Coffe Red Ale - Beer Recipe - Brewer's Friend

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Coffe Red Ale

155 calories 14.3 g 330 ml
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Hans Henrik Hvoslef
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Monday March 7th 2016
1.051
1.010
5.4%
17.5
9.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg German - Pale Ale6 kg Pale Ale 39 2.3 94.3%
300 g German - Melanoidin300 g Melanoidin 37 25 4.7%
60 g United Kingdom - Roasted Barley60 g Roasted Barley 29 550 0.9%
6,360 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Pellet 15 Boil 60 min 12.52 28.6%
15 g Citra15 g Citra Hops Pellet 11 Boil 10 min 4.99 42.9%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Dry Hop 3 days 28.6%
35 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 133 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
source minerals Oslo:
Ca++ : 17
mg++ : 0.44
So4-- : 5
Na+ : 03
Cl- : 7
HCO3- : 41

Adjustments:
4g/1tsp CaSO4(gips/gypsum/calcium sulfate) in total water volume
4g/1tsp CaCl (kalsiumklorid/calcium chloride in total water volume
2g/0.5tsp CaCO3(kalk/chalk)in only mash water
4g/1tsp NaHCO3 (baking soda/natron) in only mash water
4 ml/1tsp 80% lactic acid in mash water.

Adjusted values

Ca++ : 80
mg++ : 0.44
So4-- : 58
Na+ : 29
Cl- : 58
HCO3- : 37
pH at room temp (ez water calc=5.51)/(brewersfriend=5.63)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Starting on 68, and will let it slowly cool down towards 67 by itself. Decoction -- 68 °C 60 min
Quick Water Requirements
Water Liters
Total strike volume 37.3
Mash volume with grains 41.5
Grain absorption losses -6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 24.2 L) 30
Estimated amount in fermentor 30
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Mix salts in water


Heat 20 liters to 70 degress (verify number with notes at home) for mash
reserve 20 liters for lautering and additions during boil.
Measure temperature after grains have been added.
Add cold/hot water to adjust. Put kettle in duvet.
Remove grains from kettle. start heating the kettle while lautering.
Add lauter water to kettle
when boil starts, add 60 min hops
at 15 minutes, add cooling equipment, yeast nutrition, clearing agent.
at 10 minutes add hops
at 0 minutes start cooling while whirlpooling
at 25 ish degress stop cooling.
remove cooling equipment, remove hops, whirlpool and rest for 30-60 minutes.
tap in to fermentation vessel, add rehydrated packets of yeast. oxygenate. clean up, profit.

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  • Last Updated: 2016-03-11 08:02 UTC