Buergermeister German Alt
Specifics
Reference
Style:
Brew Date: August 20, 2011
Tap Date: September 7, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
13.8/27.2
Bitterness (Calc): 45.7 IBU (Tinseth)
BU/GU: 0.91
Calories: 164 (12 ounces)
ABV: 5.3%
ABW: 4.2%
Batch No: 1
OG: 1.050
OG (Plato): 12.39° P
Target OG: 1.052
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 4.34° P
App. Atten.: 79.3%
Real Atten.: 65%
General Information
Method: Extract
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
2.00 pounds DME - Amber 12.5% of grist
12.00 pounds LME - Munich 75% of grist
14.00 pounds Total Extract Weight 87.5% of grist
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: German Ale
Manufacturer: Wyeast
Product ID: 1007
Type: Ale
Flocculation: Low
Attenuation: 75%
Temperature Range: 55–66°F
Amount: 1000 ml
Equipment Profile

Brew Pot (19 Gal)

Batch Size: 10 gallons Boil Volume: 12 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: gallons
Efficiency: 75% Mash Tun Weight: pounds
Hop Utilization: 100% Mash Tun Volume: gallons
Loss: gallons Mash Tun Specific Heat:
Notes:

19 gallon setup for extract brewing.  Full size boil of the 12+ gallons of wort.

Water Profile

Hygeia Springs, Big Bend, WI

Calicum: 87 ppm
Bicarbonate: 362 ppm
Sulfate: 16 ppm
Chloride: 106 ppm
Sodium: 56 ppm
Magnesium: 41 ppm
PH: 7.5%
Notes:

A spring which flows from a source 2,200 feet below the earth’s surface near Big Bend, WI.  Click Here For Google Map

Fermentation
Primary: 7 days @ 74° F
Secondary: 7 days @ 74° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
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