Altbier (German: old beer)

Is a style of beer brewed in the historical region of Westphalia and around the city of Düsseldorf, Germany. Its name comes from it being top-fermented, an older method than the bottom fermentation of other lagered beers.
Source: Wikipedia
Altbier Characteristics
ABV range: 4.3% – 5.5%
IBU range: 25 – 50
Color: Deep copper, Light amber
Hops: Tettnanger, Hallertauer Magnum, Spalt
Malt: Caramunich, Carafa special ii, Munich, Pilsner
Yeast: Ale

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 16.1 IBUs 23.6 EBC 1.057 1.012 6.0 %
Actuals 1.076 0 0.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Northern German Altbier 7 A 1.046 - 1.054 1.01 - 1.015 25 - 40 25.6 - 37.4 2.4 - 2.8 4.5 - 5.2 %

Fermentables

Name Amount %
Munich Malt 163.4 g 17.15
Caramel/Crystal Malt - 60L 54.2 g 5.69
Black (Patent) Malt 13.5 g 1.42
Pilsen Light Dry Extract, CBW 653.6 g 68.59
Cane (Beet) Sugar 68.1 g 7.15

Hops

Name Amount Time Use Form Alpha %
Tettnang 5.2 g 60 min Boil Pellet 4.5
Tettnang 1.7 g 30 min Boil Pellet 4.5

Miscs

Name Amount Time Use Type
Irish Moss 0.26 tsp 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
German Ale (1007) Wyeast Labs 75% 12.78°C - 18.89°C

Mash

Step Temperature Time
Mash In 64.44°C 75 min
Mash Out 75.56°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

Honey Sweetie Wheat

Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (literally “white beer”, but the name probably derives from Weizenbier, “wheat beer”), is a beer, traditionally from Bavaria, in which a significant proportion of malted barley is replaced with malted wheat. By German law, Weißbiers brewed in Germany must be top-fermented.
Source: Wikipedia

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 35.4 IBUs 12.4 EBC 1.050 1.013 5.0 %
Actuals 1.064 1.026 5.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Bavarian Weizen (Weissbier) 17 A 1.04 - 1.056 1.01 - 1.014 10 - 20 3.9 - 17.7 2.4 - 2.8 4.3 - 5.6 %

Fermentables

Name Amount %
Caramel/Crystal Malt - 20L 56.3 g 7.6
Extra Light Dry Extract 346.8 g 46.79
Wheat Dry Extract 338 g 45.61

Hops

Name Amount Time Use Form Alpha %
Northern Brewer 7.8 g 45 min Boil Pellet 8
Cascade 5.2 g 5 min Boil Pellet 4.3

Miscs

Name Amount Time Use Type
Honey 0.40 lb 45 min Boil Other
Irish Moss 0.26 tsp 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Edme Ale Yeast (-) Edme 75% 16.67°C - 22.22°C

Fermentation

Step Time Temperature
Primary 7 days 20°C
Secondary 4 days 20°C
Aging 28 days 11.11°C

Founders All Day IPA Clone

Founders All Day IPA on Untappd – Satisfies your tastes while keeping your senses sharp. Brewed with a complex array of ingredients. Balanced for optimal aromatics and a clean finish.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 40.5 IBUs 12.3 EBC 1.040 1.009 4.0 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Pale Ale 10 A 1.045 - 1.06 1.01 - 1.015 30 - 45 9.9 - 27.6 2.3 - 2.8 4.5 - 6.2 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 225 g 24.77
Caramel Malt - 20L (Briess) 136.3 g 15
DME Golden Light (Briess) 218.7 g 24.08
LME Pilsen Light (Briess) 328.4 g 36.15

Hops

Name Amount Time Use Form Alpha %
Cascade 4.8 g 60 min Boil Pellet 6.2
Amarillo Gold 2.4 g 25 min Boil Pellet 10.4
Amarillo Gold 4.8 g 10 min Boil Pellet 10.4
Amarillo Gold 7.5 g 7 days Dry Hop Pellet 10.4
Centennial 7.5 g 7 days Dry Hop Pellet 8.7

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 0.26 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 15°C - 23.89°C

Mash

Step Temperature Time
Mash In 65.56°C 75 min

Fermentation

Step Time Temperature
Primary 10 days 18.33°C
Secondary 10 days 18.33°C
Aging 7 days 18.33°C

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