Gran Tributo Amber Ale - Beer Recipe - Brewer's Friend

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Gran Tributo Amber Ale

182 calories 19 g 330 ml
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 41 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cerveceria Gran Tributo
Calories: 182 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Wednesday October 2nd 2019
1.059
1.015
5.8%
22.3
33.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
9 kg Bestmalz - BEST Pale ale9 kg BEST Pale ale 38.1 6 82.6%
0.80 kg Bestmalz - CaraHell0.8 kg CaraHell 32.2 30.53 7.3%
1 kg Bestmalz - Best CARA Aroma1 kg Best CARA Aroma 34 345.42 9.2%
0.10 kg Bestmalz - Best CARA Munich Type 1 90 EBC0.1 kg Best CARA Munich Type 1 90 EBC 34 102.58 0.9%
10.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Pellet 15 Boil 60 min 18.57 17.5%
14 g Cascade14 g Cascade Hops Pellet 7 Boil 20 min 3.67 12.3%
20 g Columbus20 g Columbus Hops Pellet 15 Boil 0 min 17.5%
60 g Cascade60 g Cascade Hops Pellet 7 Boil 0 min 52.6%
114 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 265.4 g       Temp: 20 °C       CO2 Level: 2.52 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
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.27 L. Suggest reducing initial water volume to 45.4 L and adding 0.87 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 32.7
Mash volume with grains 39.9
Grain absorption losses -10.9
Remaining sparge water volume (equipment estimates 25.4 L) 24.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 46.3 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 40 L) 41
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 41 L) 40
Total: 56.8  
Equipment Profile Used: System Default
 
Notes

Instrucciones

Maceración de toda la malta durante 1 hora a 66 grados.
Realizar el sparging a 76 grados.
Ebullición de una hora, siguiendo los tiempos de adición del lúpulo indicados.
Fermentar a 18-20 grados.
Maduración en botella o en barril durante 4 semanas.

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  • Last Updated: 2019-10-10 01:59 UTC