Peated amber - Beer Recipe - Brewer's Friend

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Peated amber

172 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Scottish Export
Boil Time: 60 min
Batch Size: 25.3 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 26.8 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Thursday February 25th 2021
1.056
1.014
5.5%
0.0
11.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pale Ale5 kg Pale Ale 39 2.3 81.6%
80 g Peated Malt80 g Peated Malt 38 2.5 1.3%
400 g Weyermann - Carahell400 g Carahell 34 10 6.5%
400 g Munich Dark 20L400 g Munich Dark 20L 34 20 6.5%
250 g Weyermann - CaraAroma250 g CaraAroma 36 140 4.1%
6,130 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Centurion water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 21.5
Mash volume with grains 25.5
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 16.6 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 29
Boil off losses -5.7
Post boil Volume (equipment estimates 25.3 L) 26.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.8 L) 25.3
Total: 36  
Equipment Profile Used: System Default
"Peated amber" Scottish Export beer recipe by Rudi en Goosie. All Grain, ABV 5.48%, IBU 0, SRM 11.39, Fermentables: (Pale Ale, Peated Malt, Carahell, Munich Dark 20L, CaraAroma)
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  • Public: Yup, Shared
  • Last Updated: 2021-02-25 12:16 UTC