The Kingsman English Amber Ale - Beer Recipe - Brewer's Friend

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The Kingsman English Amber Ale

211 calories 25.6 g 440 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 8.33 liters
Post Boil Size: 5.99 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jake_the_Snake
Hop Utilization: 83%
Calories: 211 calories (Per 440ml)
Carbs: 25.6 g (Per 440ml)
Created: Saturday August 21st 2021
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
840 g Viking - Pale Ale Malt840 g Pale Ale Malt 37 5.17 70%
240 g Castle Malting - Château Munich Light240 g Château Munich Light 34 18.78 20%
60 g Viking - Caramel 30060 g Caramel 300 35 405.19 5%
60 g Viking - Caramel 50 Malt(20L)60 g Caramel 50 Malt(20L) 34 51.87 5%
1,200 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 g East Kent Goldings6 g East Kent Goldings Hops Pellet 4.8 Boil 55 min 13.4 31.6%
6 g Northern Brewer6 g Northern Brewer Hops Pellet 6.8 Boil 15 min 9.63 31.6%
7 g Northern Brewer7 g Northern Brewer Hops Pellet 6.8 Whirlpool 0 min 4.76 36.8%
19 g / R 0.00
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
0.50 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 22 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 69 g       Temp: 20 °C       CO2 Level: 4 Volumes
 
Target Water Profile
HTP Water Profile
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
4.5 L Single Infusion Infusion 67 °C 67 °C 60 min
1 L Hot Mashout/Sparge Fly Sparge 76 °C 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 3.6
Mash volume with grains 4.4
Grain absorption losses -1.2
Remaining sparge water volume (equipment estimates 10.2 L) 6.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 11.7 L) 8.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 5 L) 6
Hops absorption losses (whirlpool, hop stand) -0
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 6 L) 5
Total: 10.4  
Equipment Profile Used: System Default
 
Notes

Primary fermentation for 7 days (or until vigorous fermentation ends), rack or drain off cone, then ferment another 14 days. Rack into final keg and mature at room temp for 7 days, then chill and carbonate.

Alternatively carbonate in bottle for 3 weeks with 4 g/L carbonation

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-25 08:11 UTC
  • Snapshot Created: 2021-08-21 18:35 UTC
  • Link To Parent Recipe