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English Amber Ale

207 calories 25.5 g 440 ml
Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 70 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.6 liters
Post Boil Size: 26.1 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jake_the_Snake
Hop Utilization: 83%
Calories: 207 calories (Per 440ml)
Carbs: 25.5 g (Per 440ml)
Created Saturday August 21st 2021
1.050
1.017
4.4%
25.8
26.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4,064.18 g Viking - Pale Ale Malt4064.18 g Pale Ale Malt 37 5.17 68.3%
1,260.98 g Castle Malting - Château Munich Light1260.98 g Château Munich Light 34 18.78 21.2%
306.18 g Viking - Caramel 300306.18 g Caramel 300 35 405.19 5.1%
315.24 g Viking - Caramel 50 Malt(20L)315.24 g Caramel 50 Malt(20L) 34 51.87 5.3%
5,946.58 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g East Kent Goldings33 g East Kent Goldings Hops Pellet 4.8 Boil 55 min 13.74 34.7%
22 g Northern Brewer22 g Northern Brewer Hops Pellet 6.8 Boil 15 min 6.59 23.2%
40 g Northern Brewer40 g Northern Brewer Hops Pellet 6.8 Whirlpool 0 min 5.44 42.1%
95 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Single Infusion Infusion 67 °C 60 min
12 L Hot Mashout/Sparge Fly Sparge 76 °C --
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 1 hr.
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.48 bar       Temp: 4 °C       CO2 Level: 4 g/l
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100.8 2 31.7 57.9 47.9 95.4
Mash Chemistry and Brewing Water Calculator
 
Notes

Primary fermentation for 7 days (or until vigorous fermentation ends), rack or drain off cone, then ferment another 14 days. Rack into final keg and mature at room temp for 7 days, then chill and carbonate.

Alternatively carbonate in bottle for 3 weeks with 4 g/L carbonation

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-25 08:13 UTC
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