2. Avant Garde Clone (33%) - Beer Recipe - Brewer's Friend

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2. Avant Garde Clone (33%)

181 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Bière de Garde
Boil Time: 130 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 181 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Tuesday May 19th 2015
1.059
1.013
6.1%
20.5
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 8.51 90%
500 g United Kingdom - Maris Otter Pale500 g Maris Otter Pale 38 8.51 7.5%
170 g German - Melanoidin170 g Melanoidin 37 65.22 2.5%
6,670 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Sterling15 g Sterling Hops Leaf/Whole 8.7 Boil 25 min 9.7 27.3%
15 g Styrian Goldings15 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 25 min 6.13 27.3%
25 g Saaz25 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 4.64 45.5%
55 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g CALSUL Water Agt Mash 1 hr.
12 g CALCHLF Water Agt Mash 1 hr.
1.50 g PFT Fining Boil 15 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
Yes
Fermentation Temp:
16 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 544 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bitters and Pale Ales
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
180 6 10 130 240 79
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 64 °C 60 min
36 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.7
Mash volume with grains 21.1
Grain absorption losses -6.7
Remaining sparge water volume (equipment estimates 28.5 L) 34.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 37.6 L) 44
Boil off losses -12.4
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 51.6  
Equipment Profile Used: System Default
 
Notes

500g of MO is toasted in the oven at 200°C for 25 minutes, stir every few minutes until it smells amazing!

The Melanoidin malt should be honey malt if its possible to get it

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  • Last Updated: 2015-06-19 09:14 UTC