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AMERICAN AMBER ALE

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 28.6 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 60 min
76 C 10 min

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Fermentables

12.6 BLG
5.1% ABV
12.3 SRM
Type Name Amount Yield EBC
Grain Słód Pale Ale Viking Malt (Strzegom) 4 kg 76.9% --- % 5
Grain Słód pszeniczny Viking Malt (Strzegom) 0.5 kg 9.6% --- % 5
Grain Słód karmelowy 150 - Viking Malt (Strzegom) 0.3 kg 5.8% --- % 150
Grain Słód karmelowy 300 - Viking Malt (Strzegom) 0.3 kg 5.8% --- % 300
Grain Słód zakwaszający Weyermann® 0.1 kg 1.9% --- % 5
Sum 5.2 kg

Hops

45 IBU

Bitterness ratio 0.88 Very bitter

Use for Name Amount Time Alpha acid
Boil Centennial 15 g 60 min 10.5 %
Boil Citra 15 g 15 min 13.9 %
Whirlpool Citra 40 g 20 min 13.9 %
Dry Hop Mosaic 40 g 3 day(s) 10.5 %
Dry Hop Citra 45 g 2 day(s) 13.9 %

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

  • chmielenie na whirlpool/hopstand 20 minut od 80°C;
    schłodzenie brzeczki do temp. 16-17°C;
    fermentacja - temperatura piwa w głównej fazie fermentacji 17-18°C, dojrzewanie w temp. 19-20°C;
    przed rozlewem 2-dniowy cold crash;
    rozlew - poziom nasycenia 1,9-2,0 vol.;
    refermentacja - 14 dni

    profil wody (ppm): Ca 50-100; Mg 10; SO4 50-100; Cl 75-100; Alk. całk. 50-100; RA 25-75
    Aug 22, 2019, 12:34 AM

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