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#0 AMERICAN AMBER ALE

0

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 10 min
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Fermentables

12.6 BLG
5.1% ABV
12.1 SRM

Type Name Amount Yield EBC
Grain Słód pale ale Viking Malt (Strzegom) 4 kg 80% --- % 5
Grain Słód pszeniczny Viking Malt (Strzegom) 0.4 kg 8% --- % 5
Grain Słód bursztynowy Caraamber® Weyermann® 0.3 kg 6% --- % 70
Grain Słód karmelowy ciemny Caraaroma® Weyermann® 0.3 kg 6% --- % 350
Sum 5 kg

Hops

36 IBU

Bitterness ratio 0.71 Bitter


Use for Name Amount Time Alpha acid
Boil Ekuanot 10 g 60 min 14.9 %
Whirlpool Ekuanot 20 g 20 min 14.9 %
Whirlpool Centennial 30 g 20 min 9.9 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safale US-05 Ale Dry 11.5 g Fermentis Safale

Extras

Type Name Amount Use for Time
Fining Whirlfloc T 1.25 g Boil 5 min

Notes

  • schłodzenie brzeczki do temp. 15-16°C;
    fermentacja burzliwa - temperatura piwa w głównej fazie fermentacji 16-22°C;
    przed rozlewem 2-dniowy cold crash w temp. 0-4°C;
    rozlew - poziom nasycenia 1,9-2,0 vol.;
    refermentacja - 14-21 dni
    Aug 22, 2019, 12:34 AM