Amphora - Beer Recipe - Brewer's Friend

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Amphora

146 calories 12.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 75 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 18.5 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jeand
Calories: 146 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Wednesday May 20th 2020
1.045
1.007
5.1%
29.4
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.25 kg German - Wheat Malt1.25 kg Wheat Malt 37 2 30.1%
2.10 kg German - Pilsner2.1 kg Pilsner 38 1.6 50.6%
0.10 kg Canadian - Honey Malt0.1 kg Honey Malt 37 25 2.4%
0.25 kg Crisp Malting - Finest Maris Otter0.25 kg Finest Maris Otter 38 3 6%
0.45 kg Honey0.45 kg Honey - (late fermenter addition) 35 2 10.8%
4.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 12.9 First Wort 90 min 21.4 28.6%
10 g Summer10 g Summer Hops Pellet 7.5 Boil 15 min 5.37 28.6%
15 g Cascade15 g Cascade Hops Pellet 7.2 Whirlpool 30 min 2.6 42.9%
35 g / $ 0.00
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 240.4 g       Temp: 20 °C       CO2 Level: 3 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
27 L Infusion 55 °C 67 °C 10 min
Infusion 67 °C -- 60 min
72 °C -- 20 min
77 °C -- 15 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 54 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 11.6
Mash volume with grains (equipment estimates 11.7 L) 14.1
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 18.7 L) 19
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.7 L) 26
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18.5
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 2.4
Going into fermentor 20.8
Total: 30.6  
Equipment Profile Used: System Default
 
Notes

2g of Chamomille
15 g of fresh orange peel
15 g of coriander
10 g of pink peppercorns
1 tsp of bitter orange powder
1/2 tsp of sweet orange powder
All ingredients steeped for 20’ in 1 litre of water at 80 C degrees plus 450 g of pasteurised orange blossom honey
Strained spices than add 750ml of fruity/ spicy, honey mix to fermenter (gravity was 1.014 the addition raised it to 1.019)
Raise fermentation temperature from 18 C to 20 C

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  • Last Updated: 2020-05-23 05:17 UTC