English Amber Ale 2 - Beer Recipe - Brewer's Friend

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English Amber Ale 2

208 calories 14.5 g 440 ml
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Beer Stats
Method: All Grain
Style: Standard/Ordinary Bitter
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30.22 liters
Post Boil Size: 26.9 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jake_the_Snake
Hop Utilization: 83%
Calories: 208 calories (Per 440ml)
Carbs: 14.5 g (Per 440ml)
Created: Thursday August 25th 2022
1.052
1.005
6.2%
29.0
15.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3,951.70 g Weyermann - Pale Ale3951.7 g Pale Ale 39 4.64 67.8%
1,388.42 g Bestmalz - BEST Munich Dark 1388.42 g BEST Munich Dark 36.23 27.86 23.8%
489.88 g Weyermann - CaraRed489.88 g CaraRed 35 50.01 8.4%
5,830 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g East Kent Goldings33 g East Kent Goldings Hops Pellet 6.3 Boil 55 min 17.74 34.7%
22 g Northern Brewer22 g Northern Brewer Hops Pellet 6.4 Boil 15 min 6.1 23.2%
40 g Northern Brewer40 g Northern Brewer Hops Pellet 6.4 Whirlpool 0 min 5.12 42.1%
95 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.30 g Chalk Water Agt Mash 0 min.
0.60 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.30 g Gypsum Water Agt Mash 0 min.
0.60 g Epsom Salt Water Agt Mash 0 min.
4.20 ml Lactic acid Water Agt Mash 0 min.
0.70 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
0.70 g Gypsum Water Agt Mash 0 min.
0.70 g Epsom Salt Water Agt Mash 0 min.
1.20 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - Belgian Saison Ale Yeast BE-134
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.48 bar       Temp: 4 °C       CO2 Level: 4 g/l
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100.8 2 31.7 57.9 47.9 95.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Single Infusion Infusion 67 °C 67 °C 60 min
12 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 17.5
Mash volume with grains 21.3
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 21.4 L) 19.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.1 L) 30.2
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25.2 L) 26.9
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.7 L) 25
Total: 37  
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

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  • Last Updated: 2022-08-26 07:07 UTC