1864 Amber Ale - Beer Recipe - Brewer's Friend

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1864 Amber Ale

270 calories 27.4 g 500 ml
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Beer Stats
Method: All Grain
Style: Best Bitter
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 31.45 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Crossmyloof
Calories: 270 calories (Per 500ml)
Carbs: 27.4 g (Per 500ml)
Created: Monday March 21st 2022
1.058
1.014
5.8%
29.4
17.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.30 kg Crisp Malting - Pale Ale2.3 kg Pale Ale 38 9.18 43.5%
2.30 kg Crisp Malting - Vienna Malt2.3 kg Vienna Malt 36.8 7.31 43.5%
0.57 kg Crisp Malting - Amber0.57 kg Amber 33.1 71.89 10.8%
0.12 kg Crisp Malting - Crystal Light - 45L0.12 kg Crystal Light - 45L 33.1 118.59 2.3%
5.29 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Goldings14 g Goldings Hops Pellet 7.5 Boil 60 min 11.38 27.5%
14 g Goldings14 g Goldings Hops Pellet 7.5 Boil 30 min 8.75 27.5%
23 g Goldings23 g Goldings Hops Pellet 7.5 Boil 15 min 9.28 45.1%
51 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.60 g Epsom Salt Water Agt Mash 1 hr.
12.13 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
4.68 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Sparge 1 hr.
3.60 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
Crossmyloof - Midland
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
13 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Murphy - Bitter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
170 15 16 200 400 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Infusion 67 °C 67 °C 80 min
Temperature 67 °C 72 °C 10 min
Mash out Temperature 72 °C 77 °C 10 min
9 L Sparge 80 °C 80 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 17 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 23.1 L) 21.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.8 L) 31.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 24 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 24
Total: 37.6  
Equipment Profile Used: System Default
"1864 Amber Ale" Best Bitter beer recipe by Crossmyloof. All Grain, ABV 5.81%, IBU 29.4, SRM 17.22, Fermentables: (Pale Ale, Vienna Malt, Amber, Crystal Light - 45L) Hops: (Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, CRS/AMS (6.3% HCl, 8.6% H2SO4), Salt)
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  • Last Updated: 2022-07-24 21:30 UTC