Ambree

Belgian Specialty Ale BJCP 2008 – 16E

OG

1.070

FG

1.010

SRM

9

ABV

8.1%

IBU

19.9

Batch #

2017-20

Batch Size

5.50 gal

Boil Time

90 min

Brew Date

November 5, 2017

Tap Date

December 3, 2017

BU/GU

0.28

ABW

6.2%

Kcal

227 12 oz

Real Extract

5.2° P

Attenuation

84.8% apparent
69.6% real

Fermentables

Vienna Malt (Weyermann)

7.90 lbs|55.8%

55.8%

Munich I (Weyermann)

2.75 lbs|19.4%

19.4%

Pilsner (Weyermann)

1.75 lbs|12.4%

12.4%

Caramunich II (Weyermann)

0.50 lbs|3.5%

3.5%

Sugar, Table (Sucrose)

1.25 lbs|8.8%

8.8%

Hops

1.00 oz

Tettnanger 3.0%

60 min Boil

1.00 oz

Tettnanger 3.0%

30 min Boil

Yeasts

1 pkg

Trappist AleWLP500

White Labs

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size

10.00gal

Boil Volume

12.55gal

Evaporation Rate

9.00%per hour

Hop Utilization

100%

Mash Tun Volume

10.00gal

Mash Tun Weight

9.00 pounds

Mash Tun Specific Heat

0.30 cal/gram per °C

Top Up Water

0.00gal

Trub Chiller Loss

1.00gal

Mash Profile Single Decoction

Mash Steps

Step 1

Protein Rest35 min

122°F

Step 2

Saccharification45 min

155°F

Step 3

Mash Out10 min

168°F

Fermentation and Aging

14 days

Primary

68°F

2 days

Secondary

34°F

28 days

Age

38°F

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