Amber Waves of Grain - Beer Recipe - Brewer's Friend

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Amber Waves of Grain

228 calories 22.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Thursday February 13th 2014
1.069
1.016
6.9%
55.4
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 67.8%
2 lb American - Pale 6-Row2 lb Pale 6-Row 35 1.8 13.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.8%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 3.4%
8 oz Brown Sugar8 oz Brown Sugar 45 15 3.4%
4 oz German - Caramel Wheat4 oz Caramel Wheat 34 46 1.7%
4 oz German - Chocolate Wheat4 oz Chocolate Wheat 31 413 1.7%
4 oz Honey4 oz Honey 42 2 1.7%
236 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 46.86 50%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 15 min 8.53 25%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp calcium chloride Water Agt Mash --
0.25 tsp epsom salt Water Agt Mash --
0.25 tsp gypsum Water Agt Mash --
5 tsp Superferment Other Boil 15 min.
0.50 each Whirfloc Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 382 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Brewing salts are added to mash and sparge water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 qt Mash Infusion -- 155 °F 60 min
8 qt Sparge after mash out Fly Sparge -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.52 g | 38.1 qt) 9.94 39.8  
Mash volume with grains (equipment estimates 10.64 g | 42.6 qt) 11.06 44.3  
Grain absorption losses -1.75 -7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.58 g | 30.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 9.94 39.8
Equipment Profile Used: System Default
 
Notes

Primary fermentation will be 10 days.
Secondary fermentation will be 14 days.
Large yeast slurry from harvested yeast will be pitched.

Brown sugar syrup will be added to day three of primary fermentation.

I will bottle about one gallon of this before racking the remainder to carboy for secondary fermentation.

Honey syrup will be added to day one of secondary fermentation.
Cold crash for two days and add gelatin.
Cold crash an additional two days and rack to keg.

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  • Last Updated: 2014-02-13 01:20 UTC