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Amber Ale

165 calories 16.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 4.4 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Better Beer by Emma Christensen
Hop Utilization: 98%
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Sunday October 17th 2021
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American Amber Ale

by Megary

OG: 1.056 FG: 1.013 ABV: 5.7% IBU: 29

1.050
1.012
5.0%
32.2
15.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb American - Pale Ale3.5 lb Pale Ale 37 3.5 50%
2.63 lb Briess - Caramel Malt - 20L2.625 lb Caramel Malt - 20L 35 20 37.5%
0.88 lb German - CaraMunich II0.875 lb CaraMunich II 34 46 12.5%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cluster15 g Cluster Hops Pellet 6.5 Boil 60 min 20.03 33.3%
15 g Cluster15 g Cluster Hops Pellet 6.5 Boil 20 min 12.13 33.3%
15 g Cluster15 g Cluster Hops Pellet 6.5 Boil 0 min 33.3%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Baking Soda Water Agt Mash 0 min.
0.50 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.75 tsp Gypsum Water Agt Mash 0 min.
0.25 tsp Lactic acid Water Agt Mash 0 min.
0.22 ml Lactic acid Water Agt Sparge 0 min.
0.75 tsp Irish Moss Fining Boil 15 min.
0.38 tsp Yeast Nutrient Other Boil 15 min.
0.35 ml Brewers Clarex Fining Primary 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 79.4g/3 gal       Temp: 68 °F       CO2 Level: 2.45 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
11 qt Mash Infusion 163 °F 152 °F 60 min
7 qt Dunk sparge Sparge 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.18 g | 24.7 qt) 5.53 22.1  
Mash volume with grains (equipment estimates 6.74 g | 27 qt) 6.09 24.3  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.06 g | 20.2 qt) 4.4 17.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3.5 14  
Volume into fermentor 3.5 14  
Total: 5.53 22.1
Equipment Profile Used: System Default
 
Notes

3.5 gallon recipe scaled from a 5 gallon recipe.

Mash pH calculated to be 5.40 without sparge water.

Sparge water acidified to pH 5.4

Target final wort volume is 3.5 gallons in 5 a gallon carboy primary fermentor. Measure wort gravity in Gigawort after boiling and cooling (68F). Transfer wort to primary fermentor. The volume will be less than the 3.5 gallon target. Using the Dilution and Boil Off calculator determine the amount of source water needed to dilute to target gravity. Regardless, the wort volume should end up between 3.25 and 3.5 gallons.

At 10-days to 2 weeks transfer 3 gallons off of trub to a 3 gallon carboy. Let it condition for 2 weeks before bottling.

32 x 12 oz. bottle yield from 3 gallons of beer.

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  • Last Updated: 2023-03-04 01:46 UTC