American Amber (dk) Iteration Eight - Beer Recipe - Brewer's Friend

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American Amber (dk) Iteration Eight

199 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 75 min
Batch Size: 17 gallons (fermentor volume)
Pre Boil Size: 18.99 gallons
Post Boil Size: 17.11 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 82% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday October 26th 2020
1.060
1.016
5.8%
25.8
13.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Finland - Pale Ale Malt25 lb Pale Ale Malt 36 2 71.4%
5 lb Finland - Vienna Malt5 lb Vienna Malt 36 3 14.3%
2.50 lb United Kingdom - Golden Naked Oats2.5 lb Golden Naked Oats 33 10 7.1%
1.25 lb Crisp Malting - Pale Chocolate1.25 lb Pale Chocolate 32.7 220 3.6%
1.25 lb Dingemans - Cara 45 1.25 lb Cara 45 34.5 47 3.6%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Magnum45 g Magnum Hops Pellet 13.7 Boil 60 min 23.42 50%
45 g Willamette45 g Willamette Hops Pellet 7.1 Boil 5 min 2.42 50%
90 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
44.55 ml Phosphoric acid Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bohemian Lager 2124
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
48 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 332 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.96 psi       Temp: 68 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.5 gal 111 F H20 to reach target Strike 111 °F 104 °F 60 min
3 gal 210F H20 to raise to next target Infusion 210 °F 125 °F 30 min
2 gal 4.6 calc add only 2 gal 210F H20 to raise to next target + HEAT Infusion 210 °F 145 °F 15 min
2 gal 3.6 calc add only 2 gal 210F H20 to raise to next target + HEAT Infusion 210 °F 155 °F 30 min
7 gal Add up to 7 gal unless SG is low Sparge 170 °F 165 °F 20 min
Starting Mash Thickness: 1.2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 18.99 gal (75.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 6.99 gal (27.98 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.3 gal (53.2 qt). Suggest reducing strike water volume to 9.2 gal (36.8 qt) and adding 1.3 gal (5.2 qt) sparge/top-off. 10.5 42  
Strike water volume at mash thickness of 1.2 qt/lb 10.5 42  
Mash volume with grains 13.3 53.2  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume 13.12 52.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 18.99 76  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume (equipment estimates 17 g | 68 qt) 17.11 68.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17.11 g | 68.4 qt) 17 68  
Total: 23.62 94.5
Equipment Profile Used: System Default
 
Notes

This batch is split into 5 carboys for yeast comparison

1... (5 gal) Bohemian Lager yeast Wyeast-2124
2... (5 gal) Bock Lager yeast White Labs 833
3...(1.5 gal) Voss
4...(1.5 gal ) Hornindal
5...(1.5 gal) Framgarden

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  • Last Updated: 2021-06-04 20:07 UTC