FRENCH ALE - Beer Recipe - Brewer's Friend

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FRENCH ALE

3696 calories 375.5 g 6 L
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 12.66 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Source: manuel rodriguez
Calories: 3696 calories (Per 6L)
Carbs: 375.5 g (Per 6L)
Created: Thursday November 24th 2022
1.066
1.016
6.5%
20.8
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
948.46 g Weyermann - Pale Ale948.46 g Pale Ale 39 4.64 39.3%
264.18 g Simpsons - Maris Otter pale264.18 g Maris Otter pale 38 4.91 11%
520.90 g Castle Malting - Château Munich Light520.9 g Château Munich Light 34 18.78 21.6%
483.52 g Castle Malting - Château Vienna483.52 g Château Vienna 38 5.44 20.1%
193.92 g Weyermann - Carapils193.92 g Carapils 34.5 4.11 8%
2,410.98 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Yakima Valley Hops - Summit3 g Summit Hops Pellet 17.3 Boil 60 min 16.97 23.1%
4 g Fuggles4 g Fuggles Hops Pellet 4.5 Boil 15 min 2.92 30.8%
6 g Citra6 g Citra Hops Pellet 11 Boil 1 min 0.93 46.2%
13 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g piel de naranja Herb Whirlpool 10 min.
10 g Lemongrass Flavor Whirlpool 2 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
7 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 55.9 g       Temp: 20 °C       CO2 Level: 2.45 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.23 L Infusion 73 °C 67 °C 90 min
8 L Sparge 78 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.2
Mash volume with grains 8.8
Grain absorption losses -2.4
Remaining sparge water volume (equipment estimates 9.8 L) 8.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.8 L) 12.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 8 L) 9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 9 L) 8
Total: 16  
Equipment Profile Used: System Default
 
Notes

DRY HOOPING CON 5 GRAMOS NARANJA 

							<br />

LEMONGRASS 1 PALO 

							<br />

ROJIZA.
ESPUMA MARFIL POCO PERSISTENTE 

							<br />

AROMA CITRICO Y FLORAL 

							<br />

SABOR A LIMONCILLO MUY PRESENTE Y FLOR AZAHAR. 

							<br />

AMARGOR MEDIO.TAL VEZ MEJOR LA ADICIÓN DE 

							<br />

LEMON GRAS EN EL HERVIDO ULTIMO 2´M 

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							<br />
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  • Last Updated: 2022-12-09 14:18 UTC