FIGGY JAM "AAA" (S04) - Beer Recipe - Brewer's Friend

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FIGGY JAM "AAA" (S04)

173 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 49.25 liters
Post Boil Size: 42.75 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 173 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Monday October 2nd 2017
1.056
1.015
5.3%
25.7
12.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.30 kg Bairds - Maris Otter Finest Ale Malt 9.3 kg Maris Otter Finest Ale Malt 37.7 2.5 84.9%
0.80 kg United Kingdom - Amber0.8 kg Amber 32 27 7.3%
0.80 kg New Zealand - Medium Crystal Malt0.8 kg Medium Crystal Malt 35.4 56.35 7.3%
0.05 kg German - Carafa II0.05 kg Carafa II 32 425 0.5%
10.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Pacific Jade25 g Pacific Jade Hops Pellet 13.5 Boil 40 min 18.17 8.3%
25 g Pacific Jade25 g Pacific Jade Hops Pellet 13.5 Boil 10 min 7.5 8.3%
100 g Pacific Jade100 g Pacific Jade Hops Pellet 13 Whirlpool at 75 °C 0 min 33.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Whirlpool at 75 °C 0 min 16.7%
25 g Pacific Jade25 g Pacific Jade Hops Pellet 13 Aroma 0 min 8.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Aroma 0 min 8.3%
25 g Pacific Jade25 g Pacific Jade Hops Pellet 13 Dry Hop 5 days 8.3%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 8.3%
300 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Water Agt Boil 15 min.
2 g Gypsum Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 69 °C 69 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.95 L. Suggest reducing initial water volume to 45.4 L and adding 3.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.19 L. Suggest reducing strike water volume to 38.17 L and adding 1.79 L sparge/top-off. 40
Strike water volume at mash thickness of 3.7 L/kg 40
Mash volume with grains 47.2
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 20.8 L) 21.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49 L) 49.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 42.8
Hops absorption losses (whirlpool, hop stand) -0.8
Going into fermentor 42
Total: 61.1  
Equipment Profile Used: System Default
 
Notes


"HOT FERMENT" 23 C

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  • Last Updated: 2024-03-12 04:01 UTC