Drop top - Clone - Beer Recipe - Brewer's Friend

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Drop top - Clone

179 calories 18.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: C. Henderson
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Monday February 10th 2014
1.054
1.014
5.3%
18.5
11.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.30 lb American - Pale 2-Row8.3 lb Pale 2-Row 37 1.8 79.1%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 9.5%
0.50 lb Belgian - Special B0.5 lb Special B 34 115 4.8%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 4.8%
3 oz Lactose (Milk Sugar)3 oz Lactose (Milk Sugar) 41 1 1.8%
10.49 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.20 oz Millenium0.2 oz Millenium Hops Pellet 15.5 Boil 15 min 6.1 33.3%
0.10 oz Simcoe0.1 oz Simcoe Hops Pellet 12.7 Boil 15 min 2.5 16.7%
0.10 oz Summit0.1 oz Summit Hops Pellet 18.5 Boil 15 min 3.64 16.7%
0.20 oz Warrior0.2 oz Warrior Hops Pellet 16 Boil 15 min 6.29 33.3%
0.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 20 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:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3/4 cup       CO2 Level: 2.1 Volumes
 
Target Water Profile
Eugene, Oregon, USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
4 0 6 3 4 24
plain ol' tap water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Heat 3.4 Gals water to temp. add grains. hold temp for 45 mins. remove grains. Temperature -- 152 °F 45 min
2 gal Sparge enough water (preheated to 170) to get about 4 gallons for the main boil. make sure to capture 2 extra gallonsand set aside in a different pot(s). (See additional notes) Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.05 g | 32.2 qt) 7.52 30.1  
Mash volume with grains (equipment estimates 8.87 g | 35.5 qt) 8.35 33.4  
Grain absorption losses -1.29 -5.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.01 0.1  
Pre boil volume (equipment estimates 6.52 g | 26.1 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 7.52 30.1
Equipment Profile Used: System Default
 
Notes

my take on the classic drop top amber ale.

I use the BIAB method, you can use the more tradition method for all grain if you want to. It shouldn't impact the end product.

for partial mash recipe use about 6 lbs DME light in place of 2-row

now what i do for my hop schedule is this;

  1. you get your Main wort up to 180 Degrees F. for at least 20 minutes to kill any bacteria.

  2. While your main wort is coming up to temp,
    get those 2 extra gallons of wort from earlier and use that for your hops schedule. (Less Wort Volume = Shorter boil time.)

  3. Make sure to cool the 2 gallons and pitch it first into the 6G carboy

  4. Pitch yeast Directly into the 2 gallons Wort when its about 90 Degrees F. and aerate well (I use the Shake method).

  5. then add the main wort volume to the now aerated 2 gallons of wort. (Make sure its Properly cooled to 90 Degrees F. as well!)

    I've been doing it this way since i started brewing and you should come out with an almost perfectly filled 6 gallon carboy.

    Also, I had to develop this method because my stove didn't have enough Btu's to heat 5 gallons of liquid to a boil.
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  • Last Updated: 2018-05-10 21:27 UTC