20190213-International Amber lager - Beer Recipe - Brewer's Friend

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20190213-International Amber lager

147 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: International Amber Lager
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Tuesday February 12th 2019
1.048
1.011
4.9%
17.2
7.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg German - Pilsner3.8 kg Pilsner 38 1.6 77.6%
0.50 kg German - CaraAmber0.5 kg CaraAmber 34 23 10.2%
0.30 kg German - Carapils0.3 kg Carapils 35 1.3 6.1%
0.30 kg American - Caramel / Crystal 40L0.3 kg Caramel / Crystal 40L 34 40 6.1%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Horizon8 g Horizon Hops Leaf/Whole 12.5 Boil 60 min 11.38 22.2%
14 g East Kent Goldings14 g East Kent Goldings Hops Leaf/Whole 5 Boil 20 min 4.82 38.9%
14 g East Kent Goldings14 g East Kent Goldings Hops Leaf/Whole 5 Boil 3 min 0.99 38.9%
36 g / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
10 - 13 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 50 °C 20 min
Infusion -- 61 °C 60 min
13.5L Infusion -- 78 °C 10 min
12.5 L Sparge -- 78 °C 20 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.2
Mash volume with grains 18.4
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 18.5 L) 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Going into fermentor 22
Total: 31.8  
Equipment Profile Used: System Default
 
Notes

발효 13도에서 12일 발효후
디아세틸레스트 일반 22도 발효실에서 2일 진행
F,G도달 1.012 설탕 8g씩 넣고 병입함.

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  • Last Updated: 2019-03-07 05:56 UTC