Caramel Amber Ale - Beer Recipe - Brewer's Friend

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Caramel Amber Ale

157 calories 14.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 157 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Friday September 11th 2020
1.048
1.010
4.9%
39.8
19.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Canadian - Pale 2-Row9 lb Pale 2-Row 36 1.75 72%
2 lb American - Caramel / Crystal 80L2 lb Caramel / Crystal 80L 33 80 16%
1.50 lb Candi Syrup - Belgian Candi Syrup - Amber (40L)1.5 lb Belgian Candi Syrup - Amber (40L) 32 40 12%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.09 oz Chinook1.09 oz Chinook Hops Pellet 13 Boil 30 min 38.66 36.3%
0.91 oz Chinook0.91 oz Chinook Hops Pellet 13 Boil 0 min 30.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Gelatin Fining Primary 1 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.49 psi       Temp: 40 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Windsor, Ontario, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Heat 8gal to 165F Infusion -- 156 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.86 g | 31.4 qt) 7.49 30  
Mash volume with grains (equipment estimates 8.74 g | 34.9 qt) 8.37 33.5  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.13 0.5  
Pre boil volume (equipment estimates 6.36 g | 25.5 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 7.49 30
Equipment Profile Used: System Default
"Caramel Amber Ale" American Amber Ale beer recipe by Wemet. BIAB, ABV 4.9%, IBU 39.8, SRM 19.65, Fermentables: (Pale 2-Row, Caramel / Crystal 80L, Belgian Candi Syrup - Amber (40L)) Hops: (Chinook, Willamette) Other: (Gypsum, Whirlfloc, Gelatin)
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  • Last Updated: 2020-10-17 16:52 UTC