Belgium Amber - first trial brew recipe from Patrick Recipe

Recipe Info

Recipe Image

Belgium Amber - first trial brew recipe from Patrick

by on
All Grain
18.9271 Liter(s)
24.652 Liter(s)
60 min
75%
From Patrick: This is what you guys should brew with what you have; A belgium Amber that should end up 8%. Yest: S-33, Malta: 7 kilos Vienna, 500 gr munich briess, 300 gr special roast, 200 gr caramelo, 100 gr carafa. Hops 25 gr golding. 34l of drinking CO2 or not.. If you want to brew saterday or sunday, tomorow you have to moult the maltas. take 2l of water from the 34l, put it in a glass container add 2 kitchen spoon of malt extract and 1 sachet of the yest S-33 cover with foil paper and let it do its stuff before brewing day. i'll try to pass by in the afternoon.

Fermentables

86% - Vienna - US
7
36
4
Mash
6% - Munich - UK
0.5
37
9
Mash
4% - Munich Dark - CA
0.3
34
32
Mash
2% - Caramel/Crystal 90 - US
0.2
35
90
Mash
1% - Carafa I - DE
0.1
32
337
Mash

Hops

Golding
25
Pellet
Boil
60 min(s)
4.8
10.6

Yeast

Fermentis Safbrew S-33
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

Belgium Amber - first trial brew recipe from Patri...
  • 18.93 Gallons Liters Batch Size
  • 24.65 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.096 OG
  • 1.024 FG
  • 10.6 IBU (tinseth) Bitterness
  • 0.11 BG:GU
  • 19.4° SRM Color
  • 75% Efficiency
  • 9.3% ABV Alcohol
  • 338 per 12oz Calories
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