American Amber Ale Dalmo Beer - Beer Recipe - Brewer's Friend

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American Amber Ale Dalmo Beer

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 58.52 liters
Post Boil Size: 53.79 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Camidal
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Thursday October 25th 2018
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Amber Ale

by Tanelz

OG: 1.050 FG: 1.010 ABV: 5.3% IBU: 35

1.048
1.008
5.2%
35.1
14.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Ashburne Mild6 kg Ashburne Mild 36 5.3 56.1%
1.50 kg Castle Malting - Chateau Pilsen Malt1.5 kg Chateau Pilsen Malt 37 2 14%
1 kg Castle Malting - Château Melano1 kg Château Melano 35.88 31 9.3%
1 kg Castle Malting - Château Munich1 kg Château Munich 34 12.7 9.3%
0.50 kg Castle Malting - Special B0.5 kg Special B 34 150 4.7%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 2.8%
0.20 kg Black Rock - Crystal Liquid Malt Extract (LME)0.2 kg Crystal Liquid Malt Extract (LME) 36 9.5 1.9%
0.10 kg Castle Malting - Chateau Diastatic0.1 kg Chateau Diastatic 35 3 0.9%
0.10 kg Castle Malting - Château Acid (Malta Acida)0.1 kg Château Acid (Malta Acida) 34 4.1 0.9%
10.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Summit50 g Summit Hops Pellet 18.5 Boil at 100 °C 26 min 35.14 100%
50 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.47 bar       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Água de casa
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 1 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L Infusion 18 °C 66 °C 60 min
Infusion 66 °C 78 °C 10 min
31 L Sparge 18 °C 76 °C --
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.95 L. Suggest reducing initial water volume to 45.4 L and adding 10.55 L sparge/top-off.  
Strike water volume at mash thickness of 3.5 L/kg 36.8
Mash volume with grains 43.7
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 30.5 L) 33
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 56 L) 58.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 50 L) 53.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 53.8 L) 50
Total: 69.8  
Equipment Profile Used: System Default
 
Notes

Adicionar 100g de nibs de cacau faltando 20min de fervura
Resfriar até 18-20oC
Fermentar a 18oC por 5 dias
Fermentar a 20oC do dia 6 até estabilizar
Maturação - desce até chegar em 0oC
Envasa no dia 15 após início da maturação

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  • Last Updated: 2024-05-09 16:38 UTC