BRACC Amber Ale - Beer Recipe - Brewer's Friend

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BRACC Amber Ale

180 calories 16.7 g 16 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 8.6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sammy
Rating:
4.00 (1 Review)

Hop Utilization: 99%
Calories: 180 calories (Per 16oz)
Carbs: 16.7 g (Per 16oz)
Created: Monday March 8th 2021
1.055
1.011
5.8%
41.4
16.4
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale Malt (2 Row) US10 lb American - Pale Malt (2 Row) US 36.3 2 71.4%
3 lb Weyermann - DE - Weyermann - German - Munich Malt3 lb DE - Weyermann - German - Munich Malt 36.8 9 21.4%
12 oz US - American - Crystal 40, 2-Row, (Great Western)12 oz US - American - Crystal 40, 2-Row, (Great Western) 32.2 40 5.4%
4 oz US - Midnight Wheat Malt4 oz US - Midnight Wheat Malt 34.5 550 1.8%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Pacifica1 oz Pacifica Hops Pellet 3.8 Boil 60 min 11.9 14.3%
1 oz Motueka1 oz Motueka Hops Pellet 6.8 Boil 15 min 10.57 14.3%
1 oz Pacifica1 oz Pacifica Hops Pellet 3.8 Boil 15 min 5.91 14.3%
2 oz Motueka2 oz Motueka Hops Pellet 6.8 Boil 5 min 8.49 28.6%
2 oz Pacifica2 oz Pacifica Hops Pellet 3.6 Boil 5 min 4.5 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
2.70 ml Lactic Acid Water Agt Mash 1 hr.
2.30 g Calcium Chloride Water Agt Mash 1 hr.
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
19.4 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 100 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
38.3 qt Saccharification Infusion -- 152.06 °F 75 min
Mash Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 2.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 8.75 35  
Mash volume with grains 9.87 39.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 1.51 g | 6.1 qt) 1.85 7.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.26 g | 33.1 qt) 8.6 34.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 10.6 42.4
Equipment Profile Used: System Default
"BRACC Amber Ale" No Profile Selected beer recipe by Sammy. All Grain, ABV 5.78%, IBU 41.37, SRM 16.42, Fermentables: (American - Pale Malt (2 Row) US, DE - Weyermann - German - Munich Malt, US - American - Crystal 40, 2-Row, (Great Western), US - Midnight Wheat Malt) Hops: (Pacifica, Motueka) Other: (Gypsum (Calcium Sulfate), Lactic Acid, Calcium Chloride, Whirlfloc Tablet)
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  • Last Updated: 2021-04-02 15:03 UTC