GB075(OtterAmber) - Beer Recipe - Brewer's Friend

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GB075(OtterAmber)

195 calories 20.7 g 500 ml
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Beer Stats
Method: BIAB
Style: British Golden Ale
Boil Time: 60 min
Batch Size: 38.02 liters (ending kettle volume)
Pre Boil Size: 42.02 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 76% (ending kettle)
Calories: 195 calories (Per 500ml)
Carbs: 20.7 g (Per 500ml)
Created: Sunday August 30th 2020
1.042
1.011
4.2%
31.8
7.1
5.3
13.57
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg United Kingdom - Mild3 kg Mild 37 6.51 45.1%
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale £ 1.40 / kg
£ 4.20 		38 3.75 45.1%
500 g German - Carapils500 g Carapils £ 0.00 / g
£ 1.33 		35 1.97 7.5%
150 g United Kingdom - Cara Malt150 g Cara Malt £ 0.00 / g
£ 0.40 		35 17.5 2.3%
6.65 kg / £ 5.93
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pilgrim25 g Pilgrim Hops £ 0.04 / g
£ 0.93 		Leaf/Whole 10.86 First Wort at 100 °C 60 min 20.14 16.1%
60 g Williamette60 g Williamette Hops £ 0.05 / g
£ 3.24 		Leaf/Whole 4 Boil at 100 °C 15 min 8.03 38.7%
40 g Williamette40 g Williamette Hops £ 0.05 / g
£ 2.00 		Leaf/Whole 4 Whirlpool at 74 °C 20 min 25.8%
20 g Williamette20 g Williamette Hops £ 0.05 / g
£ 1.08 		Leaf/Whole 4 Dry Hop 3 days 12.9%
10 g Pilgrim10 g Pilgrim Hops £ 0.04 / g
£ 0.40 		Leaf/Whole 10.86 Boil 15 min 3.63 6.5%
155 g / £ 7.65
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
43 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (custom):
74%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 299 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Untreated Alk 234
Treated 45 PH 5.86
+5 PH 5.36
+20 PH 5.36
+40 5.32
+60 5.31
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
44 L Infusion 65 °C 67 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 52.78 L. Suggest reducing initial water volume to 41.34 L and adding 7.38 L sparge/top-off. 48.7
Total strike volume 48.7
Mash volume with grains 52.8
Grain absorption losses -6.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 44.2 L) 42
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 35.8 L) 38
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 37.8
Total: 48.7  
Equipment Profile Used: System Default
 
Notes

Change Equipment profile 44L-Hops absorbtion down to 0.0165
30L into Spiedel & dry hopped 3 days Carb @ 1.71 CO2
3L into 5L Demi -no dry hop + Up Carb to 1.8CO2

Sulpurous smell on opening bottle
Dissipates eventually & tastes OK.

Yeast Nutrient or Ascorbic Acid or too much Metabisulphate

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  • Last Updated: 2020-10-04 16:17 UTC