Three Lions Amber Ale - Beer Recipe - Brewer's Friend

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Three Lions Amber Ale

151 calories 12.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 151 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Thursday April 22nd 2021
1.050
1.008
5.4%
41.9
11.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg United Kingdom - Golden Promise4.1 kg Golden Promise 37 3 76.9%
500 g Munich500 g Munich 37 6 9.4%
250 g United Kingdom - Amber250 g Amber 32 27 4.7%
250 g German - Wheat Malt250 g Wheat Malt 37 2 4.7%
100 g Flaked Oats100 g Flaked Oats 33 2.2 1.9%
30 g German - Chocolate Wheat30 g Chocolate Wheat 31 413 0.6%
100 g New Zealand - Light Crystal Malt100 g Light Crystal Malt 35.4 31.98 1.9%
5,330 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Chinook7 g Chinook Hops Pellet 13 First Wort 30 min 11.67 8%
10 g Cascade (7 AA)10 g Cascade (7 AA) Hops Pellet 7 Boil 15 min 7.49 11.5%
15 g Cascade (7 AA)15 g Cascade (7 AA) Hops Pellet 7 Boil 5 min 10.14 17.2%
10 g Chinook10 g Chinook Hops Pellet 13 Boil 5 min 12.56 11.5%
15 g Cascade (7 AA)15 g Cascade (7 AA) Hops Pellet 7 Dry Hop at 18 °C 4 days 17.2%
10 g Chinook10 g Chinook Hops Pellet 13 Dry Hop (High Krausen) at 18 °C 10 days 11.5%
10 g Cascade10 g Cascade Hops Pellet 7 Dry Hop (High Krausen) 10 days 11.5%
10 g Chinook10 g Chinook Hops Pellet 13 Dry Hop 4 days 11.5%
87 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 15 min.
5 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
20 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 150.7 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Weymouth tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
107 0 12 28 16 267
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 65 °C 60 min
8 L Sparge -- 75 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.1 L) 32.2
Mash volume with grains (equipment estimates 38.7 L) 35.7
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 32.2  
Equipment Profile Used: System Default
 
Notes

'Revelation' is a personal reference, rather an arrogant assumption of the quality of this ale. Though it should be good, of course!

Brew day 11/08/17. Mash was not smooth. Miscalculation of mash tun capacity resulted in two separate mashes. One slightly higher temp than the ither. However, half decent mash out achieved and some good recirculated sparging. Result was higher than expected efficiency with OG 1.059. Only 9 litre batch, as fermentor would be too full with 10. Yeast rehydrated and pitched at 20 degrees after 5 hours cooling in the ferm chamber.

Aroma steep hops added to primary as could not cool down wort enough. Direct addition, so hops are in for the length of the fermentation. Will have to see the results.　Dry hopped 14g each of Cascade and Saaz.

stonking fermentation again. 1.006 at 17c. Calibrated as the same. ABV 6.96%! Bit above target, but who cares? Nottingham seems to be a beast. May, of course, be due to over pitching though...

Brew day UK
Yeast is "Bigger Jugs craft ale yeast no.4". Which is supposed to be an American Ale yeast.
20 litres into fermentor. OG 1.048...pretty close to 1.050 which was the target. Wait for it to cool and pitch the yeast. Yeast calculator is now suggesting 18g of yeast. As this yeast is 1 year bit old I will pitch 20g.
With time the sample came to room temp and was showing 1.050. Perfect.
With 10 days gone. Gravity is 1.008. So bang on. Dry hop on day 10. Temp up to 19c for last 4 days.
Day 12. No movement in gravity. Still 1.008. Bang on with numbers. Bottle on Day 14.
So this beer is not an APA. Nowhere near hoppy enough. However, it is a very decent Amber ale. I will re-classify and even re-name it. Sometimes you never know until you do something. I think the original may have had Nugget as the bittering hop. This needs Amarillo, Citra or Mosaic to really boost the hopiness.
Still happy with it, it just isn't what I thought it would be. C'est la vie.

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  • Last Updated: 2021-07-10 17:54 UTC