JC's 1979 Almanor Amber - Beer Recipe - Brewer's Friend

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JC's 1979 Almanor Amber

175 calories 17.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 3.45 gallons (ending kettle volume)
Pre Boil Size: 4.05 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Tyson Schindler
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday August 14th 2022
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American Amber Ale

by Megary

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

1.053
1.013
5.3%
31.9
13.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 lb Bairds - Maris Otter Pale Ale4.75 lb Maris Otter Pale Ale $ 0.00 / lb
$ 0.00 		37.5 2.5 71.7%
8 oz Weyermann - Munich Type I8 oz Munich Type I $ 0.00 / lb
$ 0.00 		38 6 7.5%
8 oz US - Victory8 oz Victory $ 0.00 / lb
$ 0.00 		34 28 7.5%
5 oz American - Caramel / Crystal 30L5 oz American - Caramel / Crystal 30L $ 0.00 / lb
$ 0.00 		34 30 4.7%
5 oz Weyermann - Caramunich III5 oz Caramunich III $ 0.00 / lb
$ 0.00 		34 57 4.7%
3 oz Flaked Oats3 oz Flaked Oats 33 2.2 2.8%
1 oz Weyermann - Carafa Special Type III1 oz Carafa Special Type III $ 0.00 / lb
$ 0.00 		29.9 525 0.9%
106 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Centennial0.5 oz Centennial Hops $ 0.00 / oz
$ 0.00 		Pellet 9.7 Boil 20 min 16.89 25%
0.50 oz Yakima Valley Hops - Citra0.5 oz Citra Hops Pellet 13.2 Boil 10 min 13.76 25%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 4.2 Boil 5 min 1.2 12.5%
0.25 oz BSG - Centennial0.25 oz Centennial Hops $ 0.00 / oz
$ 0.00 		Pellet 9.7 Boil 0 min 12.5%
0.25 oz Yakima Valley Hops - Citra0.25 oz Citra Hops Pellet 13.2 Boil 0 min 12.5%
0.25 oz Kent Goldings0.25 oz Kent Goldings Hops Pellet 4.2 Boil 0 min 12.5%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.10 g Gypsum Water Agt Mash 1 hr.
 
Yeast
- 1056
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.74 psi       Temp: 37 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
RO water
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
4.45 gal BIAB; no sparge Infusion 157 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.96 19.8  
Mash volume with grains 5.42 21.7  
Grain absorption losses -0.73 -2.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 4.05 16.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 2.48 g | 9.9 qt) 3.45 13.8  
Estimated amount in fermentor 3.45 13.8  
Total: 4.96 19.8
Equipment Profile Used: System Default
 
Notes

Volume calculations for my system:
Mash in with 4.45 gallons. Lose 0.4 gal to grain absorption, so 4.05 gal pre-boil volume. No sparge. Evaporate 0.6 gal during 60 min boil, so 3.45 gal ending kettle. I have 0.6 gal dead space in kettle, and lose 0.1 gal to hops absorption, so 2.75 gal into fermentor. Usually have about 0.25 gal trub post-fermentation, so rack 2.5 gal into 2.5 gallon keg.

Oxygenate well, and start fermentation at 67º. As active fermentation starts to die down (day 3-4?), raise temp to 70º or so to finish up and let the yeast clean up after itself.

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  • Last Updated: 2022-08-17 01:52 UTC