Quinc-y Jones (American Amber) - 30L - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Quinc-y Jones (American Amber) - 30L

75 calories 7.9 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 37.5 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.023 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Olalekan Makanjuola
Calories: 75 calories (Per 12oz)
Carbs: 7.9 g (Per 12oz)
Created: Wednesday September 11th 2024
1.023
1.006
2.3%
0.0
12.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.93 kg Viking - Pale Ale Malt3.93 kg Pale Ale Malt - (late boil kettle addition) 37 2.5 53.5%
1.07 kg Weyermann - Carahell1.07 kg Carahell 34 10 14.6%
1.07 kg Finland - Vienna Malt1.07 kg Vienna Malt 36 3 14.6%
0.57 kg Weyermann - Caramunich Type 30.57 kg Caramunich Type 3 34 57 7.8%
0.71 kg Weyermann - Melanoidin0.71 kg Melanoidin 34.5 27 9.7%
7.35 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.57 g Chinook8.57 g Chinook Hops Pellet 13 Boil 0 min 7.9%
28.57 g Barth-Haas - Sabro28.57 g Sabro Hops Pellet 14 Boil 0 min 26.3%
71.43 g Barth-Haas - Sabro71.43 g Sabro Hops Pellet 14 Boil 0 min 65.8%
108.57 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2.86 g Epsom Salt Water Agt Mash 1 hr.
2.86 g Gypsum Water Agt Mash 1 hr.
1.43 g Baking Soda Water Agt Mash 1 hr.
1.43 tsp Protafloc Fining Boil 10 min.
1.43 tsp Yeast Nutrient Other Mash 0 min.
 
Yeast
- Chico ale yeast
Amount:
1.43 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 61 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Helsinki water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 10 60 40 10
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 25.7
Mash volume with grains 30.6
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 18.8 L) 20
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.2 L) 37.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 30
Going into fermentor 30
Total: 45.8  
Equipment Profile Used: System Default
 
Notes

WATER
Ca 50 ppm, Mg < 10 ppm, Na < 10 ppm, SO4 60 ppm, Cl 40 ppm, HCO3 < 10 ppm
ADDITIONAL INGREDIENTS
0.5 tablet Whirlfloc @ 10 min
0.5 tsp. (1.5 g) yeast nutrient @ 5 min
250 g (0.6 lb.) dulce de membrillo (quince paste) @ flameout
110 g (3.9 oz.) corn sugar (if bottle conditioning) to 2.4 vol. of CO2
Specifications:
Yield: 19 liters (5 US gal.)

Original Gravity: 1.055 (13.6°P)

Final Gravity: 1.013 (3.3°P)

ABV: 5.5%

IBU: medium-low

SRM: 13 SRM

Directions:
Mash at 66°C (151°F) and adjust pH to 5.2–5.5. Rest for 60 minutes. If sparging, do so at 75–78°C (167–172°F). Collect enough wort in the kettle to yield enough wort to achieve 5 gallons (19 liters) in the fermenter.

Boil the wort vigorously for 60 minutes, adding the hops, Whirlfloc, and yeast nutrient as per the indicated schedule.

After the 60-minute boil, turn of the heat and add first the dulce de membrillo paste: cut it into slices and add slowly, waiting for each piece to dissolve before adding the next. Then make the whirlpool hop addition and let steep for 5 to 10 minutes before chilling the wort

Chill the wort to 20 °C (68°F) and transfer to the fermenter. Aerate thoroughly and pitch the yeast. Increase fermentation temperature 1 °C (1.8°F) each day.

Add the dry hops as per the indicated schedule.

After 3 days with no yeast activity (no gravity change), cold crash and chill the beer to as close to 0°C (32°F) as you can. Keep chilled for a week or two prior to bottling/kegging.

Last Updated and Sharing
 
47
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-09-11 18:38 UTC