Amber Ale - Beer Recipe - Brewer's Friend

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Amber Ale

184 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 5.29 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Aaron B
Hop Utilization: 98%
Calories: 184 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Saturday March 12th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.60 lb Bairds - Maris Otter Pale Ale7.6 lb Maris Otter Pale Ale 37.5 2.5 77.4%
0.90 lb GB - Crystal 50/600.9 lb Crystal 50/60 34 55 9.2%
0.50 lb Weyermann - German - Dark Munich0.5 lb German - Dark Munich 36 10 5.1%
0.70 lb United Kingdom - Extra Dark Crystal 120L0.7 lb Extra Dark Crystal 120L 33 120 7.1%
2 oz Weyermann - German - Acidulated Malt2 oz German - Acidulated Malt 27 3.4 1.3%
9.82 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 6.2 Boil 10 min 8.77 18.2%
1 oz Falconer's Flight1 oz Falconer's Flight Hops Pellet 11.4 Boil 20 min 26.95 18.2%
1 oz Calypso1 oz Calypso Hops Pellet 14.9 Whirlpool at 165 °F 20 min 18.2%
1 oz Falconer's Flight1 oz Falconer's Flight Hops Pellet 11.4 Dry Hop at 75 °F Day 30 18.2%
1 oz Calypso1 oz Calypso Hops Pellet 14.9 Dry Hop at 75 °F Day 30 18.2%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 6.2 Dry Hop at 75 °F Day 30 9.1%
5.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.80 g Epsom Salt Water Agt Mash 1 hr.
1.80 g Gypsum Water Agt Mash 1 hr.
0.90 g Salt Water Agt Mash 1 hr.
4 tsp Yeast Nutrient Other Boil 10 min.
15 each Fermcap Water Agt Primary 0 min.
5 each Fermcap Water Agt Boil 1 hr.
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.7 psi       Temp: 42 °F       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Main Rest Strike 161 °F 154 °F 60 min
3.9 gal Mash Out Temperature 154 °F 168 °F 10 min
Sparge 168 °F 170 °F 20 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 3.9 15.6  
Mash volume with grains 4.62 18.5  
Grain absorption losses -1.12 -4.5  
Remaining sparge water volume (equipment estimates 4 g | 16 qt) 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.56 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 5.29 21.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.25 g | 21 qt) 5 20  
Total: 7.85 31.4
Equipment Profile Used: System Default
 
Notes

BEFORE BREW DAY

  • Attach torpedo buoy with filter attachment to serving keg
  • Fill serving keg 99.99% full with Starsan (tip and inject Starsan
    until water escapes from gas QD)
  • Use CO2 to push all the Starsan from the serving keg into another keg
  • Pressurize serving keg to 26 psi

    YEAST STARTER

  • None. Use dry yeast.

    MASH

  • Do not mash crystal/roasted malts. Add them at vorlauf.

    BOIL

  • Boil timer settings: nE = 3, t1=60, t2=20, t3=10
  • When there are 20 minutes left in the boil, rehydrate the Irish moss with just enough RO water to cover it)
  • At 10 minutes left in the boil, start running wort through counterflow chiller to sanitize it.
  • At flameout, cool wort to 165 degrees prior to adding whirlpool hops.
    • Put boil controller in MASH mode and set temp to 165 degrees
    • Run cold water through counterflow chiller and return cooled wort to kettle. Continue until temperature in kettle cools to 165 degrees.
  • Add whirlpool hops
    • Cover kettle with sanitized lid
    • Set timer for whirlpool hops
  • During whirlpool hop stand, put keg lid with dry hop hanger onto the fermenting keg, then sanitize keg fermenter.
  • After whirlpool hop stand:
    • Start running wort through counter flow chiller into the fermentation keg via plastic funnel with screen (target 75 degrees)
    • When keg is around 1/3 full, add Fermcap-S drops and gently sprinkle dry yeast onto wort
    • Fill keg to just above the weld

      FERMENTATION

  • Gently drop the Tilt Hydrometer (after sanitizing it) into the wort in the fermenting keg
  • Attach keg lid and do a couple CO2 purges of the head space
  • Wait at least 4 hours for the yeast to consume the remaining oxygen in the head space of the fermenter
  • While waiting the 4 hours
    • Attach spunding valve to gas-in port of serving keg and run tubing from output of spunding valve into a container of water
    • Close down spunding valve (to set at max pressure)
    • Attach CO2 tank to liquid out port of serving keg
    • Pressurize serving keg to 26psi and leave CO2 connected
    • Slowly open spunding valve until bubbles begin to be seen in container of water
    • Disconnect CO2 from liquid-port
    • Attach temp probe to fermenter with bubble wrap over it
    • Program STC-100 as follows and initiate program:
      SP0=75, dh0=48
      SP1=75, dh1=48
      SP2=80, dh2=0
      • 75 degrees for 2 days, then ramp to 80 degrees over 2 days
  • After waiting the 4 hours, purge air in jumper and attach jumper to connect gas-in port on fermenter to liquid-out port on serving keg (this will pressurize the fermenting keg also)

  • When fermentation shows signs of slowing (around day 2?), it is time to add dry hops.
    • Disconnect jumper to serving keg
    • Carefully release pressure in serving keg (a little bit at a time). Watch out for rapid foaming.
    • Open lid, suspend hops in stainless steel hop basket from lid of keg (there will be some positive pressure from the pressurized beer to protect the beer from oxygen)
    • Reattach lid to keg
    • Use CO2 to Fill/purge the headspace several times, the re-pressurize to 26 psi
    • Reattach jumper to serving keg
  • Let beer continue to ferment with dry hops for 2-3 days, then transfer to serving keg (see below)


    PACKAGING

  • Use process described in the referenced link (below) to perform a closed transfer using gravity
  • After the transfer is complete, disconnect serving keg from fermenting keg and pressurize serving keg to 26 psi
  • Remove spunding valve from serving keg, then cold crash beer in the serving keg (to around 34 degrees) and hold for 3-5 days
  • Once keg is at cold crash temp, prepare and inject gelatin into gas-in port of serving keg using (O2 purged) jumper to purged and pressurized plastic soda bottle carbed with a carb cap (pressure in soda bottle must be greater than serving keg. Around 15 psi should be fine.)
  • After cold crash, carefully move keg to keezer, pressurize to 2.0 volumes at serving temp (about 8 psi), and tap it!!

    REFERENCES

    https://www.homebrewtalk.com/threads/pressurized-closed-loop-corny-keg-fermenting.600563/

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  • Last Updated: 2022-04-08 20:49 UTC