CASCARILLO AMBER ALE - With A Partial Mash - Beer Recipe - Brewer's Friend

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CASCARILLO AMBER ALE - With A Partial Mash

153 calories 15.5 g 330 ml
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Beer Stats
Method: Partial Mash
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 5.5 liters
Post Boil Size: 4.65 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Coopers & Triple B Brewing
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Monday January 29th 2024
1.050
1.012
5.0%
28.1
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Gladfield - Ale Malt1.5 kg Ale Malt - (late mash tun addition) 37.4 2.8 31.3%
0.30 kg Joe White - Vienna Malt0.3 kg Vienna Malt - (late mash tun addition) 35.9 3.37 6.3%
3 kg Coopers - Liquid Malt Extract - Amber3 kg Liquid Malt Extract - Amber - (late fermenter addition) 35 10 62.5%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g 47 Hops - Amarillo25 g Amarillo Hops Pellet 9.5 Boil 20 min 15.76 25%
25 g Northern Brewer - Cascade25 g Cascade Hops Pellet 8 Boil 10 min 7.95 25%
25 g Northern Brewer - Cascade25 g Cascade Hops Pellet 8 Hop Stand 15 min 4.35 25%
25 g 47 Hops - Amarillo25 g Amarillo Hops Pellet 9.5 Dry Hop 0 days 25%
100 g / $ 0.00
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 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
5.55 L Batch Sparge 70 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 12.4 L) 7.3
Mash volume with grains (equipment estimates 12.4 L) 8.5
Grain absorption losses (steeping) -1.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.6 L) 5.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 4.7
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 18.5
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 25.8  
Equipment Profile Used: System Default
 
Notes

Conduct a Partial Mash as follows:
0.3 Kg of VIENNA MALT
1.5 Kg of GLADFIELD ALE MALT

5.5 Litres of Mash Water at 67 degrees C for 60 minutes

Use 4.5 Litres of Batch Sparge Water (soak for 10 minutes)

Estimated size of wort from Partial Mash = 9.15 Litres

Then follow Coopers CASCARILLO AMBER ALE Recipe as written
https://www.diybeer.com/au/recipe/cascarillo-amber-ale.html

Result should be 23 litres @ ~5.0% ABV, instead of Coopers 4.6% for 23 litres

Coopers Std CASCARILLO AMBER ALE Recipe:

  1. MIX
    In a good sized pot (around 8 litres) bring about 500g of Amber Malt extract to the boil with 5 litres of water.
    Add 25g of Amarillo Hops and boil for 20min.
    Then add 25g of Cascade Hops and continue to boil for another 10min.
    Add another 25g of Cascade Hops and remove from the heat to let sit for about 15min.
    Set the pot in a cold/ice water bath to cool then strain into a fermenting vessel.
    Add the remaining 2.5kg of Amber Malt, stir to dissolve then top up with cool water to the 20 litre mark and stir thoroughly.
    Check the brew temperature and top up to the 23 litre mark with warm or cold water (refrigerated if necessary) to get as close as possible to 18C.
    Sprinkle the BRY-97 dry yeast and fit the lid.

  2. BREW
    Ferment at 18C.
    On day 4 or after the foam has subsided, add the remaining Amarillo Hops (we recommend wrapping them in a mesh cleaning cloth, pulled straight from the wrapper).
    Fermentation has finished once the specific gravity is stable over 2 days.
    Expected final gravity readings should be within 1006 – 1010
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  • Last Updated: 2024-01-29 07:26 UTC