GB073(Otter Amber) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

GB073(Otter Amber)

206 calories 24.4 g 500 ml
brewer logo
Beer Stats
Method: BIAB
Style: Special/Best/Premium Bitter
Boil Time: 60 min
Batch Size: 36.8 liters (ending kettle volume)
Pre Boil Size: 38 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 206 calories (Per 500ml)
Carbs: 24.4 g (Per 500ml)
Created: Friday July 24th 2020
1.044
1.014
4.0%
32.5
10.7
5.4
20.91
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
500 g United Kingdom - Cara Malt500 g Cara Malt £ 0.00 / g
£ 1.33 		35 17.5 7.6%
5.50 kg United Kingdom - Maris Otter Pale5.5 kg Maris Otter Pale £ 1.40 / kg
£ 7.70 		38 3.75 83.3%
500 g German - Carapils500 g Carapils £ 0.00 / g
£ 1.33 		35 1.97 7.6%
100 g United Kingdom - Crystal 140L100 g Crystal 140L 33 372.1 1.5%
6,600 g / £ 10.36
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pilgrim25 g Pilgrim Hops £ 0.05 / g
£ 1.31 		Leaf/Whole 10.86 First Wort 60 min 20.08 18.5%
30 g Pilgrim30 g Pilgrim Hops £ 0.05 / g
£ 1.58 		Leaf/Whole 10.8 Boil 15 min 10.81 22.2%
30 g Willamette30 g Willamette Hops £ 0.05 / g
£ 1.62 		Leaf/Whole 4 Boil 5 min 1.61 22.2%
30 g Williamette30 g Williamette Hops £ 0.05 / g
£ 1.62 		Leaf/Whole 4 Whirlpool at 71 °C 30 min 22.2%
20 g Williamette20 g Williamette Hops £ 0.05 / g
£ 1.08 		Leaf/Whole 4 Dry Hop at 20 °C 3 days 14.8%
135 g / £ 7.21
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) £ 0.01 / g
£ 0.03 		Water Agt Mash 1 hr.
2 g Gypsum £ 0.01 / g
£ 0.02 		Water Agt Mash 1 hr.
3 g Salt £ 0.01 / g
£ 0.02 		Water Agt Mash 1 hr.
43 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) £ 0.01 / ml
£ 0.26 		Water Agt Mash 1 hr.
2 g Epsom Salt £ 0.01 / g
£ 0.01 		Water Agt Mash 1 hr.
£ 0.35
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
£ 2.99 / each
£ 2.99
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 302 B cells required
£ 2.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 100       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
ALK after treating 57 PH5.7
PH+5 5.35
+60 5.30
PH in Ferm 5.13
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44 L Infusion 70 °C 67 °C 90 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 48.67 L. Suggest reducing initial water volume to 41.37 L and adding 3.27 L sparge/top-off. 44.6
Total strike volume 44.6
Mash volume with grains 48.7
Grain absorption losses -6.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 42.9 L) 38
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 31.9 L) 36.8
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 36.7
Total: 44.6  
Equipment Profile Used: System Default
 
Notes

2L Starter.
Poured off bulk of it before adding.
OG into Ferm 1.044

31.330 into bottles
+50ml 100g = 1.66CO2

5g Ascorbic Acid into Ferm

Last Updated and Sharing
 
284
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-05 21:43 UTC