Maple Red Ale II - Beer Recipe - Brewer's Friend

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Maple Red Ale II

154 calories 12.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Pascal L.
Hop Utilization: 99%
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)
Created: Thursday February 11th 2021
1.051
1.008
5.7%
21.3
18.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Pale Ale3 kg Pale Ale 39 2.3 68%
0.40 kg Maple Syrup0.4 kg Maple Syrup - (late boil kettle addition) 30 35 9.1%
0.33 kg Weyermann - Caramunich Type 10.33 kg Caramunich Type 1 33.5 35 7.5%
0.21 kg Briess - Caramel Malt - 40L0.21 kg Caramel Malt - 40L 35.4 40 4.8%
0.20 kg Gambrinus - Wheat Malt0.2 kg Wheat Malt 35.9 2 4.5%
0.16 kg Castle Malting - Château Special Belgium0.155 kg Château Special Belgium 34 115 3.5%
0.12 kg American - Caramel / Crystal 150L0.12 kg Caramel / Crystal 150L 33 150 2.7%
4.42 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Artisan - Northern Brewer15 g Northern Brewer Hops Pellet 8.5 Boil 60 min 21.26 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.70 g Gypsum Water Agt Mash 0 min.
0.50 g Gypsum Water Agt Sparge 0 min.
0.80 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 g Calcium Chloride (dihydrate) Water Agt Sparge 0 min.
1.10 g Epsom Salt Water Agt Mash 0 min.
0.70 g Epsom Salt Water Agt Sparge 0 min.
0.30 g Canning Salt Water Agt Mash 0 min.
0.20 g Canning Salt Water Agt Sparge 0 min.
1.10 g Baking Soda Water Agt Mash 0 min.
4.80 ml Phosphoric acid Water Agt Sparge 0 min.
1 each Whirlfloc Water Agt Boil 5 min.
1 each White Labs - Clarity Ferm WLN4000 Fining Primary 0 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:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 202 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 118.8 g       Temp: 20 °C       CO2 Level: 5 g/l
 
Target Water Profile
Labrador Spring Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44 11 30 51 67 65
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.03 L 75°C Strike Strike 71 °C 66 °C 60 min
Steeping 66 °C 65 °C --
9 L Sparge 68 °C 68 °C 15 min
Starting Mash Thickness: 3.495 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 14
Mash volume with grains 16.7
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 12.4 L) 9.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.5 L) 19
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 16
Going into fermentor 16
Total: 23.9  
Equipment Profile Used: System Default
 
Notes
  • Add maple syrup 2 minutes before end of boil to keep its flavor
  • Minerals calculated is Brun n' water excel sheet
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-03-31 18:07 UTC