New Zealand red ale 1 - Beer Recipe - Brewer's Friend

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New Zealand red ale 1

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Saturday June 17th 2017
1.048
1.008
5.3%
30.0
11.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Ireland - Ale Malt2.8 kg Ale Malt 37 3 61.5%
1 kg German - Red X1 kg Red X 36 12 22%
0.20 kg United Kingdom - Cara Malt0.2 kg Cara Malt 35 17.5 4.4%
0.40 kg United Kingdom - Crystal 45L0.4 kg Crystal 45L 34 45 8.8%
0.15 kg United Kingdom - Dark Crystal 80L0.15 kg Dark Crystal 80L 33 80 3.3%
4.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum3 g Magnum Hops Pellet 9 Boil 60 min 3.09 1.5%
5 g waimea5 g waimea Hops Leaf/Whole 13 Boil 30 min 5.19 2.5%
5 g Pacific Gem5 g Pacific Gem Hops Leaf/Whole 11 Boil 30 min 4.39 2.5%
10 g waimea10 g waimea Hops Leaf/Whole 13 Boil 15 min 6.7 4.9%
10 g Pacific Gem10 g Pacific Gem Hops Leaf/Whole 11 Boil 15 min 5.67 4.9%
10 g waimea10 g waimea Hops Leaf/Whole 13 Boil 5 min 2.69 4.9%
10 g Pacific Gem10 g Pacific Gem Hops Leaf/Whole 11 Boil 5 min 2.28 4.9%
75 g waimea75 g waimea Hops Leaf/Whole 13 Dry Hop 5 days 36.9%
75 g Pacific Gem75 g Pacific Gem Hops Leaf/Whole 11 Dry Hop 5 days 36.9%
203 g / $ 0.00
 
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:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L -- -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.7
Mash volume with grains 16.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 21.8 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Best red X malt used, not german

*Don't dry hop with pacific gem next time

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  • Public: Yup, Shared
  • Last Updated: 2017-10-21 12:27 UTC