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Trial Amber ale

164 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Michael Hovey/Zac Lodge
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Wednesday July 18th 2018
1.054
1.010
5.8%
31.3
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.94 kg American - Pale 2-Row3.94 kg Pale 2-Row 37 1.8 77.6%
0.91 kg American - Caramel / Crystal 40L0.91 kg Caramel / Crystal 40L 34 40 17.9%
227 g Flaked Oats227 g Flaked Oats 33 2.2 4.5%
5.08 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24.35 g Cascade24.35 g Cascade Hops Pellet 7 Boil 60 min 23.2 42.4%
12.17 g Cascade12.17 g Cascade Hops Pellet 7 Boil 15 min 5.75 21.2%
12.17 g Cascade12.17 g Cascade Hops Pellet 7 Boil 5 min 2.31 21.2%
8.70 g Amarillo8.7 g Amarillo Hops Pellet 8.6 Aroma 0 min 15.2%
57.39 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
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
1 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.2
Mash volume with grains 18.6
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 16.7 L) 16.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 31.5  
Equipment Profile Used: System Default
 
Notes

The Mash

All grain brewers can easily use a single infusion mash with a temperature of between 66-67.7°C. Leave it at the conversion temperature for the standard hour. Add near boiling water, while stirring, to raise the temperature to 75.5°Cand then sparge with 76.6°C, collecting the wort into your kettle.



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  • Last Updated: 2018-07-18 09:57 UTC