Amber Ale (Bells) - Beer Recipe - Brewer's Friend

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Amber Ale (Bells)

188 calories 18.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 6.25 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 188 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Thursday January 13th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 lb Briess - Brewers Malt 2-Row7.2 lb Brewers Malt 2-Row 37 1.8 52.2%
2.40 lb Briess - Pale Ale Malt 2-Row2.4 lb Pale Ale Malt 2-Row 36.8 3.5 17.4%
2.40 lb Weyermann - Munich Type I2.4 lb Munich Type I 38 6 17.4%
0.60 lb American - Caramel / Crystal 40L0.6 lb Caramel / Crystal 40L 34 40 4.3%
0.60 lb American - Caramel / Crystal 120L0.6 lb Caramel / Crystal 120L 33 120 4.3%
0.60 lb Briess - Victory Malt0.6 lb Victory Malt 34.5 28 4.3%
13.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Cascade28 g Cascade Hops Pellet 7 Boil 45 min 20.3 25%
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 30 min 10.93 25%
28 g Fuggles28 g Fuggles Hops Pellet 4.5 Boil 15 min 7.06 25%
28 g Cascade28 g Cascade Hops Pellet 7 Whirlpool at 210 °F 0 min 4.06 25%
112 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
Pittsburgh Tap (7/3/21)
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
5 gal 152 °F -- --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.18 20.7  
Mash volume with grains 6.28 25.1  
Grain absorption losses -1.73 -6.9  
Remaining sparge water volume 4.8 19.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.61 g | 34.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil volume (equipment estimates 5.64 g | 22.6 qt) 6.25 25  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.1  
Estimated amount in fermentor 6.21 24.9  
Total: 9.98 39.9
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

Per JZ

MASH

Water Volume: 5 gallons for ~1.5lb/qt ratio.

Prior to heating HLT, check pH of tap water + add Salts/LA to achieve Goal water.
LA: 1mL

pH: __

STRIKE WATER: 164F.
Add Grains @ 162F.
Allow Temperature to fall to 152/153F prior to closing lid.
Total Mash Time: 60 minutes

FINAL MASH TEMP: __F
FINAL MASH pH:

Add 5L of Boiling Water at the end of Mash and stir into solution
Begin Vorlauf!

SPARGE

Heat 7gal of Water to 174F. Add to Sparge Vessel.
Recirculate 4 times (or until clear running's) prior to collecting wort.
Attempt to Sparge over ~24 minutes (~1gal/3min), collect 8 gal into boil kettle.

BOIL

Check Pre-Boil Gravity (goal: 1.044) + pH
NOTE: Make sure to adjust for TEMPERATURE

Adjusted Gravity: ( @ F)

PRE-BOIL pH:

Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

Final pH measurement:
Lactic Acid addition: __ mL

Boil for 90 minutes (goal OG: 1.056)
Add Hops according to schedule:

  • Cascade @ 45min
  • Fuggles @ 30min
  • Fuggles @ 30min
  • Cascade @ Flameout
    Add 1/2 crushed Whirlfloc tablet @ 5 minutes.
    Chill wort rapidly to ~70F after completion of Boil.
    Once temperature is ~70F: place lid on kettle, and allow immersion chiller to rest in wort for another 5-10 minutes (to help settle particles in suspension).
    Drain wort from Kettle into Mash Cooler through Hop Cylinder
    Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
    Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp (cool to 68F).

    ORIGINAL GRAVITY: __ (goal: 1.056)

    FERMENTATION

    Goal Starting Temp: 68F
    Oxygenate for 60s prior to Pitching.
    Pitch yeast @ 68F
    Hold temperature @ 68F. After ~12-24h of Active Fermentation, increase temp by 1F every 24 hours until 71F

    carbonate to approximately 2-2.5 volumes
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  • Last Updated: 2023-06-25 22:35 UTC