Red Aliens

2020-06-09
American Amber Ale
Petya
13.50 °P
5.60 %
50
liters

13 SRM

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Fermentables
Malt g %
Pale Ale 4500 84
Cara Ruby 400 7.5
Crystal 400 7.5
Cafe 60 1.1
Total grain bill weight 5360g
Water *
Mashing water 18.000 liters
Sparging water 13.000 liters

* The provided water amounts serve just for example. They can vary, depending on the efficiency, specifics of the equipment used and the individual process of each brewer.

Mashing temperature steps
70 min 67.0 °C
Boil
Boil Time 70 min
Hops & spices
Hop / Spice g α% min
Citra 15g 11.60 60
Citra 20g 11.60 10
Galaxy 20g 13.20 10
Citra * 30g 11.60 0
Galaxy * 30g 13.20 0

* These hops are added during the cooling of the wort (so called "whirlpool hops"), usually between 90 °C and 70 °C.

Yeast
Strain Num
BRY-97 1

Notes:

* Yeast should be rehydrated, according to the directons on the package, if such are given. Before adding yeast to the fermenter vessel you should shake the vessel with the wort real well or aerate it in some other way (stirring, using aeration stone, etc.) until you get a nice big foam above the wort. This is to provide enough oxygen for the yeast to replicate well.

       

Fermentation should take 7 - 10 days (at least two days without activity in the airlock) in the temperature range of the corresponding yeast . If the recipe includes dry hopping, it should be done for the given number of days after the fermentation is complete.

       

Bottle with 5 - 7g of sugar per litre of beer. Before adding it to the fermenter/bottling vessel, you can dissolve it in water, boil it and cool it down to room temperature. This way you sanitize the sugar and make an evenly dissolved solution.

Important: Please review our Recipes Section Terms and Conditions before brewing the provided recipe.

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