Summer Amber - Beer Recipe - Brewer's Friend

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Summer Amber

147 calories 15.3 g 330 ml
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Beer Stats
Method: Extract
Style: American Amber Ale
Boil Time: 60 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.013 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 147 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Friday July 7th 2023
1.048
1.012
4.7%
35.7
6.0
n/a
54.46
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb Coopers - Lager kit3.75 lb Lager kit - (late boil kettle addition) $ 11.00 / kg
$ 18.71 		35 4 49.5%
1.68 lb Briess - DME Sparkling Amber1.675 lb DME Sparkling Amber - (late boil kettle addition) $ 13.00 / kg
$ 9.88 		44.6 10 22.1%
1.35 lb Briess - DME Pilsen Light1.35 lb DME Pilsen Light $ 6.00 / lb
$ 8.10 		45 2 17.8%
6.77 lbs / $ 36.69
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.55 lb Weyermann - CaraRed0.55 lb CaraRed $ 3.00 / lb
$ 1.65 		35 19.3 7.3%
0.25 lb Briess - Pilsen Malt 2-Row0.25 lb Pilsen Malt 2-Row $ 3.50 / lb
$ 0.88 		37 1.2 3.3%
$ 2.53
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Saphir0.6 oz Saphir Hops Pellet 4.25 Boil 60 min 11.3 23.1%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Leaf/Whole 10 Boil 60 min 20.14 19.2%
0.50 oz Saphir0.5 oz Saphir Hops Leaf/Whole 4.25 Boil 15 min 4.25 19.2%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Leaf/Whole 10 Aroma 0 min 19.2%
0.50 oz Saphir0.5 oz Saphir Hops Leaf/Whole 4.25 Aroma 0 min 19.2%
2.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each White Labs - Clarity Ferm WLN4000 $ 6.00 / each
$ 6.00 		Fining Primary 0 min.
0.50 tsp Yeast Nutrient $ 0.50 / tsp
$ 0.25 		Other Mash 10 min.
$ 6.25
 
Yeast
Lallemand - Lalbrew New England
Amount:
1 Each
Cost:
$ 9.00 / each
$ 9.00
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 9.00 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
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 27.1 L) 24
Mash volume with grains (equipment estimates 27.1 L) 24.2
Grain absorption losses (steeping) -0.4
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 27.1 L) 24
Volume increase from sugar/extract (late additions) 1.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 22.7
Going into fermentor 22.7
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: 24  
Equipment Profile Used: System Default
 
Notes

PART A: BREWING
1) Measure out 23 L of water into kettle. Heat to full. Bring kettle to 165f.
2) At 165f Heat off. Put grains (split into two muslin bags) to steep for 20 min
3) Heat on. Bring almost to 170f. Pull and rinse steeping grains. Discard steeping grains and wash muslin bags.
4) Heat to full, bring to boil.
5) @ 60 MIN - Add 60 min Hops. Set 45 min timer.
6) @ 15 MIN - Heat off. Add ALL EXTRACT. Whisk/stir thoroughly. Heat to boiling, stirring constantly. Add 15 min hops. Set 5 min timer.
7) @ 10 MIN - Add Yeast Nutrient
8) @ 3 MIN - Put chiller coil into kettle to sanitize
9) @ 0 MIN - Flameout. Add 0 MIN HOPS. Blend in with chiller coil by lifting up and down.

PART B: CHILL AND TRANSFER
1) Connect chiller coil to hose. Run cold water at low-medium volume through coil until water reads 77f.
2) While beer is chilling, sanitize fermenter, bung, airlock, blow-off tube, filter bag, and transfer tubing.
3) Once water hits 77f, shut water off. Using transfer tube, transfer beer to fermenter. Move to brew bench for fermentation - area must be between 64f and 77f ambient.
4) Sample and measure OG - this batch was 1.041.

PART C: PITCH
1) Sanitize white labs clarity ferm. Pitch.
2) Sanitize yeast. Pitch.
3)) Add lid, bung, airlock.

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  • Last Updated: 2023-07-07 18:20 UTC