Amber - Beer Recipe - Brewer's Friend

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Amber

184 calories 16.9 g 12 L
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 184 calories (Per 12L)
Carbs: 16.9 g (Per 12L)
Created: Tuesday November 9th 2021
1.056
1.011
5.9%
23.1
11.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,500 g The Swaen - Swaen Pilsner4500 g Swaen Pilsner 38 2 62.5%
2,000 g The Swaen - Munich Dark2000 g Munich Dark 37 19.85 27.8%
700 g Castle Malting - Château Cara Ruby700 g Château Cara Ruby 33 19.3 9.7%
7,200 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Perle40 g Perle Hops Pellet 7 Boil 60 min 22.45 66.7%
20 g Spalter Select (Germany)20 g Spalter Select (Germany) Hops Pellet 4.5 Boil 2 min 0.61 33.3%
60 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
3 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
4g calciumchloride == 4/0.44 == 9ml calciumcloride uit een 33% oplossing
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.6 L Strike 72 °C 65 °C 60 min
Infusion 65 °C 72 °C 15 min
72 °C 78 °C 2 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 11 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.6
Mash volume with grains (equipment estimates 20.4 L) 26.4
Grain absorption losses -7.2
Remaining sparge water volume 16.5
Mash Lauter Tun losses -0.9
Pre boil volume 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Top off amount 6
Going into fermentor 30
Total: 38.1  
Equipment Profile Used: System Default
"Amber" Märzen beer recipe by Leo Baltus. All Grain, ABV 5.9%, IBU 23.06, SRM 11.82, Fermentables: ( Swaen Pilsner, Munich Dark, Château Cara Ruby) Hops: (Perle, Spalter Select (Germany)) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-09 16:29 UTC