Waldmatter Kastanien-Amber Ale - Beer Recipe - Brewer's Friend

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Waldmatter Kastanien-Amber Ale

174 calories 20.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 76% (brew house)
Hop Utilization: 99%
Calories: 174 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)
Created: Sunday October 11th 2020
1.056
1.018
5.0%
31.7
15.2
5.4
12.10
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Weyermann - CaraAmber1.5 kg CaraAmber 37 27 16.5%
0.50 kg Bestmalz - BEST Chit Malt0.5 kg BEST Chit Malt 23 1.4 5.5%
2.20 kg Bestmalz - BEST Pale ale2.2 kg BEST Pale ale 2.14 € / kg
4.71 € 		38.1 2.81 24.2%
2.20 kg Bestmalz - BEST Pilsen2.2 kg BEST Pilsen 2.14 € / kg
4.71 € 		37 1.9 24.2%
2.70 kg Waldmatter Kastanien - Waldmatter Kastanien - Aromatic Malt2.7 kg Waldmatter Kastanien - Aromatic Malt 12 20 29.7%
9.10 kg / 9.42 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g East Kent Goldings60 g East Kent Goldings Hops 0.03 € / g
1.71 € 		Pellet 3.8 Boil 60 min 19.45 66.7%
30 g Hallertau Tradition (Germany)30 g Hallertau Tradition (Germany) Hops 0.03 € / g
0.97 € 		Pellet 4.8 Boil 60 min 12.28 33.3%
90 g / 2.68 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 10 min.
0.30 tsp Wyeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Buehl-Waldmatt, Germany
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.3 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 27.3
Mash volume with grains 33.3
Grain absorption losses -9.1
Remaining sparge water volume (equipment estimates 18.9 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.2 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 30
Going into fermentor 30
Total: 45  
Equipment Profile Used: System Default
 
Notes

Chestnuts outer shell pealed, blanched at 70°C and inner skin removed. Chestnuts roasted at 200°C for ca. 40min., cooled and chopped in blender.

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  • Last Updated: 2020-10-24 17:00 UTC