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Bomber (Red) Amber 26

185 calories 19.1 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Me
No Chill: 20 minute extended hop boil time
Calories: 185 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
Created: Sunday December 1st 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Gladfield - Pilsner Malt3 kg Pilsner Malt 37.7 1.93 45.8%
2 kg Weyermann - Munich Type I2 kg Munich Type I 38 6 30.5%
1 kg Gladfield - Vienna Malt1 kg Vienna Malt 37.4 3.45 15.3%
250 g Simpsons - Crystal Medium250 g Crystal Medium 33 65.01 3.8%
150 g Gladfield - Biscuit Malt150 g Biscuit Malt 35 30.46 2.3%
100 g German - CaraMunich III100 g CaraMunich III 34 57 1.5%
50 g Weyermann - Carafa Special Type II50 g Carafa Special Type II 29.9 425 0.8%
6,550 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Chinook10 g Chinook Hops Pellet 10 Boil 60 min 11.86 6.6%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 6.5 Boil 20 min 12.83 13.2%
1 g irish moss1 g irish moss Hops Pellet 0.01 Boil 15 min 0.7%
40 g Chinook40 g Chinook Hops Pellet 10 Whirlpool at 90 °C 20 min 6.44 26.5%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 6.5 Whirlpool at 90 °C 20 min 3.14 19.9%
50 g Chinook50 g Chinook Hops Pellet 10 Dry Hop 3 days 33.1%
151 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
16 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 254 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
L Mash
L Sparge
5g Gypsum
1g Epsom salt
1.5g Calcium chloride
3ml Phosphoric acid (20-25%)
30L RO water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.9 L 1st Infusion -- 65 °C 60 min
2nd Infusion -- 71 °C 10 min
Mash out Infusion -- 77 °C 10 min
Starting Mash Thickness: 3.8 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 24.9
Mash volume with grains (equipment estimates 28.9 L) 29.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 14.3 L) 11.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.4
Top off amount 0.4
Going into fermentor 23
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

Brewed 7/3/26

Pre-boil 1.053 (Target 1.052)

OG 1.061 (estimate)

15/3/26 Pitched 2x dry yeast S04 packs (rehydrated) @ 18°C

3-4-26 Bottled/Kegged @ 2.5 vol CO2

1st Place Babbs mini comp April 2026



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  • Last Updated: 2026-05-14 10:50 UTC