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Coffe Red Ale

Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Hans Henrik Hvoslef
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)

Created: Monday March 7th 2016

Original Gravity:

1.051

Final Gravity:

1.010

ABV (standard):

5.4%

IBU (tinseth):

17.5

SRM (morey):

9.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	German - Pale Ale6 kg Pale Ale	39	2.3	94.3%
300 g	German - Melanoidin300 g Melanoidin	37	25	4.7%
60 g	United Kingdom - Roasted Barley60 g Roasted Barley	29	550	0.9%
6,360 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Columbus10 g Columbus Hops	Pellet	15	Boil	60 min	12.52	28.6%
15 g	Citra15 g Citra Hops	Pellet	11	Boil	10 min	4.99	42.9%
10 g	Amarillo10 g Amarillo Hops	Pellet	8.6	Dry Hop	3 days		28.6%
35 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Columbus (Pellet) 10 g Columbus (Pellet) Hops	12.52	28.6%
15 g	Citra (Pellet) 15 g Citra (Pellet) Hops	4.99	42.9%
10 g	Amarillo (Pellet) 10 g Amarillo (Pellet) Hops		28.6%
35 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
30 L	Starting on 68, and will let it slowly cool down towards 67 by itself.	Decoction	--	68 °C	60 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:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 133 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^-
80	5	25	75	80	100
source minerals Oslo: Ca++ : 17 mg++ : 0.44 So4-- : 5 Na+ : 03 Cl- : 7 HCO3- : 41 Adjustments: 4g/1tsp CaSO4(gips/gypsum/calcium sulfate) in total water volume 4g/1tsp CaCl (kalsiumklorid/calcium chloride in total water volume 2g/0.5tsp CaCO3(kalk/chalk)in only mash water 4g/1tsp NaHCO3 (baking soda/natron) in only mash water 4 ml/1tsp 80% lactic acid in mash water. Adjusted values Ca++ : 80 mg++ : 0.44 So4-- : 58 Na+ : 29 Cl- : 58 HCO3- : 37 pH at room temp (ez water calc=5.51)/(brewersfriend=5.63)
Mash Chemistry and Brewing Water Calculator

Notes

Mix salts in water

Heat 20 liters to 70 degress (verify number with notes at home) for mash
reserve 20 liters for lautering and additions during boil.
Measure temperature after grains have been added.
Add cold/hot water to adjust. Put kettle in duvet.
Remove grains from kettle. start heating the kettle while lautering.
Add lauter water to kettle
when boil starts, add 60 min hops
at 15 minutes, add cooling equipment, yeast nutrition, clearing agent.
at 10 minutes add hops
at 0 minutes start cooling while whirlpooling
at 25 ish degress stop cooling.
remove cooling equipment, remove hops, whirlpool and rest for 30-60 minutes.
tap in to fermentation vessel, add rehydrated packets of yeast. oxygenate. clean up, profit.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-03-11 08:02 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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