Belgian amber ale - Beer Recipe - Brewer's Friend

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Belgian amber ale

144 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 144 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Friday June 21st 2024
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De Koninck APA (Antwaarpse Pale Ale) Clone

by Stvervaag

OG: 1.055 FG: 1.013 ABV: 5.5% IBU: 28

1.047
1.011
4.7%
25.6
12.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Gladfield - German Pilsner Malt3.2 kg German Pilsner Malt 36.3 2.03 63%
1.13 kg Weyermann - Vienna Malt1.13 kg Vienna Malt 37 3.5 22.2%
0.15 kg Gladfield - Shepherds Delight Malt0.15 kg Shepherds Delight Malt 35 120 3%
0.25 kg Gladfield - Biscuit Malt0.25 kg Biscuit Malt 35 30.46 4.9%
0.35 kg Simpsons - Crystal Medium0.35 kg Crystal Medium 33 65.01 6.9%
5.08 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Barth-Haas - Magnat15 g Magnat Hops Pellet 13.5 Boil 60 min 23.73 37.5%
25 g Saaz25 g Saaz Hops Pellet 3.5 Hop Stand 20 min 1.9 62.5%
40 g / $ 0.00
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
my Home water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 3 4 7 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 65 °C 65 °C 60 min
10 L Batch Sparge 65 °C 65 °C 20 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.9
Mash volume with grains 19.3
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 19 L) 18.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 23.1 L) 26
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.9 L) 23
Total: 34  
Equipment Profile Used: System Default
 
Notes

This is aiming to be similar to Palm or dekonick. Sub crystal malts to your local brand matching the lovibond scale. Temp is kept at lower end of the scale to reduce esters

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  • Last Updated: 2024-06-29 23:06 UTC