AmberAle - Starkblood - Beer Recipe - Brewer's Friend

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AmberAle - Starkblood

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Altbier
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Saturday April 13th 2019
1.050
1.012
5.0%
33.7
12.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Canadian - Pale 2-Row6 kg Pale 2-Row 36 1.75 86.3%
0.45 kg German - CaraRye0.45 kg CaraRye 34 67 6.5%
0.50 kg Finland - Crystal Malt 1000.5 kg Crystal Malt 100 35 38 7.2%
6.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Citra12 g Citra Hops Pellet 11 Boil 60 min 15.61 19.4%
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Boil 15 min 7.57 24.2%
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 5 Boil 15 min 4.4 24.2%
20 g Eldorado20 g Eldorado Hops Pellet 7 Whirlpool at 80 °C 0 min 6.09 32.3%
62 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 100 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-
70 14 92 68 152 125
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 L Infusion -- 45 °C 15 min
4 L Infusion -- 55 °C 15 min
12 L Infusion -- 67 °C 60 min
12 L Sparge -- 67 °C 30 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 21.5
Mash volume with grains 26.1
Grain absorption losses -7
Remaining sparge water volume (equipment estimates 16.3 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 27
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 23
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Dilution de 30% de l'eau measy avec de l'eau distillé.
Ajout de 2 gram de Gypsym CaSO4, ajout de 3 grams de Epsom Salt MgSO4, ajout de 2.5 gram de Selt NaCl.

pH du mash: 5.79
OG désiré: 1054

Amélioration pour la prochaine fois

  • Modifier le profile de l'eau: Augmenter la dilution de l'eau à 30%
  • Améliorer l'efficacité en modifiant la glacière pour éviter BIAB, le gâteau de grain sera ainsi moins dense.
  • Surveiller la température de l'eau après 30min, la remonter avec de l'eau bouillante si < que 65 degré.
  • Attendre un peu plus longtemps lors du hotbreak et insérer les premiers houblons lentement pour ne pas créer une réaction/débordement.

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  • Public: Yup, Shared
  • Last Updated: 2019-04-14 15:33 UTC