East Coast Ale 22 - Beer Recipe - Brewer's Friend

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East Coast Ale 22

9181 calories 989.3 g 20 qt
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 81%
Calories: 9181 calories (Per 20qt)
Carbs: 989.3 g (Per 20qt)
Created: Saturday April 9th 2022
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OG: 1.045 FG: 1.010 ABV: 4.7% IBU: 39

1.052
1.014
4.9%
39.7
11.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 48%
5 lb Honey Malt5 lb Honey Malt 37 25 20%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 12%
3 lb United Kingdom - Golden Naked Oats3 lb Golden Naked Oats 33 10 12%
2 lb Rice Hulls2 lb Rice Hulls 0 0 8%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Bobek (3.3AA)3 oz Bobek (3.3AA) Hops Leaf/Whole 3.3 First Wort 0 min 14.32 42.9%
2 oz Homegrown Nugget (9AA)2 oz Homegrown Nugget (9AA) Hops Leaf/Whole 9 Boil 60 min 23.67 28.6%
2 oz Bobek (3.3AA)2 oz Bobek (3.3AA) Hops Leaf/Whole 3.3 Aroma 5 min 1.73 28.6%
7 oz / $ 0.00
 
Yeast
White Labs - East Coast Ale Yeast WLP008
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Filtered tap water. 1 tsp CaCl, 1 tsp gypsum, 10 ml Lactic acid added to mash water.
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.76 gal (51.05 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.76 gal (3.05 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.81 31.3  
Mash volume with grains 9.81 39.3  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 8.33 g | 33.3 qt) 9.56 38.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.76 g | 51.1 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 11 g | 44 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 11 44  
Total: 17.38 69.5
Equipment Profile Used: System Default
 
Notes

Brewed May 6, 2022. Mash in at 122F. Hold 30 min, infuse boiling water to get 145F, hold 20 minutes. Pull 1/4 decoction, heat to 160F, hold 20 min, heat to boil, return to main mash to get 160F, hold 30 minutes. Extra rice hulls gave good runoff. Recirc 8 gallons, lauter to boiler, boil 65 minutes, 2 whirlfloc, cool, collect 11 gal. Used 2 qt yeast starter, 1 qt per 5 gallon fermenter. 7/12/22 - Excellent amber ale! Hops level is perfect - showcases the maltiness of the beer.

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  • Last Updated: 2022-07-13 00:57 UTC