Hier ist meine erste Rezept von hier (Amber Ale 1) gestohlen.
Was halten Sie von dieses Rezept?
DankeAmber Ale
Type: All Grain
Batch Size: 21.77 l
Boil Size: 26.52 l
Boil Time: 90 min
End of Boil Vol: 23.68 l
Final Bottling Vol: 20.77 l
Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Ingredients
Amt Name %/IBU
30.00 l Innsbruck Leistungswasser -
4.10 kg Pale Ale Malz (ca. 5,5-7,5 EBC) - geschrotet (6.5 EBC) 77.50%
0.46 kg CARAPILS® / CARAFOAM® (ca. 3 - 5 EBC) - geschrotet (4.0 EBC) 8.70%
0.23 kg Caramel/Crystal Malt - 20L (39.4 EBC) 4.30%
0.23 kg Caramel/Crystal Malt - 60L (118.2 EBC) 4.30%
0.23 kg Caramel/Crystal Malt -120L (236.4 EBC) 4.30%
0.05 kg Röstgerste / unvermälzt (1000-1300 EBC) - geschrotet (1150.0 EBC) 0.90%
42.52 g Columbus (Tomahawk) [7.00 %] - Boil 90.0 min 36.9 IBUs
14.17 g Cascade [3.00 %] - Boil 30.0 min 3.8 IBUs
28.35 g Cascade [3.00 %] - Boil 0.0 min 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 40.7 IBUs
Sparge Water: 10.91 l
Sparge Temperature: 75.6 C
Grain Temperature: 22.2 C
Mash Steps
Name Description
Protein Rest Add 21.91 l of water at 53.2 C
Saccharification Heat to 60.0 C over 15 min
Mash Out Heat to 70.0 C over 10 min
Sparge: Fly sparge with 10.91 l water at 75.6
Rory