BAY13 ALT

BAY13 ALT
Northern German Altbier
Type: Extract Date: 12/6/2011
Batch Size (fermenter): 6.08 gal Brewer: BAY13
Boil Size: 7.23 gal Asst Brewer:
Boil Time: 60 min Equipment: BAY13 (6+gal) and Igloo/Gott Cooler (5 Gal)
End of Boil Volume 6.58 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 6.08 gal Est Mash Efficiency 0.0 %
Fermentation: Bay13 Ale Profile Taste Rating(out of 50): 35.0
Taste Notes:

Ingredients

Ingredients

Amt Name Type # %/IBU
8.45 gal Distilled Water Water 1 -
2 lbs 6.8 oz Light Dry Extract (8.0 SRM) Dry Extract 2 39.3 %
1.0 pkg German Ale (Wyeast Labs #1007) [500.00 ml] Yeast 3 -
3 lbs 12.0 oz Royal Oak Amber Ale (27.5 SRM) Extract 4 60.7 %

Beer Profile

Est Original Gravity: 1.040 SG Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.0 % Actual Alcohol by Vol: 3.9 %
Bitterness: 92.1 IBUs Calories: 131.4 kcal/12oz
Est Color: 11.4 SRM  

Mash Profile

Mash Name: My Mash Total Grain Weight: 6 lbs 2.8 oz
Sparge Water: 8.69 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

 

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.4
Pressure/Weight: 13.72 PSI Carbonation Used: Keg with 13.72 PSI
Keg/Bottling Temperature: 45.0 F Age for: 28.00 days
Fermentation: Bay13 Ale Profile Storage Temperature: 41.0 F

Notes

 

 

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