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APA 40L

153 calories 12.4 g 12 L
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 80 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50.6 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Beerfan
Calories: 153 calories (Per 12L)
Carbs: 12.4 g (Per 12L)
Created: Monday August 16th 2021
1.047
1.007
5.2%
30.0
13.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Bestmalz - BEST Pale ale7 kg BEST Pale ale 38.1 2.81 70%
1 kg Bestmalz - BEST Munich1 kg BEST Munich 37 6.3 10%
0.50 kg Bestmalz - BEST Caramel Munich II0.5 kg BEST Caramel Munich II 34.5 45.5 5%
1.50 kg German - CaraMunich II1.5 kg CaraMunich II 34 46 15%
10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Chief Hops - Nugget20 g Nugget Hops Leaf/Whole 10.8 Boil 60 min 14.03 20%
25 g Yakima Valley Hops - Perle25 g Perle Hops Leaf/Whole 5.7 Boil 60 min 9.25 25%
25 g Yakima Valley Hops - Perle25 g Perle Hops Leaf/Whole 5.7 Boil 15 min 4.59 25%
20 g Yakima Valley Hops - CZ Saaz20 g CZ Saaz Hops Leaf/Whole 3.2 Boil 10 min 1.51 20%
10 g Yakima Valley Hops - Willamette10 g Willamette Hops Leaf/Whole 5 Boil 5 min 0.65 10%
100 g / $ 0.00
 
Yeast
Kveik Yeastery - Voss Kveik
Amount:
22 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 42 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 467 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 352 g       Temp: 20 °C       CO2 Level: 6 g/l
 
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
30 L Infusion 73 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.1 L. Suggest reducing initial water volume to 45.4 L and adding 2.7 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 29 L) 31.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.1 L) 50.6
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Going into fermentor 40
Total: 61.5  
Equipment Profile Used: System Default
 
Notes

Generada por la IA con malta que sobraba de producciones anteriores.

Se desarrolló una receta de cerveza tipo APA/Amber Ale para un lote de 40 litros, formulada con 10 kg de maltas BestMalz: 70% Pale Ale, 15% Múnich, 10% Múnich tradicional y 5% Caramel Múnich II. La cerveza busca un perfil ámbar, equilibrado y fácil de beber, con notas de pan, galleta, caramelo suave y un amargor moderado de 22–26 IBU.

La receta utiliza lúpulos Nugget, Perle, Saaz y Willamette en adiciones de amargor, sabor y aroma. Se macera a 67°C durante 60 minutos y se realiza un hervor de 60 minutos. La fermentación se hace con levadura LalBrew Voss Kveik a 32–35°C, buscando una cerveza de aproximadamente 4.0–4.8% ABV, cuerpo medio y final limpio. El pH de maceración se ajusta a 5.2–5.4 con ácido fosfórico al 85%, dosificado gradualmente según la alcalinidad y medición del agua.

OG 1052
FG 1020


Se fermento por 6 dias, se carbonato por al rededor de 7 dias.

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  • Last Updated: 2026-08-20 01:13 UTC