Gamourra American Pale Ale (75L)* - Beer Recipe - Brewer's Friend

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Gamourra American Pale Ale (75L)*

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 100 liters (fermentor volume)
Pre Boil Size: 115 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Friday August 1st 2014
1.045
1.010
4.6%
18.5
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 kg American - Pilsner12.5 kg Pilsner 37 1.8 64.1%
1 kg Munich1 kg Munich 37 6 5.1%
1 kg Agrária - Vienna Malt1 kg Vienna Malt 37 4 5.1%
2 kg Castle Malting - Château Cara Clair2 kg Château Cara Clair 35 3.2 10.3%
2 kg Flaked Corn2 kg Flaked Corn 40 0.5 10.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 5.1%
19.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Yakima Chief Hops - Simcoe50 g Simcoe Hops Pellet 13.2 Boil 60 min 18.46 100%
50 g / $ 0.00
 
Yeast
BSI - 3470 German Lager
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
8 - 12 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 392 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-
80 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
80 L Beta Amilase Temperature -- 65 °C 85 min
Mash Out Temperature -- 76 °C 10 min
Strike 73 °C 67 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 105.95 L. Suggest reducing initial water volume to 45.4 L and adding 60.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 81.12 L. Suggest reducing strike water volume to 32.53 L and adding 35.72 L sparge/top-off. 68.3
Strike water volume at mash thickness of 3.5 L/kg 68.3
Mash volume with grains 81.1
Grain absorption losses -19.5
Remaining sparge water volume (equipment estimates 58.1 L) 67.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 106 L) 115
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 100
Going into fermentor 100
Total: 135.4  
Equipment Profile Used: System Default
 
Notes

dia 15/11/2024
Antes da Fervura 65L : Brix 16
após fervura adicionado 20L de água
após Fervura : No fermentador c/ água
adicionado 550g açucar cristal invertido ácido lático
sendo 50L Fermentador PP : Brix 11,6 SG 1.045 PH: 5,2
adicionado 600g açucar cristal invertido ácido lático
sendo 60L Fermentador Inox : Brix 11,6 SG 1.045 PH: 5,0
Temperatura Fermentação 18°C do dia 15 ao dia 23
dia 23/11 baixado pra 15°C
dia 23/11 Brix: 2,4 FG: 1,009 ABV:4,9% PH: 4,5/4,6

dia 07/11/2024
Antes da Fervura 65L : Brix 11,7
adicionado 1,3kg mel : Brix 13,6
adicionado 20L de água
após Fervura : No fermentador c/ água 75L Brix 11,2
Temperatura Fermentação 13°C do dia 7 ao dia 15
Temperatura Fermentação 17°C do dia 15 ao dia ??
Baixar temperatura para ??°C Cold Crash


Dia 16 dez 2020
50L Apa
Início 7:30h
Antes da Fervura 61L densidade : 1.042 Brix: 10.8 ph : 5.5
2g sulfato cálcio, 2g sal, 500mg magnésio, 500mg zinco
Depois da Fervura 46L densidade : 1.048 Brix:12.4 ph : 5.5
22/dez Brix : 2,4 densidade: 1.009 5,3% PH: 4,4
23/dez Brix : 2,4 densidade: 1.009 5,3% PH: 4,4
26/dez add 170g Amarillo 8,5% AA YCHHOPS para 45 L de Apa sendo 3,7g por Litro.
27/dez add 1,537g manga Palmer cozida e congelada



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  • Last Updated: 2024-12-09 01:09 UTC