Malty Amber Ale - Beer Recipe - Brewer's Friend

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Malty Amber Ale

181 calories 16.6 g .35 L
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.83 liters
Post Boil Size: 23.07 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 181 calories (Per .35L)
Carbs: 16.6 g (Per .35L)
Created: Saturday May 13th 2023
1.056
1.011
6.0%
21.3
18.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 55.6%
1 kg Gladfield - Light Crystal Malt1 kg Light Crystal Malt 35.4 31.98 13.9%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 6.9%
0.50 kg Gladfield - Dark Crystal Malt0.5 kg Dark Crystal Malt 35.4 96.45 6.9%
0.50 kg Gladfield - Toffee Malt0.5 kg Toffee Malt 34 5.33 6.9%
0.50 kg Weyermann - Carapils0.5 kg Carapils 34.5 2.1 6.9%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 2.8%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil 30 min 16.64 50%
10 g El Dorado10 g El Dorado Hops Pellet 15.7 Whirlpool 0 min 3.41 33.3%
5 g Citra5 g Citra Hops Pellet 11 Whirlpool 0 min 1.2 16.7%
30 g / $ 0.00
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 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
26.28 L Strike 50 °C 67 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 26.3
Mash volume with grains 31
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 10.7 L) 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 28.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 23
Total: 36.9  
Equipment Profile Used: System Default
 
Notes

Preboil Gravity: 1.060
Post Boil Gravity: 1.054


Fermentables added once strike water temp reached 50C

In further brews, possibly add more water to the strike water and use less to sparge. Add sparge water slower to make up for lower volume

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  • Public: Yup, Shared
  • Last Updated: 2023-05-13 06:48 UTC