Caramel Amber Ale - Beer Recipe - Brewer's Friend

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Caramel Amber Ale

340 calories 33.4 g 750 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.78 liters
Post Boil Size: 24.78 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rob Rutherford
Hop Utilization: 93%
Calories: 340 calories (Per 750ml)
Carbs: 33.4 g (Per 750ml)
URL: http://www.homebrewtalk.com/showthread.php?t=167880
Created: Saturday March 6th 2021
1.049
1.011
4.9%
30.4
14.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg US - Pale 2-Row3.6 kg Pale 2-Row 37 1.8 67.9%
0.90 kg American - Caramel / Crystal 60L0.9 kg Caramel / Crystal 60L 34 60 17%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 9.4%
10.58 oz Candi Syrup - Belgian Candi Syrup - D-4510.58 oz Belgian Candi Syrup - D-45 - (late boil kettle addition) 32 45 5.7%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Chinook28 g Chinook Hops Pellet 11.9 Boil 15 min 18.44 33.3%
28 g Willamette28 g Willamette Hops Pellet 4.5 Boil 10 min 5.09 33.3%
28 g Citra28 g Citra Hops Pellet 11 Boil 5 min 6.85 33.3%
84 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
35 g Rice Hulls Other Mash 0 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
10 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 140 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.79 bar       Temp: 6 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94.5 5.9 27.4 86.3 96.5 10
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Bring liquor to temp Temperature 20 °C 66 °C 15 min
add grains liquor drops temp Temperature 66 °C 63 °C --
beta amylase rest Steeping 63 °C 63 °C 30 min
step temp up Temperature 63 °C 69 °C 5 min
alpha amylase rest Steeping 69 °C 69 °C 30 min
12 L heat sparge liqour Temperature 20 °C 77 °C 8 min
mash out hold for 10 Temperature 69 °C 77 °C 10 min
start sparge Sparge 77 °C 77 °C 35 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.5
Mash volume with grains 15.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 22.3 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 27.8
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 24.8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.8 L) 23
Total: 33.7  
Equipment Profile Used: System Default
 
Notes

http://www.homebrewtalk.com/showthread.php?t=167880

Recipe Type: All Grain
Yeast: US-05
Batch Size (Gallons): 5.5
Original Gravity: 1.050
Final Gravity: 1.010
IBU: 40
Boiling Time (Minutes): 60
Color: 16
Primary Fermentation (# of Days & Temp): 30
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Rich malty caramel balance beautifully with fragrant clementine-like hop aroma.

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  • Last Updated: 2021-03-12 23:11 UTC