LTHD22 Amber Hoppy Ale - Beer Recipe - Brewer's Friend

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LTHD22 Amber Hoppy Ale

180 calories 16.7 g 12 oz
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 1.5 gallons (fermentor volume)
Pre Boil Size: 1.74 gallons
Post Boil Size: 1.51 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 72% (steeping grains only)
Source: American Homebrewer's Association
Hop Utilization: 87%
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Tuesday October 11th 2022
1.055
1.011
5.8%
79.3
14.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 oz Briess - DME Pilsen Light14 oz DME Pilsen Light 45 2 41.2%
10 oz Briess - DME Pale Ale10 oz DME Pale Ale 45 6 29.4%
24 oz / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
5 oz American - Caramel / Crystal 40L5 oz Caramel / Crystal 40L 34 40 14.7%
5 oz American - Caramel / Crystal 80L5 oz Caramel / Crystal 80L 33 80 14.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Nugget0.4 oz Nugget Hops Pellet 14 Boil 60 min 62.97 40%
0.25 oz Amarillo0.25 oz Amarillo Hops Pellet 8.6 Boil 15 min 12 25%
0.35 oz East Kent Goldings0.35 oz East Kent Goldings Hops Pellet 5 Whirlpool 0 min 4.37 35%
1 oz / $ 0.00
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
61 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dme       Amount: 2.1 oz       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
fernley, nv
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3 g | 12 qt) 1.71 6.8  
Mash volume with grains (equipment estimates 3 g | 12 qt) 1.76 7  
Grain absorption losses (steeping) -0.08 -0.3  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 3.03 g | 12.1 qt) 1.74 7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 1.51 6  
Hops absorption losses (whirlpool, hop stand) -0.01 -0.1  
Going into fermentor 1.5 6  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 1.71 6.8
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/lthd22-hoppy-amber-ale/

Ingredients:
Fermentables
14 oz. (400 g) Pilsner dry malt extract
10 oz. (280 g) Pale dry malt extract
5 oz. (140 g) Crystal 40 malt
5 oz. (140 g) Crystal 80 malt
Hops
0.4 oz. (11 g) Nugget hops (60 minutes)
0.25 oz. (7 g) Amarillo hops (15 min)
0.25 oz. (7 g) East Kent Goldings hops (0 minute)
Yeast
1/2 packet dry ale yeast (ex: Mangrove Jack’s M42 New World Strong Ale)
Misc.
0.8 oz. (23 g) corn sugar (for bottling)
Specifications:
Yield: 1 gallon (3.8 L)

ABV: 4-5%

IBU: 45-60

SRM: 14

Directions:
Heat up your 1.5-2 gallons (3.8-5.7 L) of brewing water to 160° F (71° C). With the specialty grains in a steeping bag (often called a muslin bag at homebrew shops), steep the grains. After 30 minutes, remove/discard the grain bag and stir in the malt extract. Stir until the extract is fully dissolved, taking care none has collected on the bottom of the pot.

Once the extract is dissolved, bring the liquid to a boil. Follow the hop addition schedule listed in the ingredients. Note that the timing of hops is from the end of the boil. Ex: This recipe calls for a 60-minute boil, so the 60-minute addition of hops are added as soon as the boil begins.

After 60 minutes, turn off the heat and add in the 0-minute hop addition. Chill your wort down below 70° F (21° C), transfer to a fermenter, and pitch the yeast. Ferment in the temperature range called for by the yeast you use.

When fermentation is complete (typically ~2 weeks), bottle condition using the corn sugar listed in the ingredients to “bottle condition” (carbonate) your beer. After another ~2 weeks in bottles, you’re good to taste your homebrew!

Note: this recipe aims to produce ~1.5 gallons of wort at the end of the boil. Depending on your heat source, you will need to start with more water or top up in the fermenter!

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  • Last Updated: 2022-10-11 23:24 UTC