Campfire Amber Ale - Beer Recipe - Brewer's Friend

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Campfire Amber Ale

180 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Strong Bitter
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 66.9 liters
Post Boil Size: 50.9 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Thursday February 8th 2024
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OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 43

1.058
1.017
5.4%
40.1
13.6
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Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg Voyager Craft Malt - Veloria Schooner8.5 kg Veloria Schooner 35.9 3.6 76.9%
250 g Voyager Craft Malt - Voodoo Schooner250 g Voodoo Schooner 35.9 43.2 2.3%
250 g Simpsons - Crystal Dark250 g Crystal Dark 33 120 2.3%
1,500 g Voyager Craft Malt - Sm40 Schooner1500 g Sm40 Schooner 36.5 20.3 13.6%
50 g United Kingdom - Simpsons - Black Malt (Roasted)50 g Simpsons - Black Malt (Roasted) 31 650 0.5%
500 g Corn Sugar - Dextrose500 g Corn Sugar - Dextrose 42 0.5 4.5%
11,050 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Mosaic25 g Mosaic Hops Pellet 13.7 Boil 60 min 20.36 5.1%
25 g Simcoe25 g Simcoe Hops Pellet 13.3 Boil 60 min 19.77 5.1%
75 g Mosaic75 g Mosaic Hops Pellet 13.7 Hop Stand at 70 °C 15 min 15.2%
70 g Simcoe70 g Simcoe Hops Pellet 13.3 Hop Stand at 70 °C 15 min 14.1%
200 g Citra200 g Citra Hops Pellet 12.2 Dry Hop 7 days 40.4%
100 g Mosaic100 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 20.2%
495 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
3 Each
Cost:
Attenuation (custom):
68%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Australia, Melbourne, Caufield 13/14
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
24.05 L Infusion 72 °C 67 °C 60 min
Starting Mash Thickness: 2.6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 54.53 L. Suggest reducing initial water volume to 45.4 L and adding 9.13 L sparge/top-off.  
Strike water volume at mash thickness of 2.6 L/kg 27.4
Mash volume with grains 34.4
Grain absorption losses -10.6
Remaining sparge water volume (equipment estimates 38.2 L) 50.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 54.5 L) 66.9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 45.7 L) 50.9
Hops absorption losses (whirlpool, hop stand) -0.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50.2 L) 45
Total: 78  
Equipment Profile Used: System Default
 
Notes

Mash PH was on point. 5.4 first reading. 5.3 Second reading,

Colour is a little than anticipated, heading towards red but still good.


Did the quicker sparge and it didnt effect the efficiency. Mash temp may have been a little off/ lower than we thought.

Also had an issue getting to lautering temp, needed to bypass the coil earlier.

we may have had some trouble with the fridge fermenting temp. decided to not attach the temp sensor to the keg anymore.

The attenuation lows low 68% vs the usual 70+ we get. Possibly a mix of mash temp and crystal malts. It is very malty but does taste fully fermented and dry enough. It could of also been a bit cold on the fermenting side. The Ferment was pretty short and weak.
|
Tasting notes.
There was a little bit of Sulfur on the nose early on but its faded now. Possibly Stressed yeast.

The body is really nice, but maybe a little too Sweet. But it matches well with the bitterness and feels pretty balanced. The bitterness is forward and doesn't linger. Its definitely a malty beer but the bitterness matches.

It has a nice fragrance, but its subtle. Its not as strong as the last pale ale we did, even though we used more hops. There is some nice danky flavour in there though, im guessing the simcoe attributed. I would be interested to try Simcoe instead of Mosaic in the dry hop.

Next time i may drop back the Voodoo and SM 40 by half to drop back the sweetness a little. Maybe push up the dextrose and Base malt to get an IPA.

I think we mashed at 68, but i think 67 would be much more suitable, even 66 to dial back the sweetness. I think the sweetness reminds be of an English style ale.

I think if i was going to drop the sweetness I would drop the bitterness to 35IBU too.

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  • Last Updated: 2024-02-08 01:46 UTC