yeast
White Labs WLP036 Dusseldorf Alt


Mash Schedule
Mash Type: Multi Step   
Grain Lbs: 19.25   
Water Qts: 22.14 Before Additional Infusions
Water Gal: 5.53 Before Additional Infusions
Qts Water Per Lbs Grain: 1.15 Before Additional Infusions

Rest Temp Time
Acid Rest: 0 0 Min
Protein Rest: 0 0 Min
Intermediate Rest: 146 30 Min
Saccharification Rest: 156 30 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 7.07 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
-Cool the wort to about 65' F for pitching -Ferment to within a few points of final gravity of about 1.014 (4 days to two weeks) -Drop temp to mid-40's for slow secondary fermentation and maturation (three weeks) -Lager for two weeks or longer at mid 30's or lower




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