PHAT TYRE AMBER ALE - Beer Recipe - Brewer's Friend

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PHAT TYRE AMBER ALE

177 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 177 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Wednesday October 5th 2022
1.054
1.010
5.8%
28.4
12.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Belgian - Pilsner5 lb Pilsner 37 1.6 51.3%
2 lb Munich2 lb Munich 37 6 20.5%
1.75 lb Briess - Dark Munich Malt 30L1.75 lb Dark Munich Malt 30L 36 30 17.9%
0.50 lb American - Victory0.5 lb Victory 34 28 5.1%
0.50 lb Briess - Caramel Malt - 60L0.5 lb Caramel Malt - 60L 35.4 60 5.1%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
19.85 g Perle19.85 g Perle Hops Pellet 7.1 Boil 60 min 20.16 42.4%
26.95 g Hersbrucker26.95 g Hersbrucker Hops Pellet 4.3 Boil 15 min 8.22 57.6%
46.80 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 4.14 16.6  
Mash volume with grains 4.92 19.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 3.89 g | 15.5 qt) 3.58 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6.25 25  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.72 30.9
Equipment Profile Used: System Default
 
Notes

MULTI STEP
Protein Rest: 122° F for 20 minutes
Sacch’ Rest: 152 F for 60 minutes
Mashout: 170° F for 10 minutes

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  • Last Updated: 2023-05-18 01:01 UTC