Ember Ale - Beer Recipe - Brewer's Friend

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Ember Ale

149 calories 13.3 g 330 ml
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 14 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Sunday December 22nd 2019
1.049
1.009
5.3%
44.3
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.90 kg Belgian - Pale Ale1.9 kg Pale Ale 38 3.4 82.6%
0.30 kg United Kingdom - Crystal 55L0.3 kg Crystal 55L 34 55 13%
0.10 kg Belgian - Wheat0.1 kg Wheat 38 1.8 4.3%
2.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Centennial9 g Centennial Hops Pellet 10 Boil 60 min 24.06 13%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 12 min 14.01 14.5%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Whirlpool at 77 °C 0 min 6.19 29%
30 g Mosaic30 g Mosaic Hops Pellet 12.5 Dry Hop 6 days 43.5%
69 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 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 Strike 69 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 19.6 L) 17.2
Mash volume with grains (equipment estimates 21.1 L) 18.7
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.4 L) 14
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 10.6 L) 11
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 10.9 L) 10.5
Total: 17.2  
Equipment Profile Used: System Default
 
Notes

On the ingredients - substitute the pale ale malt for any decent pale 2 row base malt - I just like the taste the Belgian stuff produces!

I used a 21L stockpot for mash and boil.

Lost roughly 1 litre in mash due to grain absorption.

Squeeze grain bag well on completion of mash - I was able to get 72% efficiency this method (You may need gloves). Nil sparge.

Boil loss was 3 litres per hour. Lost 0.5 litres to trub and chiller.

First and second hops additions into the hop sock. Add final hops loose at 77 degrees and whirlpool for 15 minutes prior to chilling.

Get your yeast out of the fridge to get up to room temp.

When wort is roughly 19 degrees strain With fine strainer into FV to aerate and minimise trub and hops debris.

Take a sample for OG then sprinkle yeast on top evenly and leave for 15 minutes then gently stir.

Close the lid, chuck her in your temp controlled fridge and wait!

I dry hopped at 6 days, transferred to secondary at 10.

After secondary, cold crash for a few days the keg/bottle and leave for at least 2 weeks to condition.

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  • Last Updated: 2020-02-18 22:46 UTC