Etterbeek Amber II - Beer Recipe - Brewer's Friend

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Etterbeek Amber II

188 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: SHB
Calories: 188 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday January 26th 2015
1.057
1.014
5.7%
31.1
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Belgian - Pale Ale9.5 lb Pale Ale 38 3.4 37.2%
7.25 lb Belgian - Munich7.25 lb Munich 38 6 28.4%
2.40 lb Belgian - Aromatic2.4 lb Aromatic 33 38 9.4%
14 oz Belgian - CaraMunich14 oz CaraMunich 33 50 3.4%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 7.8%
2.50 lb United Kingdom - Dextrine Malt2.5 lb Dextrine Malt 33 1.8 9.8%
1 lb German - Acidulated Malt1 lb Acidulated Malt 27 3.4 3.9%
25.52 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northdown1 oz Northdown Hops Pellet 9.4 Boil 60 min 15.9 20%
1 oz Saaz1 oz Saaz Hops Pellet 3.6 Boil 60 min 6.09 20%
3 oz Saaz3 oz Saaz Hops Pellet 3.6 Boil 15 min 9.06 60%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
2 lb Sugar Other Boil 10 min.
1 oz Coriander - Crushed Flavor Boil 5 min.
2.30 oz Orange Zest Flavor Boil 5 min.
2 each Star Anise Flavor Boil 5 min.
1 tsp Yeast Nutrient Other Boil 5 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 478 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 qt Batch Infusion -- 152 °F 20 min
35 qt Batch Sparge -- 152 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.44 gal (57.75 qt). Suggest reducing initial water volume to 11.85 gal (47.41 qt) and adding 2.44 gal (9.75 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.82 35.3  
Mash volume with grains 10.7 42.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 8.66 g | 34.6 qt) 8.37 33.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.29 g | 57.2 qt) 14 56  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.19 68.8
Equipment Profile Used: System Default
 
Notes

RVA Yeast:
RVA 221 Belgian 1833 Ale (De Konick): This is the most subtle Belgian ale strain producing a lager-like quality with diminished fruitiness. Useful for amber and pale ales.

Flocculation: Medium
Attenuation: 73-80%
Suggested fermentation temperature: 67-70ยบ F
Alcohol Tolerance: Medium (8%)

2ltr starter

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  • Last Updated: 2015-01-30 21:24 UTC