Upper Carencro American Amber Ale 5.25 G - Beer Recipe - Brewer's Friend

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Upper Carencro American Amber Ale 5.25 G

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 8.57 gallons
Post Boil Size: 5.95 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jim Boudreaux
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Tuesday October 24th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Bestmalz - BEST Vienna3 lb BEST Vienna 37 3.8 28.7%
1.62 lb Crisp Malting - Finest Maris Otter1.62 lb Finest Maris Otter 36.8 2.4 15.5%
1.50 lb Great Western - Domestic 2-Row1.5 lb Domestic 2-Row 37 2 14.3%
1 lb Great Western - Pale High Color1 lb Pale High Color 37 3 9.6%
1.21 lb Dingemans - Cara 45 1.21 lb Cara 45 34.5 47 11.6%
1 lb Briess - Dark Munich Malt 30L1 lb Dark Munich Malt 30L 36 30 9.6%
13 oz Dingemans - Aromatic Malt13 oz Aromatic Malt 36.3 19 7.8%
2 oz Great Western - Premium 2-Row2 oz Premium 2-Row 37 2 1.2%
1.62 oz Special B1.62 oz Special B - (late mash tun addition) 34 115 1%
1 oz United Kingdom - Pale Chocolate1 oz Pale Chocolate - (late mash tun addition) 33 207 0.6%
0.25 oz Briess - Midnight Wheat Malt0.25 oz Midnight Wheat Malt - (late mash tun addition) 25 550 0.1%
0.30 oz German - Carafa III0.3 oz Carafa III - (late mash tun addition) 32 535 0.2%
10.47 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Artisan - Amarillo (Whole Leaf)0.25 oz Artisan - Amarillo (Whole Leaf) Hops Leaf/Whole 8.5 First Wort 90 min 9.25 4.3%
0.50 oz Artisan - Amarillo (Whole Leaf)0.5 oz Artisan - Amarillo (Whole Leaf) Hops Leaf/Whole 8.5 Boil 5 min 3.13 8.7%
2 oz Artisan - Galaxy2 oz Galaxy Hops Pellet 14 Whirlpool at 165 °F 15 min 34.8%
1.50 oz Citra1.5 oz Citra Hops Pellet 14 Dry Hop Day 5 14.98 26.1%
1.50 oz Centennial1.5 oz Centennial Hops Pellet 9.2 Dry Hop Day 5 9.84 26.1%
5.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.75 g Baking Soda Water Agt Mash 0 min.
1 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
8 g Gypsum Water Agt Mash 0 min.
8.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3.75 ml Phosphoric acid Water Agt Mash 0 min.
0.50 tsp Five Star Chemicals - Super Moss Fining Boil 15 min.
0.25 tsp Servomyces Other Boil 15 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.41 psi       Temp: 34 °F       CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
149.4 10.1 78.7 136.9 155.6 210.3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.4 gal Mash-In Strike 156 °F 156 °F 60 min
Add late addition grains here Vorlauf 156 °F 168 °F 10 min
Mash-Out Temperature 168 °F 168 °F 5 min
Starting Mash Thickness: 3.2 qt/lb
Starting Grain Temp: 75 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 3.2 qt/lb 8.37 33.5  
Mash volume with grains 9.21 36.8  
Grain absorption losses -1.31 -5.2  
Remaining sparge water volume (equipment estimates 0.79 g | 3.2 qt) 1.76 7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 8.57 34.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.33 g | 21.3 qt) 5.95 23.8  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.88 g | 23.5 qt) 5.25 21  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

Modified recipe from Gordon Strong's "Modern Homebrew Recipes."

MASH-IN
10.91 lbs of crushed grain (minus the dark grains designated as "late addition") mixed with 8.4 gallons 159 degrees F brewing water. Stir and allow to settle for 5 minutes, temp will stabilize at 156 deg F.

SACCHARIFICATION
(During this step, set up the chiller/recirculation system)

Hold recirculating mash at 156 deg F. After 10 minutes, check pH. It should read 5.43. Adjust if necessary.

When nearing the end of the mash (around 50 min), check gravity with refractometer. Pre-boil gravity should be 1.031. If it's below that, continue mashing and checking until it reaches target.

Continue mashing for remainder of 60 minutes time, longer if necessary.

VORLAUF
Ramp temp up to 168 deg F. During this time, add the dark grains (as indicated in the recipe) to the mash. Allow to recirculate for 15 minutes.

MASH-OUT
Slow down recirculation, and maintain mash temp at 168 deg F for 5 minutes.

DRAINING GRAINS
Remove the mash recirculation pipe. Pick up and support the grain basket by hanging it on the kettle. Allow to drain, then remove and set aside.

Remove Direct Deposit connection, then connect hose from return side of 3-way valve to whirlpool connection. BE SURE WHIRLPOOL G2 VALVE IS CLOSED FIRST!

BOIL
Add the FWH (first wort hops) to the liquid in the hop bag. Tie the bag to the keg handle.

Ramp up to the boil with heat set at 100%. Heater is on, but the pump is NOT. When boil is imminent, set heater power to 65-70%, to allow a gentle, rolling boil.

Monitor boil. First

WHIRLPOOL
With water hose and outlet hose in place, but hose is not turned on, start the whirlpool recirculation. Allow hot wort to recirculate for 10 minutes, then turn on water hose. Adjust flow. When water temp is around 175 degrees, shut off water. Residual cooling will take place. When water temp cools to 160-165 degrees F, turn off water.

Add Whirlpool hops as appropriate.

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  • Last Updated: 2024-03-15 17:24 UTC