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Shoups - Amber farmhouse ale

158 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Saturday June 21st 2025
1.052
1.010
5.6%
23.5
10.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting - Château Vienna4 kg Château Vienna 38 2.6 66.7%
1 kg Castle Malting - Château Cara Ruby1 kg Château Cara Ruby 33 19.3 16.7%
1 kg Bestmalz - BEST Caramel Hell1 kg BEST Caramel Hell 34.5 5.4 16.7%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 20.32 53%
20 g Saaz20 g Saaz Hops Pellet 3.5 Aroma 5 min 1.2 30.3%
11 g El Dorado11 g El Dorado Hops Pellet 15.7 Whirlpool at 90 °C 0 min 2.01 16.7%
66 g / $ 0.00
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.9
Mash volume with grains (equipment estimates 22.8 L) 25.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16 L) 10
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 3.1
Going into fermentor 28
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

Styrian golding is a bit old. Added a bit more to compensate.

After boil at flameout, whirlpool is performed for 5 minutes.
Cooled to about 60°C, then transferred to fermentation bucket.

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  • Last Updated: 2025-06-21 11:41 UTC