summer amber - Beer Recipe - Brewer's Friend

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summer amber

164 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.100 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Wednesday May 3rd 2023
1.050
1.010
5.3%
0.0
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Canada Malting - CMC 2-ROW MALT10 lb CMC 2-ROW MALT 36 1.75 88.9%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 8.9%
0.25 lb German - Carafa II0.25 lb Carafa II 32 425 2.2%
11.25 lbs / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (4.66 g). Reduce mash thickness to 1.65 qt/lb or increase pre-boil volume to 3.27 g.    
Strike water volume at mash thickness of 1.75 qt/lb 4.92 19.7  
Mash volume with grains 5.82 23.3  
Grain absorption losses -1.41 -5.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.5 g | 30 qt) 3 12  
Boil off losses -1.5 -6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 4.66 18.6
Equipment Profile Used: System Default
"summer amber" American Amber Ale beer recipe by Normballs. All Grain, ABV 5.33%, IBU 0, SRM 12.01, Fermentables: (CMC 2-ROW MALT, Carapils (Dextrine Malt), Carafa II)
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  • Public: Yup, Shared
  • Last Updated: 2023-05-03 19:19 UTC