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Recipe

Amber Ale

Type: All Grain
Batch Size: 26.00 l
Boil Size: 29.00 l
Boil Time: 60 min
End of Boil Vol: 26.50 l
Final Bottling Vol: 26.00 l
Fermentation: Ale, Two Stage
Date: 15 Jul 2017
Brewer: Rhys
Asst Brewer:
Equipment: Viaola Mash/Boil
Efficiency: 75.00 %
Est Mash Efficiency: 77.9 %
Taste Rating: 30.0
Taste Notes: Could use more whirlpool hops
Ingredients
Amt Name Type # %/IBU
6.00 kg Gladfield Ale Malt (3.0 SRM) Grain 1 95.2 %
0.30 kg Gladfield Shepherds Delight Malt (152.3 SRM) Grain 2 4.8 %
17.00 g Dr. Rudi [11.70 %] – Boil 60.0 min Hop 3 18.5 IBUs
20.00 g Motueka [7.00 %] – Boil 30.0 min Hop 4 10.0 IBUs
1.00 g Koppa Floc (Boil 15.0 mins) Fining 5 –
40.00 g Motueka [7.00 %] – Steep/Whirlpool 20.0 min Hop 6 7.9 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 36.4 IBUs
Est Color: 11.6 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 18.88 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.56
Measured Mash PH: 5.20
Total Grain Weight: 6.30 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.43 l of water at 73.1 C 65.6 C 75 min

Sparge: Fly sparge with 18.88 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle
Pressure/Weight: 152.93 g
Keg/Bottling Temperature: 21.1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 152.93 g Corn Sugar
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Used Angel yeast ale yeast from Marko – CN36