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Belgian Ambree

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 25.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.58 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 25.6 liter(s)
    Total mash volume

Steps

Temp Time
65 C 80 min
77 C 20 min

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Fermentables

15.2 BLG
6.3% ABV
10.2 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 4 kg 66.7% 80 % 7
Grain Monachijski 1 kg 16.7% 80 % 16
Grain Abbey Malt Weyermann 0.5 kg 8.3% 75 % 45
Grain Weyermann - Carafa II 0.04 kg 0.7% 70 % 1100
Sugar Candi Sugar, Clear 0.4 kg 6.7% 78.3 % 2
Grain Acid Malt 0.06 kg 1% 58.7 % 6
Sum 6 kg

Hops

23 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 60 min 7.3 %
Aroma (end of boil) East Kent Goldings 20 g 15 min 5.1 %

Extras

Type Name Amount Use for Time
Flavor Candi sugar 400 g Boil 15 min

Notes

  • `If you can’t step mash, mash at 150°F (65°C) for 80 minutes. Target a chloride-to-sulfate ion ratio of 1.5 to accentuate the malt.`
    Nov 19, 2020, 10:20 PM

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