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Maple Red Ale II

Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 19 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Pascal L.
Hop Utilization: 99%
Calories: 154 calories (Per 330ml)
Carbs: 12.9 g (Per 330ml)

Created: Thursday February 11th 2021

Original Gravity:

1.051

Final Gravity:

1.008

ABV (standard):

5.7%

IBU (tinseth):

21.3

SRM (morey):

18.8

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Weyermann - Pale Ale3 kg Pale Ale	39	2.3	68%
0.40 kg	Maple Syrup0.4 kg Maple Syrup - (late boil kettle addition)	30	35	9.1%
0.33 kg	Weyermann - Caramunich Type 10.33 kg Caramunich Type 1	33.5	35	7.5%
0.21 kg	Briess - Caramel Malt - 40L0.21 kg Caramel Malt - 40L	35.4	40	4.8%
0.20 kg	Gambrinus - Wheat Malt0.2 kg Wheat Malt	35.9	2	4.5%
0.16 kg	Castle Malting - Château Special Belgium0.155 kg Château Special Belgium	34	115	3.5%
0.12 kg	American - Caramel / Crystal 150L0.12 kg Caramel / Crystal 150L	33	150	2.7%
4.42 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
15 g	Artisan - Northern Brewer15 g Northern Brewer Hops		Pellet	8.5	Boil	60 min	21.26	100%
15 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
15 g	Artisan - Northern Brewer (Pellet) 15 g Northern Brewer (Pellet) Hops		21.26	100%
15 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14.03 L	75°C Strike	Strike	71 °C	66 °C	60 min
		Steeping	66 °C	65 °C	--
9 L		Sparge	68 °C	68 °C	15 min
Starting Mash Thickness: 3.495 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
0.70 g	Gypsum	Water Agt	Mash	--
0.50 g	Gypsum	Water Agt	Sparge	--
0.80 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--
0.50 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	--
1.10 g	Epsom Salt	Water Agt	Mash	--
0.70 g	Epsom Salt	Water Agt	Sparge	--
0.30 g	Canning Salt	Water Agt	Mash	--
0.20 g	Canning Salt	Water Agt	Sparge	--
1.10 g	Baking Soda	Water Agt	Mash	--
4.80 ml	Phosphoric acid	Water Agt	Sparge	--
1 each	Whirlfloc	Water Agt	Boil	5 min.
1 each	White Labs - Clarity Ferm WLN4000	Fining	Primary	--

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:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 202 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 118.8 g Temp: 20 °C CO₂ Level: 5 g/l

Target Water Profile

Labrador Spring Water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
44	11	30	51	67	65
Mash Chemistry and Brewing Water Calculator

Notes

Add maple syrup 2 minutes before end of boil to keep its flavor
Minerals calculated is Brun n' water excel sheet

Last Updated and Sharing

237

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Brews

Public: Yup, Shared
Last Updated: 2021-03-31 18:07 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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