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Brazilian Ale 60L

138 calories 14 g 12 L
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Beer Stats
Method: All Grain
Style: Cream Ale
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 66.1 liters
Post Boil Size: 60 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: César Pimentel
Calories: 138 calories (Per 12L)
Carbs: 14 g (Per 12L)
Created: Saturday May 2nd 2026
1.042
1.010
4.3%
28.3
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.93 kg German - Vienna0.929 kg Vienna 37 4 7.9%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 2.6%
10.50 kg Thracian Malte Pale Ale - GR - Thracian Malte Pale Ale - Pale Ale - Aromatic10.5 kg Aromatic 36.8 4.5 89.5%
11.73 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nugget20 g Nugget Hops Pellet 11.8 Boil at 100 °C 60 min 11.1 23.5%
30 g Lemondrop30 g Lemondrop Hops Pellet 5.1 Boil at 100 °C 10 min 2.61 35.3%
15 g Citra15 g Citra Hops Pellet 12.7 Boil at 100 °C 10 min 3.25 17.6%
20 g Bravo20 g Bravo Hops Pellet 12.1 Boil at 100 °C 60 min 11.38 23.5%
85 g / 0.00 €
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
25 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 220 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
131 16 4 72 168 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Infusion 74 °C 68 °C 60 min
40 L Batch Sparge 70 °C 68 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.13 L. Suggest reducing initial water volume to 45.4 L and adding 20.73 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 17.6
Mash volume with grains 25.3
Grain absorption losses -11.7
Remaining sparge water volume (equipment estimates 61.2 L) 61.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.1 L) 66.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 60
Going into fermentor 60
Total: 78.7  
Equipment Profile Used: System Default
"Brazilian Ale 60L" Cream Ale beer recipe by César Pimentel. All Grain, ABV 4.26%, IBU 28.34, SRM 6.28, Fermentables: (Vienna, Melanoidin, Aromatic) Hops: (Nugget, Lemondrop, Citra, Bravo)
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  • Public: Yup, Shared
  • Last Updated: 2026-05-07 10:01 UTC