Kjeller 5 American Amber - Beer Recipe - Brewer's Friend

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Kjeller 5 American Amber

155 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Kjeller 5
Calories: 155 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Wednesday July 22nd 2015
1.051
1.010
5.4%
35.2
24.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.47 kg German - Pale Ale3.47 kg Pale Ale 39 4.64 75.4%
0.46 kg German - Dark Munich0.46 kg Dark Munich 36 25.19 10%
0.41 kg German - CaraMunich II0.405 kg CaraMunich II 34 121.26 8.8%
0.27 kg German - CaraBohemian0.27 kg CaraBohemian 33 198.64 5.9%
4.61 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Tomahawk10 g Tomahawk Hops Pellet 15 Boil 60 min 20.03 11.1%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil 15 min 11.39 22.2%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 5 min 3.73 22.2%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Dry Hop 7 days 22.2%
20 g Cascade20 g Cascade Hops Pellet 7 Dry Hop 7 days 22.2%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Protafloc Fining Boil 15 min.
2 g Gjærnæring Other Boil 15 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:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 6 gram/liter       CO2 Level: 2.2-2.4 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.8
Mash volume with grains 16.9
Grain absorption losses -4.6
Remaining sparge water volume 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 17.1 L) 20
Estimated amount in fermentor 20
Total: 28.5  
Equipment Profile Used: System Default
 
Notes

Kjøl ned vørteren til 16-17 grader og pitch gjæren. Rist gjæringskaret godt i 5-10 minutter for å få inn oksygen. La temperaturen stige naturlig til 18 grader. La den gjære ut i to uker før flasking.

Rehydrering av gjæren anbefales.

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  • Last Updated: 2015-09-10 06:59 UTC