ANZAC ale - Beer Recipe - Brewer's Friend

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ANZAC ale

120 calories 9.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Australian Sparkling Ale
Boil Time: 90 min
Batch Size: 24 liters (ending kettle volume)
Pre Boil Size: 33 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 120 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Thursday February 9th 2017
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg Simpsons - Maris Otter pale3.7 kg Maris Otter pale 38 2.4 86%
220 g Tate and Lyle - Golden Syrup220 g Golden Syrup 40 1 5.1%
220 g Blue Lake Milling - Rolled Oats220 g Rolled Oats 33 2.2 5.1%
100 g Simpsons - Aromatic Malt100 g Aromatic Malt 33 23.04 2.3%
60 g Root Shoot Malting - Crystal 10060 g Crystal 100 33 100 1.4%
4,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Sabro10 g Sabro Hops Pellet 14.2 Boil 25 min 12.57 10%
15 g Sabro15 g Sabro Hops Pellet 14.2 Boil 10 min 9.83 15%
25 g Sabro25 g Sabro Hops Pellet 14.2 Whirlpool at 77 °C 10 min 4.44 25%
50 g Sabro50 g Sabro Hops Pellet 14.2 Dry Hop 6 days 50%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
- Bluestone San Diego
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 300 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 247.6 g       Temp: 24 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Underlet 15 L at 42C Strike 20 °C 40 °C --
raise to67 Strike 40 °C 65 °C 60 min
raise to 71 Temperature 65 °C 71 °C 30 min
raise to 77 Temperature 1 °C 77 °C 15 min
25 L 24 L @ 79 C pH 4.5 Sparge -- 78 °C 60 min
Starting Mash Thickness: 3.23 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 13.2
Mash volume with grains 15.9
Grain absorption losses -4.1
Remaining sparge water volume 24.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 32.7 L) 33
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 24.3 L) 24
Hops absorption losses (whirlpool, hop stand) -0.1
Estimated amount in fermentor 23.9
Total: 37.8  
Equipment Profile Used: System Default
 
Notes


Oats and flaked wheat need a little mash at 40 C to reduce gluten, after boiling allow to cool to 45, add 1 Kg of the milled pilsner malt and rest for 30 mins



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  • Last Updated: 2024-04-07 04:24 UTC