Ambarina - Beer Recipe - Brewer's Friend

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Ambarina

142 calories 12.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 28.5 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 94%
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Wednesday July 22nd 2020
1.047
1.008
5.2%
25.3
13.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pilsner3 kg Pilsner 37 1.8 47.6%
1 kg German - Vienna1 kg Vienna 37 4 15.9%
0.80 kg The Swaen - GoldSwaen Amber0.8 kg GoldSwaen Amber 36 27 12.7%
1 kg The Swaen - Ale Malt1 kg Ale Malt 37 3.5 15.9%
0.30 kg The Swaen - GoldSwaen Brown Supreme0.3 kg GoldSwaen Brown Supreme 34 113 4.8%
0.20 kg The Swaen - GoldSwaen Brown0.2 kg GoldSwaen Brown 35 82.5 3.2%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Perle13 g Perle Hops Pellet 4.6 Boil 60 min 5.26 15.3%
30 g Perle30 g Perle Hops Pellet 4.6 Whirlpool at 70 °C 10 min 4.84 35.3%
12 g Magnum12 g Magnum Hops Pellet 14.4 Boil 60 min 15.21 14.1%
30 g Perle30 g Perle Hops Pellet 4.6 Dry Hop at 65 °C 180 days 35.3%
85 g / $ 0.00
 
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) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 152.6 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Agua Oaxaca 2026
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
20 L Strike 65 °C 65 °C 60 min
Vorlauf 65 °C 75 °C 15 min
18 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.9
Mash volume with grains 23.1
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 22.8 L) 20.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.5 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 28.7 L) 30
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29.9 L) 28.5
Total: 39.2  
Equipment Profile Used: System Default
 
Notes

-El dry hopping fue hecho mediante la técnica de hop tea con 30g de Perle en una prensa francesa con 250g de agua recien hervida y 250g de agua a temperatura ambiente se dejo reposar denro del refrigeradordurante unas 3horas

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  • Last Updated: 2020-10-05 18:14 UTC