Belgian Amber Ale (Abbey Style) - Beer Recipe - Brewer's Friend

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Belgian Amber Ale (Abbey Style)

231 calories 22 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Bière de Garde
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.088 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Jack Ostrand
Calories: 231 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Friday May 17th 2019
1.070
1.015
7.2%
38.7
17.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Dark Munich2.5 lb Dark Munich 36 10 20.8%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 8.3%
1 lb German - Melanoidin1 lb Melanoidin 37 25 8.3%
0.50 lb Belgian - Unmalted Wheat0.5 lb Unmalted Wheat 36 2 4.2%
1 lb Belgian Candi Sugar - Amber/Brown (60L)1 lb Belgian Candi Sugar - Amber/Brown (60L) 38 60 8.3%
4 lb Liquid Malt Extract - Light4 lb Liquid Malt Extract - Light 35 4 33.3%
2 lb Liquid Malt Extract - Munich2 lb Liquid Malt Extract - Munich 35 8 16.7%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Spalt1 oz Spalt Hops Pellet 4.5 Boil 15 min 0.61 40%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Boil 60 min 19.33 20%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool 0 min 18.73 40%
2.50 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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
3 gal Temperature -- 155 °F 60 min
1 gal Sparge -- 169 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.63 g | 26.5 qt) 4.03 16.1  
Mash volume with grains (equipment estimates 6.63 g | 26.5 qt) 4.43 17.7  
Grain absorption losses (steeping) -0.63 -2.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.59 2.4  
Pre boil volume (equipment estimates 6.59 g | 26.4 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume 5.04 20.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.03 16.1
Equipment Profile Used: System Default
 
Notes

-Bring 3 gallons of water to a strike temperature of 170 degrees Fahrenheit
-fill mash tun with water and slowly incorporate grains, mash at 155 for 60 minutes
-empty wort
-bring 1 gallon of water to strike temp 181 f

  • sparge grains at 165 for 5 minutes
    -combine worts
    -bring wort to boil, add LME and candi sugar, add bittering hops, boil for 60 minutes
    -add aromatic hops when the boil has finished
    -transfer wort to a clean fermentor and add ice to bring the total batch to 5 gallons
    -once wort is at 80 degrees pitch yeast.
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  • Last Updated: 2019-05-19 20:42 UTC