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Herded Amber

178 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Märzen
Boil Time: 60 min
Batch Size: 11.5 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 11.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Lord
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Wednesday January 9th 2019
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.10 kg German - Pilsner1.1 kg Pilsner 38 2.77 35.2%
200 g American - Caramel / Crystal 60L200 g Caramel / Crystal 60L 34 158.62 6.4%
1.10 kg German - Vienna1.1 kg Vienna 37 9.18 35.2%
150 g Rolled Oats150 g Rolled Oats 33 4.37 4.8%
160 g Belgian - Biscuit160 g Biscuit 35 59.88 5.1%
158 g Crisp Malting - Caramalt 15L158 g Caramalt 15L 32.7 45.2 5.1%
158 g German - CaraAmber158 g CaraAmber 34 59.88 5.1%
100 g Cane Sugar100 g Cane Sugar 46 3.2%
3,126 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g East Kent Goldings16 g East Kent Goldings Hops Pellet 5 Boil 60 min 19.05 80%
4 g East Kent Goldings4 g East Kent Goldings Hops Leaf/Whole 5 Aroma 10 min 1.57 20%
20 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 9.1
Mash volume with grains 11.1
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 12.1 L) 10.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 17.3 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11.5
Going into fermentor 11.5
Total: 19.9  
Equipment Profile Used: System Default
 
Notes

The amount of pulp and rinse water you should use depends on the equipment and method you use. As an estimate, we can say that you can use 20 liters of water and 13.3 liters of rinse water for this beer. Some brewing machines (eg Speidel Braumeister) may require larger amounts of mashing water. Always check the manual of the equipment you are using.

Blade at 65 degrees for 75 minutes. Exfoliate at 77 degrees for 5 minutes if you have the opportunity to increase the temperature of the blade.

Cool down to 15 degrees before pitching the yeast.

Fermentation at 16 degrees to storm fermentation begins to decrease (typically after 3-5 days). Then increase to 20 degrees and hold for the rest of the fermentation period (a total of 14 days).

Yeast options: WLP011, WLP036, Safale K-97

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  • Last Updated: 2020-06-13 10:56 UTC