5AM Saint | CraftFork

5AM Saint

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00v1.0All Grain20.0 L60 min boil

Originalrecept av BrewDog (DIY Dog). En röd ale med djup maltkaraktär, karamellsötma och en robust humleprofil. Upplagt av craftfork.com.

19A American Amber Ale100%(5/5)

OG: 1.056
FG: 1.011
ABV: 5.9%
IBU: 29
EBC: 22.4

Grain & fermentables

Name	Type	Added	Weight	%	Color
Pale Ale Malt(United States)	Malt	Mash	4.5 kg	0%	6.9 EBC
CaraMunich I(Germany)	Malt	Mash	310 g	0%	67 EBC
Flaked Oats(United States)	Adjunct	Mash	250 g	0%	2 EBC
Crystal 60L(United States)	Malt	Mash	190 g	0%	118.2 EBC
Brown Malt(United Kingdom)	Malt	Mash	130 g	0%	128.1 EBC
Total			5.38 kg	100%

Total grain: 5.38 kgGrain/liter: 0.27 kg/LEfficiency: 70%

Hops

Name	Usage	Weight	AA%	IBU	Time
Centennial(United States)	Boil	15 g	10%	18.162%	60 min
Cascade(United States)	Boil	20 g	6%	11.138%	30 min
Amarillo(United States)	Whirlpool	25 g	8.5%	—	0 min
Nelson Sauvin(New Zealand)	Dry hop	25 g	12%	—	1 d
Amarillo(United States)	Dry hop	25 g	8.5%	—	1 d
Total		110 g		29

Bittering: 35 gAroma: 25 gDry hop: 50 gAroma g/L: 1.3Dry hop g/L: 2.5BU:GU: 0.52

Per variety

Amarillo50 gNelson Sauvin25 gCascade20 gCentennial15 g

Yeast

Name	Lab	Quantity	Attenuation	Temp
SafAle American Ale US-05(US-05)	Fermentis	1 pkt	80%	18°C–21°C
Total		1 pkt

Attenuation: 80–80%Temperature: 18°C–21°C

Water volumes

Name	Temperature	Volume
Mash water	72°C	16.1 L
Sparge water	—	13.8 L
Total water		29.9 L
Mash volume		19.7 L
Pre-boil volume		25.3 L
Boil volume (hot)		25.6 L

Water treatment

Distilled / RO WaterSO4:Cl 1.00 (Malty)Estimated mash pH 5.68

The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.68.

Suggestion for the style · Malty / Amber Profile

Source waterTarget

Ca²+074

Mg²+05

Na+033

SO₄²⁻066

Cl⁻0103

HCO₃⁻057

Resulting water profile

Calcium Ca²+

74 ppm

Magnesium Mg²+

5 ppm

Sodium Na+

33 ppm

Sulfate SO₄²⁻

66 ppm

Chloride Cl⁻

103 ppm

Bicarbonate HCO₃⁻

57 ppm

SO4:Cl 0.64 (Malty)RA -9 (Light beers)

To add

	Total	Mash water (16.1 L)	Sparge water (13.8 L)
Gypsum – CaSO₄	2.5 g	1.3 g	1.2 g
Calcium chloride – CaCl₂	4.5 g	2.4 g	2.1 g
Epsom salt – MgSO₄	1.5 g	0.8 g	0.7 g
Table salt – NaCl	1.5 g	0.8 g	0.7 g
Baking soda – NaHCO₃	1.5 g	0.8 g	0.7 g
Chalk – CaCO₃	1 g	0.5 g	0.5 g
Lactic acid (88%)	2.1 mL	2.1 mL	—

Estimated mash pH

5.40In rangeTarget: 5.2–5.6

The additions are a suggestion for your water and are not saved to the recipe.

Mash schedule

Step	Type	Temp	Time	L/kg
Mäskning	Infusion	66°C	75 min	—
Total (1 steps)		66°C	75 min