Amber Skye - Beer Recipe - Brewer's Friend

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Amber Skye

179 calories 18.9 g 12 oz
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Pre Boil Gravity: 1.119 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Doc Farmer
Hop Utilization: 95%
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Wednesday April 7th 2021
1.054
1.014
5.3%
39.3
16.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb Dry Malt Extract - Light6.75 lb Dry Malt Extract - Light 42 4 84.4%
6.75 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 12.5%
4 oz American - Chocolate4 oz Chocolate 29 350 3.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Cascade1.25 oz Cascade Hops Pellet 7 Boil 60 min 25.92 29.4%
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 11.51 23.5%
2 oz Mount Hood2 oz Mount Hood Hops Pellet 4.8 Boil 2 min 1.85 47.1%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 208 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 4.5 oz       CO2 Level: 2.0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Water calculations are based on the Beaver Water District water report to create a Balanced Profile.
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.79 g | 27.2 qt) 2.13 8.5  
Mash volume with grains (equipment estimates 6.79 g | 27.2 qt) 2.23 8.9  
Grain absorption losses (steeping) -0.16 -0.6  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.13 8.5
Equipment Profile Used: System Default
 
Notes
  1. Pour 3 gallons of spring water into a clean pot and begin heating. Add the grain to one of the muslin bags and tie a secure knot at the very top so water can move freely throughout it. Once the water reaches 165-170F, turn the heat off and gently stir in the steeping grain. Cover the pot tightly and let everything soak for 15 minutes. Finally, remove the bag, let it drain well and discard it. Add water as needed to make up the 3 gallons.

  2. Bring this weak wort to a moderate but rolling boil, add the Water Salts and pre-measured bittering hops, and set a timer for 30 minutes.

  3. After this first time interval is done, remove the pot completely from the burner and add water back to 3 gallons along with all of the dry malt extract. Stir until everything is dissolved, making sure no malt clings to the bottom of the brew pot to avoid scorching. Return the pot to the burner and bring the wort back up to boiling. Be careful to watch for boil-overs.

  4. Once the boil is steady, set the timer for 30 more minutes. Now add all of the flavor hops, and Irish Moss, and yeast nutrient if you are using them.

  5. With 10 minutes left, add the Irish moss and yeast nutrient.

  6. With 2 minutes left, stir in all of the aroma hops.

  7. At the end of the 30 minutes, immediately start cooling the wort to about 80F.

  8. Now pour the cooled wort into your fermenter and add enough pre-chilled water to make up the 5.5 gallon batch. It's recommended to refrigerate 3 gallons of water the night before to help cool the wort to the proper yeast pitching temperature.

  9. Stir vigorously to uniformly mix ingredients and introduce air. Verify the wort temperature is about 68F, add the yeast and stir again. Move the fermenter to an area that will remain 68F or so throughout fermentation. Ferment for 7-10 days until FG is reached and the beer is clear.

  10. If bottling, rack the beer, prime with corn sugar and bottle. Store at room temperature for 4 weeks and then try one.
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  • Last Updated: 2021-12-13 17:09 UTC