Mad Jack’s Hoppy Amber Ale | Amber Hybrid Beer - Beer Recipe - Brewer's Friend

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Mad Jack’s Hoppy Amber Ale | Amber Hybrid Beer

222 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: North German Altbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Friday October 9th 2020
1.067
1.017
6.6%
41.9
10.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Rahr - Standard 2-Row12 lb Standard 2-Row 36.8 1.8 82.8%
1 lb Munich Malt1 lb Munich Malt 36 7 6.9%
0.75 lb American - Caramel / Crystal 80L0.75 lb Caramel / Crystal 80L 33 80 5.2%
0.75 lb Briess - Carapils Malt0.75 lb Carapils Malt 34.5 1.5 5.2%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 60 min 33.4 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 10 min 8.48 33.3%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 5 days 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Mash 10 min.
1 tsp Yeast Nutrient Other Mash 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Osmosis Reverse
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

Boil for 90 minutes with the above hop additions to acquire 5.5 gallons to the fermenter.

Ferment at 63-64°F for 3-5 days, then allow the fermentation temperature to rise naturally to 68°F. Rack to secondary (if desired) after the first week for another 10-14 days. Bottle using the 4oz of corn sugar for priming, or keg.

Fall/Thanksgiving Beer Option:

This beer can easily be made into a delicious Fall/Seasonal beer by replacing the Cascade dry hop with a teaspoon of Jamaican Allspice at flame out. That is all it takes. Remember a little Allspice goes a long way!

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  • Last Updated: 2020-10-16 20:36 UTC